Fermented Vegetables – Kim Chi – Sauerkraut
I am such a lover of healthy raw foods, and what better way of enjoying them than fermented ?
I have been purchasing Peace Love vegetables from Byron Bay in N.S.W Australia and loving the different varieties they offer, here is their Face Book link to check out
I just love the tangy spicy flavours they offer, along with the many awesome ingredients that add that something special that guarantees healthy gut flora.
Due to the seasonal lack of organic cabbages they have been unable to supply me with my addiction 🙂 and starting to get withdrawal symptoms, I set about making my own.
I looked through quite a few You tube ‘How To’ video’s before gaining the confidence to just get out in the kitchen and have a go.
I went off to our local organic produce store and purchased a huge organic cabbage, picked yesterday 🙂 plus, carrots, leeks, beetroot, spring onions, broccoli, kale, ginger and turmeric, a total investment of $30. My intention of making a cabbage sauerkraut, a vegetable kim chi, plus a beetroot, carrot combo.
After only an hour of chopping, grating, and blending, my preparation was complete. It was so easy to make a simply brine 1 litre filtered water – 2 tablespoons Himalayan salt. All I needed to do was to massage the brine through the vegetables and put the mix into jars 🙂 2EZY
Thought I would update you on how my first attempt in fermenting vegetables is going
Day 1 – 24 hours after filling my glass jars with amazing veg, there was little change in any way, perhaps some slight frothing on the surface of the jar. I did taste the mix after 24 hours and it tasted salty, with out any tangy flavours.
Day 2 – 48 hours, so pleased I had placed my jars on a tray, as the jars had overflowed slightly 🙂 & the veg had risen in the jar. At this point I simply pushed the veg back down into the jar, and cleaned up the juicy over flow. I did a taste test, the tangy flavour had developed and had started to mellow a little, and the salt flavour was not so strong.
Day 3 – 72 hours, no mess charlie today, everything had settled down, no overflow 🙂 I guess next time I make this I will allow more space for the vegetables to expand, and the juiced to flow. The taste is everything I was expecting and more 🙂 it is tangy, slightly salty, you should be able to alter this flavour based on your own personal salt taste gauge. In a nut shell DIVINE 🙂 even if I do say myself. My plan is to keep out one jar of the Sauerkraut and one jar of the Kim Chi to extend the fermenting time an extra day, just to see what it is like, and place the other jars in the fridge. I also made my weekly stash of Flax crackers today and I added some of the beetroot & carrot ferment. Will let you know how they taste.
Overview on fermented veg 🙂 I am totally converted, I simply had no idea how EZY it was to make such a delicious, probiotic rich food to be used in so many varying ways. You can look forward to a few blogs on this subject 🙂
Lot’s of love, enJOY indulging your gut flora – Roslyn
Here is a video link that has GR8 info