• Nicole Shelly

Kimchi

I started making kimchi last season for ramen. It is really easy to make and you can actually use all different kinds of vegetables. So far I have only experimented with carrot kimchi and the traditional Napa cabbage with radish. You can make a big batch that lasts a long time and it can add a spicy/sour element as a side or part of your meals. It is made out of healthy ingredients and then the fermentation process makes it much more healthy by adding probiotics. And I find that the gochugaru(Korean red pepper) is addictive.



2 lbs vegetables either carrot/radish combo or Napa cabbage/radish

1-1/2 T. salt

Shred, julienne or chop the vegetables

In a large bowl, cover them with water and add the salt.

Let stand overnight. This step removes any bacteria.

The next day, drain the water and rinse the salt away thoroughly.

1/2 head of garlic, finely minced

2 inches of ginger, finely minced

1 T. salt

gochugaru to taste- I use about 2 tablespoons

Mix all of these together and put it in some type of container that you can seal and put heavy weight on top. Allow it to ferment at room temperature for about 5 days. Move it to jars to store in the refrigerator.



carrot kimchi

#fallrecipes #springrecipes #carrots #cabbage #fermentedvegetables #probiotics #veganrecipes #vegetarianrecipes


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 Steve Shelly       267-671-5340

 Nicole Shelly      267-496-6303

nicole@radishrepublic.com

steve@radishrepublic.com

21 N. 7th Street Artswalk, Allentown PA 18101                                     OPEN DAILY 11-7

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