Spring Kimchi
My bestie Lauren gave me an amazing kimchi recipe a few years ago… it has since evolved because A. I lost the original recipe and B. Had to Fergie it up a bit! It is light, crunchy and so full of flavor. She also taught me to eat it on scrambled eggs. Seriously how have I lived this long without my Lauren? She is seriously the smartest woman I know. A wonderful Momma to my beautiful niece Grace and my stunning nephew Luke. She is a badass fellow Fire Wife, runs a household, a business and still makes time to be my friend. I love you Lauren and thank you for the inspiration.
Spring Kimchi
Perfect blend of crunchy, salty and spicy… the perfect probiotic food to put on pretty much everything… especially scrambled eggs or a steaming bowl of rice.
Ingredients
- 1 large Napa Cabbage chopped or sliced
- 8 ounces shredded carrots
- 6 green onions chopped
- 4 garlic cloves grated
- 3 tablespoons Organic Ginger juice
- 2 tablespoons Celtic Sea Salt
- 2 tablespoons Korean Chile Flakes
- 1 tablespoon Red Boat Fish Sauce
- 1 tablespoons fresh ginger grated
Instructions
- Combine all ingredients in a large NON METAL bowl.
- The best chefs tool is his/her hands… so get in there … mix well.
- Leave the kimchi in the bowl and set a timer for 60 minutes. After 60 minutes mix and massage well… squeezing and rubbing for at least a couple minutes. Set another 60 minutes timer and repeat this process 2 more times.
- You will see the difference in the consistency of the kimchi the more you repeat the process.
- Place the entire contents into a jar fitting the lid on loosely. Place the jar on a large bowl or plate because the jar will develop a lot of brine and you don’t want that mess on your counters.
- Allow your jar to sit on the counter for 3 days.
- Place in refrigerator after that. Make sure you keep the mixture in the brine. Very important!