Paleo Kim Chee

2014-04-11 13.46.40

Wahl’s protocol lunch: lamb liver, kidney, beet greens and mushrooms, paleo kim chee and crushed nori

Kimchee is probiotic fermented food which is exceptionally good for digestion and for avoiding constipation, but don’t overdo it unless you’re used to it–trust me on this one. Fermented vegetables are also a component of the Wahls Protocol which I am adopting to heal, hopefully, my remaining health issues.

2014-04-19 07.25.12

I had a severe flare up of quadriceps tendinitis while in Kirkwall, Orkney Islands

This is how I make paleo kimchee (preparation time 5 hours; ~1 hour labour):

  1. Peel one daikon radish. Cut into small cubes (~3/4 inch sides). Salt (more salt makes end product more salty).
  2. Separate and wash leaves of one Napa cabbage. Salt* leaves and let stand for 4 hours.
  3. Mince in small food processor fresh peeled ginger (ca. 1/4 or more if you like ginger), add to salted daikon cubes;
  4. Mince garlic (at least one full bulb peeled), add to diakon cubes
  5. Add one or two bunches of green/spring onions cut 1/4 inch pieces.
  6. Add fresh red chilis or dried red chili flakes–3-9 tablespoons, depending on tolerance and preference of spiciness.
  7. Rinse* salted Napa leaves and cut lengthwise into one inch pieces. Mix with salted daikon cubes.

Let sit 7-10 days in refrigerator or cold area (do not let freeze). A cupboard in England is usually sufficiently cold but the fermentation will smell very powerful and so an entry way or garage is to be preferred. A separate fridge is good because the fermentation gasses can leech into other foods, especially mild flavored foods like butter. Yuck. Traditionally, Koreans buried their kimchee in large pots. This protected it from freezing and from marauders.

*Salt breaks down the cell membranes of cabbage and begins the fermentation process. Rinsing the salt off the leaves decreases the saltiness of the end product. Saltiness is a question of taste–South Korean kimchee is saltier because it was traditionally needed as a preservative in the warmer Southern climate. My grandmother was from the North and thus rinsing salt is a part of the recipe. We also put kimchee in mondu, a Northern custom. She emigrated from Korean to Hawaii in 1905 at the age of three.

Commercial kimchee has added sugar and starch. Hence, this is a paleo kimchee recipe.

6 thoughts on “Paleo Kim Chee

  1. Hi Peter,
    I got all the ingredients for the kim chee. I will be doing it in a large glass jar then sticking it in my garage for a week where it’s cool but not freezing. I am wondering if you submerge the ingredients in salted water or not, or do you just thoroughly salt the veggies?

  2. Rose, thanks for your comments. The kim chee makes its own juice and I don’t cover it with brine. However, I do have a recipe that says to do it that way. But I make it the typical way that my grandmother made it with daikon instead of carrots (I think daikons may have been difficult to get in Hawaii where she grew up). Good luck.

    As for gold, it is currently demonetized (i.e., not accepted as currency), but remains the most stable form of money (i.e., the only money universally recognized). An odd and contradictory state of affairs. But monetary madness continues–but I don’t know for how much longer. I think gold at current prices is a good deal, and I am long physical metals, both gold and silver, and short US and Canadian dollar. Of course, the current market trends have really decimated my margin accounts and so I am not flexible enough to buy physical since I have to put cash my margin accounts. Thus, I am revising my investment strategies to deal with this experience.

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