I remember eating kimchi at some Chinese food restaurants in Delhi. At that time the excitement of “catching” a piece of spicy cabbage with my chopsticks was all I was interested in! As I got older, travelled , got curious about food, ate varied cuisines, my palate developed and I started paying attention to what I was eating, ingredients,flavours.
Kimchi came off and on in my meals, but it was always store-bought. Nothing wrong with that, till I discovered how easy it is to make it at home. For that I have to thank Christine at Yommme. Her fabulous posts on instagram really fascinated me and I just had to make some. I’m very glad I did. We are unequivocally in love with this piquant dish!
Fermented foods are all over the food map these days and for a good reason. They are full of probiotics ( good gut bacteria) that boost your immune system, aid digestive health and promote over all wellness. In India, fermented foods have been an integral part of our daily diet- a bowl or two of homemade yogurt, kanji in winters and chaas in summers, idlis, dosas, dhokla are all made with fermented batters, seasonal pickles and many more I’m sure.
Kimchi is a traditional fermented Korean side dish made with typically napa cabbage, radish and cucumbers, flavoured with garlic, ginger, Korean red pepper powder ( gochugaru). It’s really easy to put together and is fantastic to jazz up any type of food – rice, eggs, meat, tofu, noodles, bread..the choices are unlimited.
I made a few changes to the original recipe, which you can find here. I worked with what I had on hand; regular cabbage instead of napa, Kashmiri degi mirch instead of gochugaru, red radish instead of daikon. After a day wait, we got a punchy, feisty, spicy, very addictive Kimchi which we are all enjoying tremendously.
So if you’re looking to kick up your meals with something fiery, yet full of healthy goodness, do give this a try – you won’t be sorry, I promise!