Extra-Detox Kimchi
Cruciferous veggies like cabbage (and broccoli, Brussels sprouts, cauliflower, etc.) are already detox-promoting superfoods but I like to add black radish and broccoli seeds to my kimchi for an added pungency and liver detoxification supercharge. If you’re new to making fermented veggies but are missing some of these ingredients (like broccoli seeds, carrots or fish sauce) or don’t have the specific kind of pepper, don’t sweat it. Use what you have and, as long as you have the cabbage and sea salt (and follow the directions), you’re guaranteed to have an edible, probiotic fermented veggie which is detox-promoting all on its own.
Ingredients
1 head napa cabbage (fresh is best otherwise you may need to add filtered water)
6 inches daikon radish
1 black radish
2 carrots
2-inch knob ginger, grated
6 cloves garlic, peeled and minced
3 scallions (green onions), sliced into 1/4-inch pieces
1 tbsp Korean red pepper flakes (more if you like it spicy)
2 tbsp fish sauce
1 tablespoon broccoli sprouting seeds
1/4 cup sea salt
Optional: Raw leftover brine from a previous batch of fermented veggies (to kickstart fermentation)
Equipment:
Large bowl
Grater
Quart-sized mason jars (and a mason jar funnel for best results) or a fermentation crock
Preparation
Peel one of the outer leaves off the head of cabbage and reserve.
Chop the cabbage in 1-inch wide slices from the tip of the head all the way to the end, making the slices thinner as you approach the end. Add to the bowl.
Sprinkle half of the sea salt and massage for 5-10 minutes so the water starts to exit the cabbage and the mixture becomes soggy.
Grate the daikon radish, black radish and carrot and add to the bowl. Add the garlic, ginger and sea salt and massage for another 5 minutes.
Add the scallions, Korean red pepper flakes, fish sauce, and broccoli seeds and mix with a wooden spoon or pound with a wooden mallet. The mixture should be quite wet since the salt should pull the fluid out of the veggies.
If using mason jars, pour the veggie mixture into your jar(s) and pack them down with your fist so that the brine rises above the veggie matter. Place the reserved cabbage leaf on top and put a clean rock or glass/clay weight on top to keep the veggies below the brine level. Cover tightly with the lid(s) and place in the pantry or in a cupboard at room temperature to ferment. Every couple of days you’ll want to open the lid to let the gas release and check to make sure the vegges are still beneath the brine as they can expand during fermentation, if not pack them down. Depending on your ambient temperature, it should be done in about 1-2 weeks (longer if it’s colder)
if you’re using a fermentation crock, pour the veggies in and place the reserved cabbage leaf on top. Put the clay weights on top to keep the veggies below the brine level. Fill the well halfway up with water and cover with the lid (gently so the water doesn’t pour out). Place in the pantry or in a cupboard at room temperature to ferment. Once a week, check the water level in the well and refill if it has evaporated out. Depending on your ambient temperature, it should be done in about 1-2 weeks (longer if it’s colder)
Serving suggestions:
Garnish a stir fry, add to a meat and veggie bowl, pile it on eggs, blend into a peanut sauce, or add it as an “easy veggie” side to any dish. See below for some of the ways I have it. As you can see, it’s quite versatile as long as you don’t let cultural cuisine “rules” limit you ;) and the same goes for other fermented veggies as well!
Kimchi as garnish on tacos
Kimchi as a side with liverwurst, bacon and spinach for breakfast
Kimchi on top of an egg scramble with chimichurri sauce
