Kimchi. Kimchee. (Tomato. Tomahto?) A traditional fermented Korean dish made with vegetables and a variety of seasonings.
Full of vitamins A, B, and C, as well as “healthy bacteria” called lactobacilli, which aid in digestion.
Fanatic Mom said they servied kimchi with every meal when she lived in Okinawa. How is she always ahead of the food trends?!
Well y’all know me. I’m always up for trying something new in the culinary world, and new this was! So hey, why not make a party of it?!
The crew: CookinFanatic. EatingBirdFood. Chef Jesse.
The kimchi: napa cabbage, carrot, daikon radish, green onion, garlic, ginger, sambal oelek (ground chiles), salt, fish sauce (optional).
Lotsa napa cabbage. You think I’m kidding
Kimchi requires a fair amount of chopping. How else is all that stuff gonna fit in a little mason jar?!
No biggie though, especially when you have friends to help
Too bad Jesse didn’t accidentally leave this awesome grater at my house either, it made shredding the carrots so super easy, pretty sure I would have held it captive for a while if so!
Chef caliber grater. Makin’ Steph’s life easier since ummm 3/13/12.
See, effortless, right?
Gang’s all here!! <– name that movie, personal fave of mine haha
Once the salt and sambal oelek are added, give the veggies a good pounding to get them nice n’ combined. With a meat mallet. No big deal.
I’ll leave the TWSS jokes to this lady.
Hahaha. I’m still (in a mature manner, of course lol) laughing it up
Photo courtesy of EatingBirdFood.com.
Sometimes you just gotta throw those utensils out the proverbial window.
And get those hands dirty!
Into the jar the kimchi goes.
Hello kimchi lovahhhh.
Times three. One for each!
The store in a cool dark place for three days, opening the lid each day. This is necessary because gases are released as a result of the fermentation that will be going ons inside that lil’ mason jar…
It’ll get all bubbly and crazy-like up in there. But this is a good thing!
Just watch out though, this stuff gets fiesty towards the end. Learned that the hard way with a hand full of kimchee juice post opening day 3
Up next. Perhaps some Grilled Jumbo Shrimp with Kimchi Miso Butter (right?!) or Korean Seafood Pancakes in this lady’s near future…
Which I happened to spot in my new issue of Food and Wine magazine!
Kimchi is just takin’ overrrr it appears….
So there you have it. Another first in the Fanatic kitchen. Kimchi. Party. ForTheWin!
For more exacts, head over to Brittany’s site, she’s got the recipe all nice n’ typed up for ya
Have you ever tried Kimchi before?
“We are what we think. All that we are arises with our thoughts. With our thoughts, we make the world.”