Radish kimchi with kale & brussels sprouts

Radish kimchi with kale & brussels sprouts

By
From
The Yoga Kitchen
Makes
900g
Photographer
Lisa Cohen

Kimchi is made by fermenting cabbage with flavourings, a process called lacto-fermentation, in which a salty brine is created to kill all bad bacteria. In turn, Lactobacillus plantarum probiotic cells are produced in the final stages of fermentation in both kimchi and sauerkraut.

Kimchi keeps well in the refrigerator. I like to use it as a salad dressing by processing it with an oil of your choice or serve it with simple wok-fried vegetables. However, if you are a real kimchi fiend, grab yourself a spoon and eat it straight from the jar!

Ingredients

Quantity Ingredient
500g brussels sprouts, trimmed
200g kale, stalks removed and the leaves roughly torn into pieces
2 teaspoons sea salt
2 tablespoons grated fresh ginger
1 apple, cored and peeled
2-3 garlic cloves, finely chopped
2 tablespoons dried red chilli flakes
2 tablespoons tamari soy sauce
100ml mushroom stock
4 spring onions, thinly sliced
1 apple, cored and thinly sliced
10 radishes, washed and sliced
1 tablespoon sesame seeds

Method

  1. Cut each Brussels sprout in half, then place the sprouts and kale into a large mixing bowl. Sprinkle with the salt and toss to combine.
  2. Place the ginger, apple, garlic, chilli flakes and tamari into a food processor and process until the contents become a thick paste. Stop and scrape down the sides of the food processor and then add the mushroom stock and blend.
  3. Add this liquid to the sprout and kale mixture, then use your hands to thoroughly massage the paste into the vegetables. The vegetables should begin to soften and wilt as their liquid is released. Add the spring onions, apple slices, radish slices and sesame seeds and stir to combine.
  4. Pack the now completely combined mixture into a large clean jar, or sealable plastic box, pressing down as you go to eliminate any air. There should be enough liquid to cover the vegetables completely. Place a weight on the vegetables to keep them submerged under the brine. Leave about 2.5cm space between the kimchi and the top of the container.
  5. Cover the container loosely so air can still escape and place on a plate; it may bubble over while fermenting. Leave at room temperature, ideally between 65–72°C,for 3–5 days. After 3 days, taste the kimchi and press the leaves back down into the brine. If you like the flavour, refrigerate. Otherwise, allow the kimchi to ferment for another couple of days until it reaches the desired tang and kick. Seal and store in the refrigerator for up to 6 months.
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