The basis of our daily diet should be natural, local and above all quality ingredients. Even so, our body deserves a special dose of nutrients from superfoods. This wonderfully green and bright kimchi is based on this idea. A pile of vegetables with a little spirulina will give you a great boost with its mineral and phytonutrient content. Thanks to fermentation, it also contains a lot of probiotics, which also benefit digestion.
- ½ small napa cabbage
- 150 g white radish or kohlrabi
- 50 g cauliflower
- 20 g ginger
- 20 g garlic
- 1 tablespoon spirulina
- Himalayan salt
Cut the cabbage into 2 cm strips, cut the radish into thin slices using a mandoline, crumble the cauliflower into florets and the horseradish into thin strips. Grate the ginger and garlic or cut them into thin slices. We add 2% salt from the given amount of vegetables. We let the salt stand for at least half an hour. Thanks to the salt, a lot of juice is released, which makes the vegetables tender. It will then be better to stuff it into a glass.
In the meantime, wash the sealable glass and rinse it with hot water. Then stuff the vegetables thoroughly into the glass and pour over the juice. It is important that the vegetables are completely covered. If not enough fluid has been released, give it more time or add more saline. We will use a larger stone disinfected by boiling to load the vegetables
Cover with a lid and leave to ferment for 24 hours at room temperature. Then move it to the fridge and let it ferment for another few days. After three days, everything should be done. But the kimchi will continue to ferment and change its flavor. The colder it is stored, the slower fermentation will take place.
Kimchi tastes great with cooked foods, on bread, in sushi or rice rolls.
Enjoy your meal!