Fermentation Nation! Fasterer then sauerkraut, kimchi is an easy way to introduce probiotics to your body. It's quick to put together, then you "set it and forget it". In place of daikon, I used some lovely easter egg radishes from the union square green market. In place of leafy cabbage, I used some ramp leaves from my foraging trip.
- 4 oz ramp leaves, roughly chopped
- 4 oz shaved radishes (use a mandoline)
- 1 clove of garlic, grated
- 1 t grated fresh ginger
- 1 1/2 T gochujang
- 1 T white sugar
- 1 t rice wine vinegar
- 1 t soy sauce
- Mix everyone together, massaging the ramp leaves and radish slices.
- Place in your ferment set up, or do what I did. The basic principle is you need to keep your brine (or in our case, flavorings, vinegar, soy etc) above your veggies. The veggies must remain submerged. This allows you to keep a barrier between your friendly happy fermenting veggies and any potential molds and surface yeasts. You can use any clean, nesting vessels you want. I used a large quart container and a mason jar as my weight. From there place some clean cheese cloth over the ferment set up, and secure with a rubber band.
- Let ferment in a dark, cool cubbard for 3-5 days. Mine took 4 days.
- Eat by the shovel full, this stuff is seriously good.