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

YOUR CART

Balancing your blood sugar is an essential part of eliminating sugar cravings.
Eating the right foods for your body is one of the best things you can do to
balance your blood sugar, but it doesn't end there.

Take the Free Blood Sugar Balance Assessment to learn more.
Free Blood Sugar Balance Assessment

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

    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
Picture
Terms of Use
Privacy
Disclaimer