#KimchiQueen Series #1: Indian Kimchi

 

A container of spicy, spiced, yummy fermented goodness

 

 

 #KimchiQueen Series #1: Indian Kimchi

 

2 heads Cabbage, thick shredded

bell peppers (red, green, yellow, orange) sliced

15+ green chilis, chopped

2 carrots shredded

4 stalks curry leaves, de stemmed

4 T kosher salt

 

 

This was about 3-4 CUPS of juice after squeezing it all out after salting

 

 In a large bowl, mix everything above together. Let sit 1 hour.

Then pour off the juice, and squeeze as much out as possible

1/2 T mustard seeds

1/2 T Cumin Seeds
1 t asafetida
handful dry methi leaves 

Toast the 3 things above in a pan for 3 mins, pour into a vitamix, with everything below and process till smooth

2 thumb sized pieces of turmeric fresh,
1 large onion
10 cloves garlic
2 thumb sized pieces ginger
1/4 cup sugar (to feed the fermentation)

 

 

Glove up your hands and pour this over the vegetables in the bowl, and mix thoroughly. 

Place the mixture in a large plastic container and let sit on the counter for 1 day, to ferment, then transfer to the fridge and eat.

To see if it has fermented, tap the side of the plastic container, if bubbles rise thru the brine from the bottom to the top, it has fermented...