"Adventures in fermentation part 2: Kimchi (in coconut wrapper dumplings). -
First homemade kimchi and success on second attempt at coconut wrappers! Fermented vegetables like kimchi and sauerkraut are a great way to add live cultures and probiotics to your diet naturally for intestinal health. It is as simple as applying salt liberally to the vegetable, letting its natural liquids to seep out, then submerging the vegetable in its own juices for weeks. No added cultures required. Under optimal salt concentrations and temperature, the lactic acid bacteria present in the raw vegetables convert the natural sugars in the vegetables into lactic acid, which preserves the vegetables.
I used 1 teaspoon salt to 3 cups julienned cabbage, carrot and red pepper, and a seasoning paste of pepper, garlic, ginger, scallions and chili flakes.
The antimicrobial ingredients in the seasoning paste help speed up the ferment, perhaps by inhibiting the growth of undesirable bacteria. Morsels of heaven."
First homemade kimchi and success on second attempt at coconut wrappers! Fermented vegetables like kimchi and sauerkraut are a great way to add live cultures and probiotics to your diet naturally for intestinal health. It is as simple as applying salt liberally to the vegetable, letting its natural liquids to seep out, then submerging the vegetable in its own juices for weeks. No added cultures required. Under optimal salt concentrations and temperature, the lactic acid bacteria present in the raw vegetables convert the natural sugars in the vegetables into lactic acid, which preserves the vegetables.
I used 1 teaspoon salt to 3 cups julienned cabbage, carrot and red pepper, and a seasoning paste of pepper, garlic, ginger, scallions and chili flakes.
The antimicrobial ingredients in the seasoning paste help speed up the ferment, perhaps by inhibiting the growth of undesirable bacteria. Morsels of heaven."