Kickin Kimchi

Its been a rainy week at Three Goats Farm. That means I have been hanging out in the kitchen....making kombucha, kefir, cheese, saur kraut and kimchi (Texas Style). It has become one of my favorite flavors with the extra kick of serrano's added to the blend of cabbages, carrots, ginger and garlic. So, I had a request to share my recipe. Please feel free to share comments and questions below, if you need guidance for your ferments---Just let me know. I would be happy to help.

Three Goats Farm Kickin Kimchi 

For this recipe, I am using a  half gallon size  lidded jar

1 head of Napa Cabbage (roughly chopped)

1 head of Green Cabbage (roughly chopped)

2 cups of  grated Carrot or julienned

4 tbsp chopped Ginger and a 1 inch cube

2 Serrano peppers (sliced)

4 large cloves of Garlic (3 sliced and 1 whole)

6 cups of filtered water

6 tbsp of Sea Salt

2 tbsp of dried Red Chile Peppers

Place the chopped cabbage, julienned carrot's, sliced serrano peppers and chopped ginger into a large glass bowl and toss to blend. In a blender combine salt, water, ginger cube, 1 garlic clove, and dried red chile pepper and blend to create your brine. Now pour the brine over the kimchi, and coat well by tossing and then "pressing" (by hand) the vegetable mixture. Continue to break it down a bit and release water from the plants cell walls (5 minutes at least). Cover loosely and allow vegetables to soak in brine for 1-2 hours. Then transfer to your jar as you pack and press the mixture tightly into the jar. The mixture should be an inch below the threads on the jar neck and completely submerged under brine. Place a whole cabbage leaf over the top of mixture (tucking down onto the inside of jar) and fill to to the rim with any remaining brine. Place jar onto a plate or bowl to catch overflow. Place the lid on loosely and store in a quiet, cool, dark area for 7-10 days (*Longer if you want it to have more KICK)

I will be sharing my favorite sauerkraut recipe next week, with a video of "Dishing with the Diva". Make it a GREAT one ya'll. ~ Off to feed the Goats!