Special Kimchi

Hey there BraiseyBabes,

Okay, was no one going to tell me about the benefits of probiotics? It can help with digestion and overall balance of your health and well-being. I have been taking supplements for some time now and have been feeling better overall as my new year’s resolution. Sometimes, I can get carried away trying to conquer everything right away and check off that to-do list. I like to remind myself that good things take time. Slow down, breathe, and give yourself adequate time to rest. Everything will come in due time. How do you like to slow down? Fermented cabbage or Kimchi is a testament to how much better things get with time. My version has delish white miso and Thai chilis for an added kick. Try it today and let the probiotics kickstart your gut health this new year.

Thanks for joining me on this journey and remember,

It’s all BraiseyBaby

Ingredients:

• 1 head of green cabbage – about 3 lbs.
• 2 white onions
• 5 Thai bird chilis
• ¼ cup fish sauce
• ¼ cup soy sauce
• 1 tbsp of white miso
• 1 tbsp of gochujang
• 2 tbsp of Gochugaru (Korean red pepper flakes) or red pepper flakes
• Half cup of garlic cloves
• 1 tbsp of salt
• Sanitized large glass container

Directions:

Slice the cabbage in half, then into thin bite sized slices. Traditional kimchi is made with Napa cabbage and is quartered to left in large leaf pieces. My version comes sliced beforehand and offers an alternative cabbage option.

Mince half or all your garlic. I like some whole garlic cloves so I only minced half of mine.

Place the cabbage into a large bowl that will fit all of it. Wash thoroughly about 3 times. At this point add water and salt. Mix everything well to evenly coat each piece of cabbage, then set aside to let it sit for 30 minutes to 1 hour.

Prepare seasonings by combining fish sauce, soy, white miso, gochujang, and Gochugaru well in a separate container.

Next, drain the cabbage here and rinse a few times. The goal is to remove all the salt flavoring off the cabbage entirely. At this point, you will notice the cabbage withered and shrunken much. Try a piece and add a little less of the seasoning if you think it has gotten too salty.

Add the seasoning mixture into the cabbage and toss to combine. Feel free to try the kimchi at this stage or even save some for yourself over rice. It is already delish and flavorful.

Add the kimchi into a glass container and let sit in a cool dark place for 1-2 days. You can open it at any time after 1 day and it will still be enjoyable.

Make sure to refrigerate your kimchi after opening to allow it to last about 2 weeks in the fridge. See how quickly it disappears as it adds a burst of flavor to every meal.

Fun Fact: Fermented dishes are aplenty in Asian cuisine for many centuries. From Korean to Chinese to Vietnamese, pickling dishes were a fast, effective, and smart way to extend the shelf life of abundant vegetables that were in season.

The Lesson: Patience, and time goes into this delicious dish. Of all the other recipes I have made, this one takes the longest, but it is only because it needs to ferment in a dark place. The mantra “good things take time” helps me quell the excitement I feel before trying this kimchi.

Side Note: The ingredient options for this kimchi are customizable and can be adjusted to your liking. Carrots, daikon, or jalapenos would make great additions to this kimchi, as well. Next time, I will try some unexpected vegetables like asparagus or even a vegan version.

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