Healthy Mama Magazine Purple Issue - May 2015 | Page 21

TEN

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FRE

VEG
AN

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DAIR

FREE

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PA

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Kimchi is a fermented
- tasty ,
and slightly

tangy

........ ....... . .......... ...

spicy... . .
.. ...

It goes really well as a side dish or an add-on at the dinner
table. It is enjoyed and comes from South Korea where
they have more than 200 varieties. Fermented foods are
fantastic for gut health (happy tummies). Did you know
that 95% of serotonin (happy hormones) is produced in
our bellies?) This is my very simple colorful version that is
super easy to make and keeps for a long time refrigerated.

KIMCHI - MY WAY
By Bettina from Bettina’s Kitchen
½ head of a green cabbage, thinly sliced
¼ of a head of red cabbage, thinly sliced
1 carrot finely chopped lengthwise
½ red pepper finely chopped lengthwise
1 tablespoon of salt

FLAVORING
½ bell pepper
1 tablespoon of minced ginger
½ tablespoon of minced garlic
1 green spring onion
1 fresh red chili
pinch of salt (Himalayan)

1    Chop up and slice the two cabbages thinly and add a 1 teaspoon of salt and massage
properly until the cabbages start releasing liquid. This liquid is what you will be using as
your brine to ferment the kimchi eventually.
2    In a blender or a mortar and pestle make a paste with the flavouring ingredients; bell
pepper, garlic, ginger, spring onion, chili and salt. Check on your massaged cabbage and
make sure it has released enough liquid. Gently massage in your paste with the cabbage,
chop finely and add carrot and bell pepper and transfer into a glass jar.
3    Make sure that you press your cabbage into your jar properly and that it is covered by the
liquid that you previously squeezed out of the cabbage leaves. It is very important that all
the veggies are covered with sufficient amount of brine and pressed down properly.
4    Allow glass jar to sit in room temperature for at least 2-3 days. Opening up and "burping"
the kimchi at least once a day. After 2-3 days refrigerate kimchi and it is ready to eat.
The fermentation will still continue in the fridge but at a much slower rate. Always use
clean utensils when dipping into kimchi to avoid spoilage. The longer the kimchi sits and
ferments the more flavorful it becomes. You can alternate how much garlic, chili and
ginger you would like to use. I personally prefer my kimchi more gingery than garlicy.

HEALTHY MAMA MAGAZINE
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