Fermented foods are all the rage, and for good reason! Our ancestors fermented foods to preserve the bounty when refrigeration didn't exist. This process made the foods easier to digest and made the nutrients more bio-available. Historically, traditional cultures suffered far less disease than modern man. I believe eating a nourishing, traditional diet is important and beneficial to our health and that is why I aim to eat a fermented food at least once a day, ideally with each meal.
Kimchi has always been a favorite of mine. It's spicy kick pairs well with scrambled eggs, on top of burgers or as a snack all on its own. Way back, when Farm Husband and I called Hawaii our home, kimchi was a staple in our diet. I remember the first time I was introduced to it. I thought it smelled funny, like someone had stuffed a dead fish in the jar of sauerkraut . I was so naive about food then!
Lucky for me, I am an adventurous eater so it wasn't long before I was digging it! If I only knew how simple it was to make! There are many different variations of kimchi. This is sort of a legacy food, with each Korean grandma having her own twist! I haven't found one that I didn't like. Some are super spicy, some with an extra zing of ginger. I like my kimchi to have that ginger punch with added garlic and chili flakes to give it a kick that even my kids can tolerate. Daikon radish adds its own spicy flavor to the fermented napa cabbage and carrots. A little fish sauce, salt and green onions complete my version of kimchi.
I searched high and low to find a fish sauce that didn't contain questionable ingredients. I have been very pleased with the Red Boat brand. The ingredients list :Anchovy and salt! I didn't realize how much junk a company could cram into fish sauce until I started to look. Grab this bottle and save yourself from highly processed crap!
Francesca, wife and mother of three, eagerly shares day-to-day life on her ten acre farm in northern Colorado.