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kimchi, kombucha
& more
yields 2 quarts
SUPER SIMPLE SAUERKRAUT
Cabbage is the easiest vegetable to ferment and is almost foolproof. Once you get the hang
of making sauerkraut, you may never use the same ingredients twice. The flavor and vivid
color of red cabbage may be preferable, but sometimes you can only obtain green cabbage.
That’s fine, too—use whatever seasonal root vegetables you can get your hands on. Be
creative; they will all taste wonderful. While making sauerkraut, you can also make pickle
slices. Just slice a cucumber into ¼-inch slices and add to the jar. (Make sure there’s no wax
on the cucumber.) To get the full potency and benefits of the sauerkraut, ferment for 3
months before consuming.
1 head green or red cabbage, 1. In a large bowl, toss the sliced cabbage, radishes, and car-
thinly sliced rot.
3 radishes, sliced (optional) 2. Place the vegetables into a very clean 2-quart glass jar (or,
1 carrot, shredded better yet, a jar especially designed for fermenting foods).
2 tablespoon sea salt Press down firmly.
1 quart filtered water 3. Prepare the brine by combining the sea salt with the wa-
3–4 whole cabbage leaves, as needed ter. Let stand until the salt is dissolved, stirring occasional-
ly. Pour the brine over the vegetables, and add more water
if needed to just cover the vegetables.
4. Top with the whole cabbage leaves, pressing down firmly
once again, to keep the kraut submerged in the brine.
Cover with a tight-fitting lid.
5. Leave on the counter at room temperature for 10 days. The
cabbage will settle, and it will foam and bubble as a result of
the fermentation process. (If your house is cold, it will take
longer to ferment; if it’s colder than 55˚ F, it may never fer-
ment.)
6. To achieve its full potency, ferment for 3 months before
consuming. Leave on the counter for 10–12 weeks or store
in the refrigerator for up to 6 months; the sauerkraut will
continue to ferment slowly.
VARIATION Remove 2 cups of the sauerkraut
from the brine and combine with ½ cup Homemade
Mayonnaise (p. 176) for a high-enzyme coleslaw.
186 HEALTHY EVER AFTER Fruit Kvass Beet Kvass (Borscht) Non-dairy Farmer Cheese Rejuvelac Medicinal Ferments Jalapeno Pepper Rings Kombucha Sour Pickles Apple Kraut Curried Cauliflower Kraut Kimchi (Hot ’n’ Spicy Sauerkraut) Super Simple Sauerkraut Dairy-Free Yogurt 197
yields 2 quarts
KIMCHI (HOT ’N’ SPICY SAUERKRAUT)
Kimchi is a very spicy, cultured vegetable dish, so watch out! This
flavorful dish originated in Korea; there are hundreds of varieties
depending on the combination of vegetables used. The wealth
of antioxidants in kimchi produces healing effects for medical
conditions such as diabetes, obesity, atopic dermatitis, and gastric
ulcers. Flavonoid- and probiotic-rich kimchi also helps maintain
healthy levels of cholesterol and strengthens the immune system.
1 head green cabbage, shredded
1 carrot, shredded
4 red bell peppers, finely chopped
9 scallions, sliced
1 hot pepper or ½ teaspoon cayenne pepper
2 teaspoons chopped ginger
2 cloves garlic
1 teaspoon sea salt
2/3 cup water
3–4 outer cabbage leaves, as needed
1. In a large bowl, combine the shredded cabbage, carrot, red peppers, and scallions.
2. In a food processor or blender, blend the hot pepper or cayenne, ginger, garlic, and salt with the water. Add the
mixture to the vegetables and mix well.
3. Place the vegetables in a very clean 2-quart ceramic or glass container. Press down firmly with a wooden spoon.
4. Top with the whole cabbage leaves to fill the jar to the top, pressing down once again. Cover with a tight-fitting lid.
5. Leave on the counter at room temperature for 10 days. The cabbage will foam and bubble as a result of the fermen-
tation process.
6. Discard the cabbage leaves. Store the kimchi in the refrigerator and serve cold. Kimchi will stay fresh for 6 months.
197 196 194 193 192 190 189 189 188 187 186 185 yields 1 gallon 187 190 HEALTHY EVER AFTER 4. Once the kombucha is ready, it can undergo a secondary f
days. Your drink will now be carbonated.
For vanilla, add from several drops to ¼ teaspoon. Cover the jar tightly and ferment for another 5–7
cha. If using ginger, peel a 3-inch piece and chop or grate; be sure to catch any juices that collect.
pieces, except citrus or pineapple. If you are using fruit, add 1 cup of fruit for every quart of kombu-
flavoring. Use fresh or frozen berries, fresh ginger, vanilla extract, or any fruits cut into bite-size
should be stored in the refrigerator and will remain fresh for several months.
for 10–14 days.
not next to other fermenting products. (Fermented foods do not like to share bacteria.) Let stand
made with a tight weave, and tighten with a rubber band. Place in a warm corner of your kitchen,
solved. Turn off the heat and let the tea cool completely.