Kimchi is like the heart and soul of Korean cooking. This traditional Korean side dish is made from TASTY salted and fermented vegetables and Korean flavours. Just like Remedy Kombucha, kimchi is alive and kickin’ with the goodness of organic acids! Try this delish I Quit Sugar-approved ferment today.
KOM-CHI Kombucha meets kimchi
Makes: 2 x 1 litre jars
Prep time: 2 hours 30 minutes
Cooking time: NA
- ½ head Napa or savoy cabbage,
- chopped into quarters
- 5 cloves Garlic
- 3cm ginger, fresh
- 6 spring onions
- 1 small brown onion
- 1 tbsp Tamari
- 1 tbsp fish sauce
- 1 tbsp sea salt
- 1/2 cup Remedy Kombucha
- Ginger Lemon
- 1 apple, sliced into matchsticks
- 1 carrots finely sliced into matchsticks
- (or just grated)
- ¼ to ½ cup Korean red chili flake*
- (or regular chilli flakes)
- 2 x 1 litre jars, or a few smaller 500ml jars.
Remove the bottom core from the cabbage, and slice into quarters.
Add cabbage to a large bowl and sprinkle over sea salt, start lifting up the leaves, and sprinkling the sea salt between the leaves, to ensure the salt is covering everything!
Place a plate over the cabbage and weigh down, with a book or any heavy object! This will help draw the water out of the cabbage.
Every 30 minutes, toss the cabbage, and place the plate and weight back on top to continue to draw moisture out. Continue to do this for 2 hours. Meanwhile, to prepare the chilli sauce, add the garlic, ginger, chilli flakes*, onion, tamari, fish sauce and kombucha to a food processor and blitz to combine.
Add the kimchi chilli paste into a large bowl and add in the carrot, spring onions and apple and toss to combine.
Rinse the cabbage leaves under a running tap to remove excess salt and shake dry. Roughly tear cabbage apart, add it to the bowl with the chilli paste. Use your hands to mix everything together and coat evenly in the chilli paste.
Shove the kimchi into clean jars and pack the mixture down as you go with your fingers or a spoon.
Place the jar/s into a cool spot away from direct sunlight, like the pantry. Allow kimchi to ferment for 7 days. A sign that your kimchi is fermenting is tiny bubbles on the surface.
Each day, you’ll need to ‘burp” the kimchi to remove excess pressure by opening up the lid, and then also push down the contents to ensure the kimchi is kept below the liquid.
After 7 days, move your kimchi to the fridge to store. It will last for 12 months.
NOTE: Add LESS chilli flakes if you don’t like much heat.
We’ve all been there. That awkward feeling when everyone else is all over something, and you have a-b-s-o-l-u-t-e-l-y no idea what they are on about... kombucha what? You wanna ask, but you know it’s too damn late.
We get it. Which is why we are here with the definitive guide to the question: what on earth IS kombucha?
Remedy Nutritionist, Jacqueline Alwill explains, in a nutshell, kombucha (often lovingly referred to as “booch”) is fermented tea.
The traditional method of making kombucha – which we follow at Remedy – involves a natural fermentation of sweet tea with a live culture. The live culture is known as a SCOBY, which stands for Symbiotic Culture of Bacteria and Yeast.
The result is a sparkling drink with sweet and sour flavours that contains the goodness of live cultures, tea polyphenols and organic acids. Better yet, it’s downright delicious! You can even brew your own booch at home – Remedy recipe here.
Now, before you go passing it off as a fad, you should know that it’s believed that kombucha originated in China around 2000 years ago. People around the world have been making and enjoying kombucha for thousands of years, particularly throughout Eastern Europe and Asia. Find out more about the history of kombucha here.
At Remedy, we make our kombucha according to the same ancient traditions as the origins of kombucha. Long-aged brewed and FULL of the good stuff. In fact, Remedy started out on our founders’ Sarah and Emmet Condon’s kitchen bench, and we are still brewing with the same live culture they first started out with!
Do Remedy drinks contain alcohol?
All Remedy drinks are non-alcoholic.
Like many fermented foods and drinks, a trace amount of alcohol can be produced during the natural fermentation process but rest easy because Remedy thoroughly tests each and every batch to ensure their drinks meet the national standards for non-alcoholic drinks (below 0.5%).
There’s no need to be concerned as the trace levels of alcohol are so low, the alcohol doesn’t accumulate in the bloodstream.