FERMENTATION 101 & A KIMCHI QUICKIE FOR EVERYONE

Mittwoch, Februar 21


12:01 PM Hold up, hold up. Is fermentation having a MOMENT right now? I mean...everywhere on Instagram I see people swearing by their fermented tea usage, aka kombucha is life...it's all good, all good. 

Okay, I am stupid and I don't know a thing about fermentation, but I know that as a German lovebird, I hate sauerkraut, haha - so I actually never cared about fermentation process or any veggie that is being treated in that procedure. 
Ohhh, but there's also kimchi - I love kimchi! Okay, so I guess I need to learn about this thing now...

A couple of months ago, when I had my last kimchi portion at a Korean spot, I was wondering how to actually make this. It looked easy to me and so I started researching! 

Now for everyone who's in team "I don't know a word about this" - this post today is for you! Let's explore the process of fermentation and finish this first episode with an easy kimchi recipe! 

What is fermentation? Fermentation is a chemical breakdown of a substance by bacteria or yeast from added sugar in the absence of oxygen - you might know this process from simple food just like yogurt, pickled cucumbers, or alcoholic drinks. With the action of microbiology here, it's possible to enjoy super healthy food just like sauerkraut and kimchi (I guess the most popular fermented food). 

What can I actually ferment? Just like I said...anything cabbage-like is the most perfect vegetable for fermentation. It has a high water content, so with the help of some salt it can easily release enough liquids to submerge itself. So go ahead and pick a high water content vegetable, or just take the usual candidates from your every day life: cucumbers, beets, radishes, cauliflower, lemons, chiles, green beans, ginger, or garlic.

What do I need to know? Don't worry if you see bubbles appearing in your glass of fermented food - this is the best sign to know that your bacteria culture in there is having a good time. Remember this is a chemical process - we need action here! So if nothing happens, make sure to give it another try or put it in a warmer place. I know it sounds pretty disgusting first when you hear that you are experimenting with bacteria cultures on your food, so to have a clean feeling while doing this, make sure to use a super clean glass and organic food to keep the whole situation nicely fresh. 

Any advice? Before I made my own kimchi, I didn't really read a lot before...I just did it. Afterwards, I learned that the process of fermentation gets faster if your room temperatures goes over 28°C - so if you want to slow this down, make sure to keep your things in the fridge! 


NOW SOME KIMCHI FACTS

  • DID YOU KNOW THAT KIMCHI IS ONE OF THE 5 MOST HEALTHIEST FOODS WORLDWIDE? 
  • KIMCHI IS SUPER LOW IN FAT - SUPERFOOD FOR YOUR DIET!
  • EVEN THOUGH WE HAVE NO OXYGEN IN OUR CONTAINERS AND THE WHOLE PROCESS SOUNDS CRUEL, YOU WILL STILL HAVE A SUPER YUMMY KIMCHI WITH VITAMIN A, B, and C. THIS SCREAMS FOR ANY WINTER BLUES ~
  • ANOTHER REASON TO ADD IT TO YOUR DIET OR HEALTHY NUTRITION IS THAT IT HAS SUPER LOW CALORIES, BUT AT THE SAME TIME IT PROVIDES YOU WITH A HIGH FIBER CONTENT


EASY SRIRACHA KIMCHI 
recipe adopted from here 


YOU NEED 1 head of napa cabbage + 1/2 Cup salt + 1 gallon of water + 6 cloves of garlic + 1 1/2 teaspoons fresh ginger + 3 tablespoons fish sauce + 1 tablespoon cider vinegar + 2 teaspoons sugar + 1/2 Cup sriracha (I used a bit more...) + 1 carrot + 6 scallions 


1. Cut the cabbage in 1-inch stripes or choose a size yourself and then wash it to remove any dirt or unclean parts. Rinse it well! 
2. Toss it with salt and let it sit for a little bit at room temperature. 
3. After 20 minutes, add all the water and make sure the cabbage is covered all over. Put a towel or a lid on top and let this sit overnight. 
4. The next day, rinse it again, and remove all the excess moisture. 
5. In a second bowl, mix all the ingredients for the sauce together and taste the flavor. I went with a little more sriracha, just because I love the flavor so much and I loved it spicy!
6. Combine the slaw now with the sauce and make sure every bit gets coated well! 
7. Your kimchi is done for now...let it sit outside for at least two days and make sure to also test the flavor! If it tastes a lot already, put it in your fridge to slow down fermentation, if not, keep it outside, but keep on testing it every day! 


How does this sound to you? I have to admit that I thought making kimchi is a thing that only old Korean grandmas can do....they got all the tricks and magic etc.!
Fact is, fermentation is the secret...fermentation does all the work, yo! Keep the recipe in mind and just follow along - you can't do anything wrong! 
If you are not in the mood for kimchi, don't worry, take the sauce recipe to ferment cucumbers or red cabbage! The cucmbers are a great snack and the red cabbage is awesome if you heat it up in the pan with some rice and chicken or beef! There's plenty you can try!!

Now tell me about your fermentation experience! 
Ever tried it?



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