“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...
Lactic acid was first isolated in 1780 by a Swedish chemist, Carl Wilhelm Scheele.
—Lactic Acid's Discovery
Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
—Janice S. - Indiana