Rachel Murray Holistic Nutrition
  • Home
  • About Rachel
  • Sugar Freedom Forever program
  • Blog
  • Recipes
  • Conquer Your Cravings Checklist
  • Sugar Freedom Essentials
  • Home
  • About Rachel
  • Sugar Freedom Forever program
  • Blog
  • Recipes
  • Conquer Your Cravings Checklist
  • Sugar Freedom Essentials
Search by typing & pressing enter

YOUR CART

Sugar-Free Recipes

3/4/2021 0 Comments

KimChi

Picture
Kimchi, a staple in Korean cuisine. It is a traditional side dish made of salted and fermented vegetables, such as cabbage and Korean radish, as well as carrots, green onions, ginger and garlic. It is commonly seasoned with a spice called Gochugaru. While I've had difficulty finding this spice in my area, I've found red chili flakes work great. Along with all the other amazing flavours in this recipe, you really don't miss it!  
Ingredients

  • 4 cups Green Cabbage (tightly packed)
  • 6 stalks Green Onion (diced)
  • 1 Carrot (large, grated)
  • 1 cup Radishes (grated)
  • 4 Garlic (cloves, minced)
  • 3 tbsps Ginger (peeled and grated)
  • 1 tbsp Sea Salt
  • 1 tbsp Red Pepper Flakes

Directions:

  1. Core and finely slice your cabbage. Place in a mixing bowl with all ingredients. Using clean hands, massage the salt into the cabbage and vegetables until it starts to soften (5 to 10 minutes). Set aside and let rest for 10 minutes then massage again for another 5 minutes.
  2. Transfer the kimchi into sterilized jars, leaving an inch of space at the top. Pack it down into the jar until the brine rises to cover the vegetables. Seal the jars with sterilized lids.
  3. Let it ferment at room temperature for 3 to 5 days. It may bubble and that is normal. Check on your kimchi everyday and re submerge the vegetables under the brine if they rise.
  4. Taste your kimchi on day 3. If it tastes ripe, transfer it to the fridge. If not, let it ferment another day or two.
  5. Enjoy kimchi right away or let sit for another week or two for extra flavour. Enjoy!
*Will last in the fridge for a few months in the fridge. If any signs of mold, discard.

Serve with burgers, eggs, steak, or add into soups or stews. 
 


0 Comments



Leave a Reply.

    Categories

    All Anti-inflammatory Beverage Bone Health Cabbage Chicken Dinner Ferments Fish Immune Support Keto Friendly Low Carb Low-carb Lunch Lymphatic Support Protein Side Dish Turmeric

    RSS Feed

    Archives

    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    October 2021
    August 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    September 2020
    August 2020
    July 2020
    June 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019

    This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.

    Opt Out of Cookies
© 2023 Rachel Murray Holistic Nutrition
Picture
Terms of Use
Privacy
Disclaimer