Kimchi Anyone?

A friend made a great suggestion during one of our online book club chats…. She challenged us to share some recipes on using ‘leftover / waste’ food. For example, a potato skin recipe. In this way, we could repurpose our food when we need it most…. during lockdown…. to ensure minimum waste in our kitchens. While we haven’t gotten around to making something with our potato skins (I love this idea, I am definitely going to try something here… suggestions welcome) – we did make a homemade Kimchi using vegetables from our fridge, especially those veggies that weren’t planning on hanging around for much longer.

A quick search on Google will offer many health benefits of Kimchi, to list a few:

  • It is nutrient dense while low in calories
  • Contains probiotics which are good for boosting your immune system
  • May reduce inflammation
  • May slow ageing (bring it on!)
  • May prevent yeast infections
  • Source: www.healthline.com

We have a simple way to make Kimchi in your own kitchen – using whatever vegetables and fruit you have available. Here goes… from the pen of Pauli:

Pauli’s Easy Stay At Home Kimchi

The really fun part of this recipe is that this is a guide, you can crank up whatever parts you want to make it for your own palate. 

I have used various greens with the cabbage, to preserve wilting greens in the fridge. Apples also really add to the flavour, and you can substitute sugar for honey. 

Have fun and reduce the waste, by making something tasty and really good for your health too. 

Please let me know how it worked out for you. 

Stay Home Stay Safe – yours in Good Food, Pauli and Di.

IngredientAmountNotes
Stage 1:
Cabbage200gThinly sliced (Have fun and mix them up)
Carrots80gJulienne the carrots
Salt1 *Tbsp*Tbsp = Tablespoon **tsp = teaspoon
Sugar/Honey1 **tspIf you want it sweeter then add more.
Method:
Add the sugar and salt into the cabbage and macerate (soften together); add the carrots in a bowl until the cabbage starts to wilt.
Stage 2:
Chopped Chilies2-4 chiliesDepending on how hot you want it
Red Pepper40gChop or julienne the peppers
Herbs10gAdd any herbs that you have
Ginger10gFinely sliced or chopped, you can even used picked Ginger (ginger used for Sushi)
Chilli Flakes1 Tbsp
Fish Sauce1 tsp
Soy Sauce1 tsp
Sesame Seed Oil1/4 tsp
Rice Vinegar1 tspYou can use pretty much any vinegar you like
Thai Lime Juice1 tspOr fresh lemon juice, whatever citrus you have
Method:
Mix it all together put it into a storage container and leave out overnight, this will ensure a great flavour, then refrigerate and eat with everything!

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