“Kimchi – Love it or loathe it, once you have eaten it, you will never forget it.” – David Chazan, BBC News
What an odd growing season we’ve had this past summer! While most crops suffered from summer’s snub – drenched in cold, pouring rain; deprived from the usual sweltering heat – the radish are shining stars, measuring 3-5 inches in length, and a girth to match! This is the year to make radish kimchi, one of the many variations of kimchi. described to me as a “Must Do!” by friends who claim it is their all-time favorite kimchi. (See Pickl-It FAQ,Kimchi)
Not All Kimchi is Red!
I’ve not been a kimchi-fan because of the cayenne pepper used for coloring and “heat”, the very thing that has, truthfully, put me in the “loathing” camp.
Staring at my pile of luscious radish, I decided to lacto-ferment it without the red pepper, and using a 2% salt brine – (See FAQ, Brine Article). After the Pickl-It was loaded with my beautiful radish discs, I THEN did my research, curious if anyone else had created a similar concoction….
Vanity, vanity says the Bible.
I discovered I was many centuries late with my radish kimchi technique which left out the pepper! I had made “White Kimchi”, a dish well-loved by Koreans!
“Kimchi made with hot peppers is a leading diet food. The capsaicin in hot peppers dissolves fat, and thus eating kimchi helps lose weight. But a recent study shows that white kimchi, which does not contain hot pepper, also prevents obesity. Conducted by a research team at Pusan National University, it shows that the garlic and ginger in white kimchi also produce fat-dissolving effects that are as strong as those generated by capsaicin.
“Pickled radish kimchi and sliced white radish kimchi promote digestion thanks to diastase, a digestive enzyme that is plentiful in radish,” says Park Chae-rin, a research director with Pulmuone’s Kimchi Field Museum. “Watery plain kimchi made of radish is very good at promoting digestion.” Flu-Trackers
There are numerous recipes for “white kimchi”, also named, “Dongchimi” or “Mool Kimchi”, all described as a “classic favorite of northern Korean”, “appreciated for its cooling effects in summer”, and its “heat-generating ability during harsh, cold winters”. Disc, diced or thread-cuts – all types of cuts are perfectly acceptable and traditional.
““Korean Food at About.com”:http://koreanfood.about.com/od/sidedishesbanchan/r/Dongchimi.htm
|by Kathleen in Research | Permalink|
Did you know...
Pasteur referred to lactic-acid fermentation as “respiration without oxygen”.
—Pasteur Definition of Fermentation
Thanks for the clear instructions, Kathleen! I mustered the discipline to let the fermentation work undisturbed, leaving it alone! I’m not used to that! Used to skimming off mold! I’m amazed how good my first attempt with it – khimchee – has come out. You made it so easy.
—Jamie - Massachusettes