Trying new things is something I’ve committed to doing this year.
This is my first attempt at making Kimchi. As you can see from the image I’m continuing the 🟣 goodness theme with some ‘red’ cabbage.
I was inspired to make the kimchi as I read a great book by Soki Choi “Kombucha and Kimchi: how probiotics can improve brain function”. I highly recommend this book 👏 particularly if interested in the topic of gut health. I spent the whole book exclaiming out loud, and so appreciative of the easy explanations Soki provided. There were so many interesting "food for thought" sections, pun intended. 😊 Such as the more sugar you eat - the more you crave because of the bacteria in your gut calling out for it. If you improve the balance of gut bacteria then you don't crave sugar as much.
I used Soki’s quick kimchi recipe and improvised by adding a sprinkling of Maqui Berry Powder to it also! She provided lots of excellent recipes, slower ferment ones which I will give a go sometime also.
A few more days to patiently wait before I can sample but it smells divine when I crack the lid.
Edit: a few days later. It's pretty good, will add more mixture to the cabbage next time. I lessened the amounts as wasn't sure small children would appreciate intense flavour. I do appreciate it though so I'll make my own batch next time
I think 👏
Do you like to add extra ingredients to recipes? What do you add?