Radish and turmeric kimchi

It’s the first time I have had great success with my beautiful fermentation crock by Kinfolk and Co. I like kraut for the way it supports digestion, but have had little success making my own and I’m not a huge fan of spicy kimchi, one of Korea’s national dishes. 

However, this recipe via two friends, has changed everything with the fermented garlic, ginger and turmeric. It’s modified from mynewroots and in the words of the creator….

I like to make kimchi because it is very simple and you don’t need to wait a long time to enjoy the results. Even if you have never made a single pickle in your life, kimchi is great first-timer’s fermentation project because it tastes great no matter what you do to it!
Sarah Britton

I vary the recipe with fresh turmeric if I have, or spice if I don’t and use my homegrown red radishes. I add this kimchi to everything – curries, stews and my favourite avocado and papaya salad. The curcuminoids, beneficial turmeric compounds have the ability to cross the blood brain barrier, and reduce brain storms and inflammation in the brain. Something much needed in menopause!

Ingredients

1 kg of wombok cabbage (½ large)
3 large radishes or 1 daikon radish
3 large carrots
½ bunch of spring onions about 4
1 apple
30gm of fresh ginger
30gm of fresh turmeric or 2 tsp of organic high quality turmeric. 
3 cloves of garlic
1 tbs of quality salt
pinch of chilli flakes

Equipment:

1 large glass jar (mine has 4-liter capacity) or fermentation crock
1 large bowl
knife + cutting board
food processor or mortar and pestle

Wash all veggies. Chop cabbage into bite-sized chunks, julienne or grate carrots, daikon or radish, and apple. Slice green onion. Place all vegetables in a very large bowl.

In a food processor blend ginger, garlic, turmeric and chili if using until well combined. Add this mixture to the bowl of vegetables along with the salt.

Mix and vigorously massage all ingredients together until the cabbage begins to soften and release fluid. Continue until you have a fair amount of liquid in the bottom of the bowl, about 4-5 minutes. The vegetables at this point should have lost much of their volume. Let the bowl sit out at room temperature for a few hours, massaging once or twice more. Season to taste.

In a large, sterilized jar (or several small ones), pack in the vegetables trying to avoid any air pockets, making sure to leave a few inches of space at the top of the jar for carbon dioxide. Cover the jar with a loosely with a lid, or make sure to open it periodically to release any pressure that may build up. Leave the jar on the counter for 2-4 days. You may see bubbles forming in the jar – this is carbon dioxide and totally normal. Taste the kimchi now and again. Once the flavour is to your liking, seal the jar and place in the fridge. Keeps for several months.

*Tip: After removing kimchi from the container to eat, push the remaining back down to keep most of the cabbage submerged in the brine (the liquid). This will help keep it fresh for longer.

Enjoy x

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