This is my latest experiment, and just to say it is truely amazing. Taste, spiciness, hotness, and savouriness. I’m impressed also by the texture of this quick and slow fermentation. Slow because I kept the vegetables soaking in the brine for 3 days, and quick because it will take only 10 days to be ready. I am actually craving for this kimchi because is very perfumed and looks super tasty. Can’t wait.
So I have used :
- 1 big white cauliflower
- 4 spring onions
- 4 carrots 🥕
- 1 chilli 🌶 bulletta
- 1 clove of garlic
- 1 bok Choi
- 2 pieces of celery
- 2 cm fresh ginger
- 1 cm fresh turmeric
- 1 pinch Himalayan salt.
As usual I have chopped this organic vegetables roughly into large pieces of the same size. I have washed them very well and the soaked them into a bribe made with 3 lt of water and 35 gr of salt.
As I said previously, I kept soaking them at room temperature for 3 days.
After this time has passed I have prepared the marinating paste with the ginger, garlic chilli, turmeric and the pinch of salt. You can use a stick blender or a small food processor to blend it, I love to be traditional and use the mortar and pestle.
Once the paste is ready I mix vegetables and paste with my hands, I’ll taste the spiciness and that flavour and fix it to my taste. The I put it into the fermenting jar e keep it in a dark and cool place ( in south australia it is not very cool at the moment).
So based on the room temperature your kimchi could be ready in as long as 7 to 15 days. Once you are happy with the acidity of it, you can stop it by putting it in the fridge. The probiotics created by the fermentation will stay alive for a long time, and it benefits will help your gut for a long time. Keep making it and if you have any question don’t esitate to contact me, I’m happy to answer your questions. Remember to follow me, so you can receive updates and new articles and recipes straight to your mail.
Remember with love and passion