The Miracle of Controlled Spoilage (or, the art of live foods)
Fermentation. That, of course, is what the title of this post is referring to. Every culture has their versions, and things you may not think of as fermented are in fact just that...beer, bread, yogurt, sour cream, buttermilk, wine, and of course all sorts of vegetable pickles. My favorite is kim-chi, or Korean style sauerkraut. Fermented products are very healthy and easy to make...the most difficult thing, I think, is the wait; they can't be rushed. The recipe for the above pictured kim-chi is listed below, and if you'd like to see it being made, click here. To read more about the history and health benefits of these incredible foods--with plenty of recipes--click here. And if you are interested a book on all things fermented, I recommend this book.
Kim Chi
(Korean-Style Sauerkraut)
1 head Napa cabbage, cut into two-inch pieces
1 small daikon, grated
2 tablespoons kosher salt
2 cloves garlic, minced
1 small piece ginger, minced
1 small onion, minced
2 tablespoons chili paste
1 tablespoon sugar
Mix
all of the ingredients together in a large bowl. Transfer to a
container that is wide enough to fit a few small plates inside it. Press
the cabbage down and weight it with plates. Cover the container and
leave at room temperature. After a day it should release enough liquid
that it is submerged, if not, add a little salted water. After about 2
days small bubbles will appear, after about a week or so it will smell
and taste distinctively sour. Taste it as often as you like and when
the flavor is to your liking transfer the container to the refrigerator
to slow its fermentation.
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