Kimchi.jpg

Kimchi

Kimchi Recipe
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 10 medium organic scallions, finely chopped
  • 3 cloves organic garlic, crushed
  • 1 tsp. fresh organic ginger
  • 2 heads medium organic Napa cabbage, shredded
  • 2 whole organic jalapeño peppers, minced
  • 1 packet Body Ecology Culture Starter
  • 2 Tbsp. crushed red chili pepper
  • ½ medium organic onion
  • 2 tsp. EcoBloom EcoBloom
Instructions
  1. Combine all ingredients in a large bowl.
  2. Remove several cups of the veggies and transfer to a blender or VitaMix. Blend, adding filtered water to make a thick juice or "brine" the consistency. Add the EcoBloom and Culture Starter, mixing well.
  3. Add brine back into vegetable mixture. Stir well.
  4. In a sterilized 1½ quart glass or stainless steel container, pack veggie mixture, using a potato masher to pack veggies tightly.
  5. Fill container almost full, leaving 2 inches of room at the top for veggies to expand.
  6. Roll up a few cabbage leaves into a tight "log" and place them on top to fill the remaining space. Clamp jar closed or screw on the air tight lid.
  7. Let veggies ferment at a 70-degree room temperature for at least three days or a week.
 

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Nutrient Information Per Batch

544.29 kcal Calories, 802.18 mg Calcium, 123.75 g Carbohydrate, 0 mg Cholesterol, 4.13 g Total Fat, 51.21 g Fiber, 10.87 mg Iron, 254.33 mg Magnesium 3581.01 mg Potassium, 26.61 g Protein,8.25 mcg Selenium, 1073.91 mg Sodium, 63.24 g Sugars, 3.99 mg Zinc, 1.03g Saturated fat, 0 trans Fat, 0.63 g Monounsaturated fats, 1.43 g Polyunsaturated fats, 6989.69 IU Vitamin A, 2.78 mg Vitamin B6, 0 mcg Vitamin B12, 689.21 mg Vitamin C, 0 IU Vitamin D, 6.19 Vitamin E, 1456.34 mcg Vitamin K, 827.78 mcg Folate,1.22 mg Vitamin B1(Thiamin),6.79 mg Vitamin B3(Niacin),0.88 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 2494.32 mcg Lutein and Zeaxanthin, 0.08 g ALA, 0 g EPA, 0 gDHA,550.88 mg Phosphorous, 3.43 mg Manganese, 613.36 mcg Alpha carotene, 3553.04 mcg Beta carotene, 656.88 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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