Fermented Food Made Easy
Fermentation is a magical process where friendly bacteria, yeast, or fungi go to work on the sugars in food. This creates byproducts such as organic acids and gases, which not only enhance the flavor but also extend the food's shelf life. Fermentation also infuses the food with beneficial probiotics and digestive enzymes, transforming it into a health-boosting powerhouse.
This simple Overnight Kimchi recipe was created by my daughter. It's great alone as a snack, as a side dish or add some protein to make it a complete meal. So grab your apron, and let's turn ordinary ingredients into extraordinary, gut-loving delights! Get ready to roll up those sleeves and get fermenting in your own kitchen!
There is an estimated 5,000 varieties of fermented foods and beverages consumed globally.
Easy Overnight Kimchi
4 mini cucumbers
4 Tbs. Kosher Salt
2 tsp. Kosher Salt (or flaky sea salt)
4 cloves of garlic, finely chopped
4 Tbs. of rice wine vinegar
1 Tbs. of gochujang
4 tsp. Monk fruit sweetener (or sweetener of choice)
1 tsp. Fish sauce
1 tsp. Sesame oil
Slice the cucumbers into slices and place in a medium mixing bowl
Add 4 Tbs of kosher salt to the bowl (more if needed) and mix well. Set aside for 30 minutes to draw the moisture out of the cucumbers.
In another bowl mix the remaining 2 tsp. of salt, garlic, vinegar, gochujang, sweetener, fish sauce and sesame oil. Wisk well.
Rinse cucumbers well, by placing into a colander and rinsing with cold water.
Remove from colander and place into the bowl with the kimchi vinegar mixture. Coat cucumbers evenly in the brine.
Add cucumbers into a mason jar, or other storage container along with all the liquid that may remain.
Leave in the fridge for at least 12 hours shaking the jar periodically.
This will keep for about a week in the refrigerator.
Feel free to add in other vegetables like scallions, carrots or cabbage to create a unique kimchi dish.
Chef’s tip: prepare cauliflower rice and add some kimchi as a unique side dish with a japanese flair.