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Have you ever made kimchi? I never thought I liked it until I tasted my sister in law’s homemade which was not real spicy.
So I finally decided in March of 2020 to make some. I had my sister in law’s recipe, but didn’t have everything on it. And I then I looked at a recipe in Traditionally Fermented Foods, but didn’t like all of that one, so I took the two and put things together with what I had, and made my own recipe, which I have shared below.
My first batch came out great and we devoured it. So I just made 3 more jars and am looking forward to eating this all summer.
Benefits of fermented foods
Do you know the benefits of eating your own fermented foods? The good bacteria in the vegetables ferment repopulates the good bacteria in your gut and the prebiotic ingredients like garlic and turnip and daikon radish also help to feed those good bacteria. And when you make your own you can make it as hot or mild as you like.
The tricky part sometimes in making fermented vegetables is keeping the veggies from rotting. The key thing I have found is to make sure the vegetables are completely covered with liquid the whole time they are fermenting. That means having something to keep them down under the brine. I use a plastic baggie with water in it. But you can use a rock or some fancy weighted too that you buy. The key thing is keeping that brine completely covering everything.
So give it a try and let me know how it comes out.