I love, just love love my homemade Kimchi!

Every year, just like the fashion world, the food world promotes a new ingredient or style of cooking as the lasted culinary fad. Last year was kale this, kale that, the year before quinoa was all the rage. Ladies and gentlemen, 2014 is the year of the fermented food! People (mostly people on Pinterest) claim that fermented foods have huge benefits for digestion, your heart, can make you super wonderful, blah, blah, blah…it tastes funky and I’ve always loved it.

Instead of canning huge amounts of food not knowing where to store it all I make smaller one or two container portions which I keep in my refrigerator for a few weeks at a time. So far I’ve made: cabbage Kimichi (twice), hot peppers,  sauerkraut, cucumber Kimchi, pickled okra and green tomatoes.


Wash Napa cabbage, cut into bite sized pieces, sprinkle with salt and set aside for 30 minutes to an hour. Blend chilies, garlic, onion, ginger, anchovies, fish sauce, sugar, vinegar and Sriracha sauce. Get creative with your Kimchi and add anything you seem fit, there are thousands of variations in Korea. Mix your sauce with the cabbage then transfer to a sealable container, pressing the cabbage down as much as you can. Let sit in your refrigerator or a cool place for minimum 24 hours.




Great as a side dish with your meals or enjoy as a quick (low calorie) satisfying snack.