Add Culture to Your Plate

Kimchi demo

Pounding the Kimchi!

Food has changed more in the last 100 years than ever before, with the advent of modernization, processed and fake ‘franken’ foods. Yet we are finding ourselves in a health crisis as biologically we are still the same, we are made to function optimally on real, wholesome foods.

Before refrigeration and the canning machine, fruits and vegetables where preserved by a process of lacto-fermentation, a tradition largely lost and being revived as the incredible healing power of these traditional cultured foods is realized. I am thankful to have discovered cultured vegetables, I include then in my diet daily, an extremely beneficial digestive aid teaming with bio available nutrients.

How does all this work? The produce is preserved by process of lacto-fermentation, lactic acid is the natural preservative that stops putrefying bacteria,  the starches and sugars are converted by the many species of lactic acid producing bacteria, which are present on the surface of many living things.

This increases their digestibility and nutrient value, helpful enzymes, antibiotic and anticarcinogenic substances are produced. The lactic acid keeps the produce in a perfectly preserved state, and also promotes the growth of healthy flora throughout the intestine, teaming as it is with many species of lactobacilli.

One of my favorite cultured vegetables and easiest to make is Kimchi, there are so many variations of this, in Germany it is known as Sauerkraut, usually made simply with cabbage and a few caraway seeds; there are version in Latin America with additions of carrots, onions and spices, as in Korea and Japan.

I am fond of the Korean ‘Kimchi’ version, the recipe can just be a guideline to you as ingredients can be left out or increased according to taste, I like more carrots in mine, make it your own!

Kimchi: Korean Sauerkraut

(Makes 2 Pints)

1 head Napa Cabbage, cored and shredded (or regular cabbage)

1 bunch Green Onions, finely sliced

2 cups Carrots, grated

1 cup Daikon Radish, grated

1 tablespoon Ginger, freshly grated

1 teaspoon dried Chili Flakes

1 teaspoon Sea Salt (such as Celtic Sea Salt)

4 tablespoons Whey, or a little more Salt if not available (see note)

2 pint Mason Jars

Prepare the Mason jars by rinsing out well with boiling water, especially if they have been washed in the dishwasher as commercial dish washing soaps are very toxic and can interfere with the fermentation process.

Bring all your vegetables to room temperature before working with them, as they will release their juices more easily. When shredding the cabbage set aside a few of the outer leaves to use as seals later.

Place all the vegetables in a large bowl, sprinkle with the salt and whey and mix together. Set aside for at least 15 minutes, the salt will begin to draw the juices from the vegetables. Pound with a meat hammer or mallet to further release the juices, this takes a little effort, perhaps 10 minutes or so of pounding!

Scoop the kimchi into the jars and press down firmly to allow the juices to rise to the top, there should be at least a 1 inch space between the top of the jar. Take a cabbage leaf, remove the hard spine, and fold over on top of the kimchi, pressing down and tucking it in around the sides.

Place the lid on firmly and allow to rest at room temperature, ideally 72F for three to four days, longer for colder climates. Store in the fridge or a cool basement, the ideal temperature should be around 40F.

The kimchi will ‘improve’ with age, it can be kept up to around six months, the longer it is aged the more tangy it will be. For those unaccustomed to enjoying cultured vegetables start with just a heaped teaspoonful at a meal; these cultures are powerful and will detoxify the body, and aid digestion.

Gingered Carrots

Adapted from Nourishing Traditions, Sally Fallon

One of the simplest cultured vegetables to make, and most pleasing to the palate to those unacustomed to the taste of cultured vegetables. Choose firm, fresh organic carrots for the best results.

4 cups grated carrots

1 tablespoon freshly grated ginger

2 teapoons sea salt

4 tablespoons whey (see note)

Mix all ingredients together in a bowl and set aside for at least 15 minutes to allow the juices to begin drawing out. Pound with a mallet for 5 to 10 minutes until juices release. Pack into wide mouth mason jars, pressing down to allow the juices to rise up. Tuck a cabbage leaf on top, or use a small bag filled with water to weight down the carrots.

Cover and leave at room temperature for 3 to 4 days, transfer to the fridge for cold storage.

A note on Whey

Whey is the starter culture for fermenting vegetables, it can be made from scratch if you have access to unpasteurized (raw) milk, or in a pinch use the liquid that collects on top of a good quality yogurt when opened, this is whey.

To make it from scratch; begin with raw milk and let stand at room temperature for two to four days, until it visibly separates into white curds and yellowish whey.

Line a sieve with cotton cheesecloth, place over a bowl and place the milk in the sieve, the whey will strain through. Cover and let stand for several hours, remove the whey to a jar and store in the fridge up to two weeks.

The solids that remain can be collected and tied up in a little bag until it stops dripping, this is the best tasting cream cheese you ever had! I like mine blended with chopped herbs from my patio garden and seasoned with a little sea salt and paprika.

Enjoy!

In Health and Wellness,

Carol

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