Ferment Your Own Kimchi

This Asian veggie and spice combination is tasty and good for you.

By

Meghan G. Loftus

Published - http://www.runnersworld.com/recipes/ferment-your-own-kimchi

March 13, 2013

If you're not familiar with kimchi, it's a fermented Korean food made with spices and vegetables. You may have seen it touted in Newswire for its potential to lower cholesterol, but it's best known for containing healthy bacteria that aid digestion. Plus, it's mostly made of produce. Kimchi: It's good for you.
And, when prepared correctly, it's also delicious. It adds a nice crunch to sandwiches and hot dogs, like an Asian sauerkraut. Or, you can eat it right out of the jar. It has a spicy, tangy flavor that raw veggies can't even match when dipped.
This recipe, unlike many kimchi recipes out there, is super simple and not overly salty. It's from Homesweet Homegrown: How to Grow, Make and Store Food, No Matter Where You Live, by Runner's World's creative services director (and Grow Indie cofounder) Robyn Jasko.
Homemade Kimchi
What you'll need:
1 head bok choy (save a leaf or two from the outer layer)
1 daikon radish (about 4 ounces), coarse chopped
Kosher or sea salt
3 cloves garlic
One 2-inch knob ginger, peeled
1/2 cup Korean red pepper powder (kochukaru)
1 pint sterilized mason jar
How to make it:
1. Place bok choy leaves and daikon in a large bowl and sprinkle with 2 tablespoons kosher salt. Toss to combine, cover, then let sit at room temperature until cabbage is wilted, at least 1 hour and up to 12. It should release about 1/4 to 1/2 cup liquid.
2. Meanwhile, combine the garlic, ginger, and red pepper powder in the bowl of a food processor or blender. Process until rough paste is formed, about 30 seconds total, scraping down sides as necessary.
3. Once bok choy is wilted, add chili mixture and turn to coat. Add 1 cup water to mixture. Taste liquid and add more salt as necessary (it should have the saltiness of sea water). Pack kimchi into mason jar, pressing down firmly to pack tightly and using a wooden spoon to release any air bubbles trapped in the bottom of the jar. Top with the outer bok choy leaves, to create a seal on top of the kimchi, and pack down further. Cover the kimchi with its liquid—make sure nothing but parts of the top leaves are above the liquid. If air gets to the kimchi, it could spoil.
4. Seal the jars tightly and allow them to sit at cool room temperature (65 to 75 degrees is ideal) for three to five days, tasting every few days to see if the kimchi is ready. When it develops a sour, spicy taste and a texture similar to sauerkraut, remove the top bok choy leaf being used as a seal and store the jar in the fridge. Kimchi will last for up to 1 month after opening.
If you have a recipe you'd like to share with fellow runners, or any other food-related content you'd like to see, email ravenous@runnersworld.com.