SIMPLE KIMCHI - barre3

MAKES 6 SERVINGS

TAKES 60 MINUTES

SIMPLE KIMCHI

If it’s a digestive boost you’re after, look no further than kimchi. This salty, tangy, spicy, and crunchy fermented treat makes everything better. Try it in eggs, fried rice, salads, sandwiches, or even on a hot dog at your next summer cook out. Cabbage, the primary vegetable in kimchi is high in glutamine, an essential amino acid that forms the cell lining in your gut. Like bone broth, cabbage helps to heal inflamed digestive tracts. Recipe courtesy of Ashley Marti, Chef, Food Stylist, and Founder of Local Haven.

INGREDIENTS

1 pound mix of crunchy vegetables (cabbage, carrots, cucumbers, radishes, kohlrabi, daikon) cut into 1-inch pieces

1 1/2 tsp. kosher salt

5 scallions, cut into 1” pieces

4 garlic cloves, thinly sliced

1 Tbs. peeled ginger, finely chopped

2 tsp. gochugaru (Korean red chili pepper flakes) or crushed red pepper

1 Tbs. soy sauce

1 Tbs. fish sauce or 1/2 Tbs. Ume Plum Vinegar

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INSTRUCTIONS

Combine vegetables with salt in a large bowl and let sit for 1-2 hours.
Add the scallions, garlic, ginger, gochugaru, soy sauce, and fish sauce and stir to combine.
Pour into a clean quart jar, leaving 1” at the top. At this point you can enjoy your kimchi, or for a deeper flavor you can cover it with a kitchen towel and let it sit at room temperature for up to 2 days to continue the fermentation process.

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