Kimchi is a traditional Korean ferment, usually made from shredded cabbage and spices, like chili flakes and fresh garlic. But there aren’t any hard-and-fast rules around creating this condiment. You can use any combination of vegetables, spices and aromatics. Because it’s so versatile, reports estimate that there are over 300 kimchi varieties!
In Korea, kimchi is so revered for its health benefits that there’s an entire museum devoted to it. Museum Kimchikan—originally the Kimchi Field Museum—has been on a mission to educate people on the traditions and values of this time-honored staple. (Needless to say, it’s high on my must-visit list!)
What’s so great about kimchi? It’s full of beneficial microbes that aid in digestion, which is why Koreans eat it with nearly every meal. Healthy gut bacteria can help fight infections and viruses and reduce allergies. Kimchi is also known for it’s anti-aging and skin-clearing properties. In other words, it makes you look and feel good!
How to Serve
I like to add kimchi to rice bowls, stir-fries and homemade tacos. It also serves as an alkalizing component in meat-based meals. You can even enjoy a scoopful on it’s own, because it’s bursting with crunch and flavor!
This Spicy Korean Kimchi will surely be a welcomed addition to your weekly repertoire. Once you have the hang of it, experiment with other veggies and spice combinations.
Have a question about the recipe? Email me or leave a comment below.
Spicy Korean Kimchi
- 1 packet of Culture Starter
- 3 ½ cups filtered water
- 1 handful fresh parsley
- 1 tsp. chili flakes (or crushed red pepper)
- 1 large cabbage, core removed
- 5 carrots
- 1 zucchini
- 1 thumb-sized piece of turmeric (1-2 inches), peeled and minced
- 6 garlic cloves, minced
- 1 Tbsp. sea salt
- Cutting board
- Food processor with shredding blade
- Add Culture Starter, water, parsley and chili flakes to your blender. Liquefy.
- Cut the cabbage, carrots and zucchini into chunks that will fit down the top of your food processor. Attach the shredding blade and shred the vegetables. Place the shredded vegetables, culture mixture, turmeric, garlic and salt into a large bowl. Mix together and massage with your hands until tender and juicy.
- Store in jars at 72° F for 10 days or longer. (Let it sit for up to 1 month for a really pungent product.)
- If the jar remains closed, the kimchi will last at room temperature for years! Once opened, refrigerate immediately.