FABULOUS FERMENTS: KIMCHI

"NO! Me NOT eat my ve-ja-tables. NO!" pouted my toddler. This lunch time struggle is a daily one. Little fists slammed on the table; "Me NOT!!" My husband shrugged with that Give-her-what-she-wants look. Toddler continued "Me eat KIMCHI!!" So what babies do you know who will eat kimchi for breakfast, lunch, supper? I once knew another spice loving child. My brother @craigcryptoking, when barely a toddler, started his day with mouthfuls of achar - South Africa's version of the Indian pickled mango and chilli dish. He would happily scoop flaming handfuls into his little mouth while the tears poured down his face. My child definitely did not get her love of chilli from me! So what is it that is so amazing about Kimchi?

Fermented foods are a probiotic powerhouse with their simple beginnings in canning. Kimchi hails from Korea although originally it was not as spicy. Basically it is a fermented cabbage with ginger, garlic and chilli. Plus any additional ve-ja-tables (as littlest BuckarooBaby calls veggies). When I started making Kimchi years ago I was rather disgusted to learn that shrimp is used. I love fermented foods but I stick strictly to vegan ingredients so I substitute with tamari.

There aren't hard and fast rules to kimchi - other than the usual fermenting rules. Sterilized equipment. Totally submerged veg. Occasional burping. Dark spaces for the fermentation to do its thing. Kimchi doesn't have to be that pungent and spicy. For me, the most important part to health is that food mustn't taste terrible. People have this idea of health that if you want to gag over the flavour then it is healthy. Not so!! My recipe has enough chilli to delight the spicy loving part of the family but not enough to well ... have me pulling out the fire extinguisher. I add dried pear as it assists the fermentation plus it enhances the flavour without sweetening the kimchi. Of course if you need sweet to make it palatable by all means up the amount. Goji berries or chopped dates can also be added.

Traditionally Napa Cabbage is used for kimchi. We cannot grow them here. I use whatever is growing. The Western diet does not include sufficient dark leafy greens, which to me are essential to a balanced diet. I always include kale and broccoli leaves. Beetroot is high in iron and fresh carrots are wonderfully sweet as well as being full of various vitamins.

Strictly speaking my recipe will have the Kimchi loving Koreans cringing over my version. But my family love it and it is very much part of our daily meals. Here's how to make my healthy African Spiced Kimchi.

KIMCHI:
1 Cabbage
1/4 cup Sea salt
4 cups Water
6 - 8 dried pears
2 inch piece of chopped Ginger root
1/2 bulb chopped Garlic
1/4 cup Tamari
1 tsp Dijon mustard
1 tsp Cayenne pepper
1 tsp Tumeric powder
1 tsp Paprika
1 tsp Cinnamon
6-8 Carrots
1-2 Beetroot
1 large purple onion
1/2 cup chopped Kale
1/2 cup chopped Broccoli leaves

The Korean Kimchi breaks up Napa Cabbage. I prefer shredding mine. Begin by shredding the cabbage to your liking. Dissolve the sea salt in the water and lightly massage through your shredded cabbage. Leave overnight, preferably, if not at least 3 hours.

When the salty cabbage is ready shred the rest of the veggies. Then with your food processor make a paste of the pear, tamari, ginger, garlic and spices. It should be smooth.

Drain the cabbage and mix all your veggies together. Make sure to save a little of the salty cabbage water in case you need to top up with liquid when you are bottling.

At this point you need to massage the paste through your shredded veggies. Use gloves if necessary, or very clean hands! Make sure to coat everything.

In sterilized jars (with a wide neck) pack in your kimchi mix. Ensure you push everything down to push out air pockets. Leave about an inch at the top for air and gases (important for the fermentation process). This is where you add the reserved brine if needed to cover everything up.

If you don't have the proper canning equipment then pop a cabbage leaf on top to keep the kimchi submerged. Then close with the lid. Leave the jars at room temperature in a dark room or cupboard. Make sure you “burp” your kimchi at least once per day during this process, to release the air pressure. You may notice it bubbling, this is GOOD sign as it means the fermentation process is indeed happening! As your kimchi ferments the flavours will strengthen, so you can sample as you go to decide when you want to place in the fridge. Weather dependent I like to leave it for at least 3 days before refrigerating - but this is based on personal taste preference. Ideally, leave it to ferment slowly in the fridge for 10 days before enjoying.

What I love about Kimchi is that it is living food! It is chock full of probiotics and enzymes which will have your gut clapping hands. It also balances blood sugar, helps with natural detox, lowers cholestrol and boosts the immune system. No wonder it is such an integral part of Korean life! While most parents struggle to get their kids to eat veggies, ours have to be held back from not leaving any for the rest of us!!