Fermentation 101

In a world manically concerned with fighting germs we often forget the value bacteria in our lives. The truth is we are surrounded by bacteria at all times and there are more bacteria cells in our guts than cells in the rest of our bodies. The way to health is not to simply protect yourself from the bad bacteria but to fortify yourself with the good bacteria. While TV commercials may have you believe that these probiotics may only be found in yogurts on your supermarket shelves, a far more healthful and plentiful selection of probiotics can be cultivated by simply letting nature take its course on most of your fruits and vegetables. In this episode of Korduroy’s Health Nuts learn how simple it is to preserve your food and restore your health in just a few basic steps.

Specific Directions for Kimchi

1. Soak Vegetables

2. Add to 1 gallon glass jar or ceramic crock:

  • 11/2 medium heads (2-3lbs) cabbage, cut into 1″ chunks
  • 2 carrots, thinly sliced
  • 1 medium daikon radish, thinly sliced
  • 1 scallion

3. Dissolve salt into water. Pour brine over contents.

  • 3 pints filtered water
  • 4-5 tablespoons sea salt

4. Sink veggies under brine with heavy glass bottle or plate with weight for 4-6 hours.

5. Make Paste. Add follwoing ingredients to food processor:

  • 4 Tbsp. red pepper powder
  • 1 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 6-8 garlic cloves, roughly chopped
  • 3 scallions, sliced
  • 1 Tbsp. ground ginger

6. Pack Jar or Crock

  • Drain vegetables, reserving 1 cup of soaking liquid.
  • Wearing glove, mix paste throughly into vegetables with your hands.
  • Pack into jar or crock. Even out top surface.
  • Sink down with plate or lid and weight. contents should be under brine within 1 day. If not, top off a reserved brine.

7. Ferment

  • Cover with towel to keep dust/flies out.
  • Let sit in warm dark spot for 7 days. 
  • Transfer to smaller (quart or pint sized) jars. 
  • Store in refrigerator for up to 2 months.

Check out http://www.fermentersclub.com