Immunity Kimchi with Rosehip
We love Kimchi and have super charged it with some wild rose hip and fresh turmeric. Rosehips are packed with vitamin C & A, antioxidants, iron and fibre and are easy to forage in autumn. This kimchi is both probiotic and prebiotic as well as packed with nutrition. Goes great with any savoury meal and gives it a pop of chilli, acid and savoury hit! When handling rosehips, be mindful of the seeds—they have tiny hairs that can irritate your digestive system if you eat too many.
Takes 7 days 35 minutes
Serves 12
Ingredients
- - 1.5 kg 12-15 cups mixed vegetables:
- - Napa cabbage Chinese cabbage
- - Carrots
- - Radish
- - Scallions
- - 100g approx 1.5 cups rosehips
- - 30g approx. 2 tbsp salt (approximately 2% of the weight of the vegetables)
Sauce Ingredients:
- - 12g ginger 1 thumb-sized piece
- - 5 cloves garlic
- - 6g 1 tbsp grated fresh turmeric or 1 tsp of powdered turmeric
- - 4 tbsp tamari soy sauce
- - 2 tbsp maple syrup
- - 1/2 tsp kelp powder or seaweed powder
- - 8 tbsp gochugaru Korean chilli powder
Rice Porridge Ingredients:
- -500ml 2 cups water
- - 3 tbsp rice flour
Instructions
Prepare the vegetables:
- Cut the Napa cabbage lengthwise into quarters. Remove the core and outer leaves and chop them into bite-sized pieces or leave them long if preferred. Julienne 1.5 kg of radish and carrots into thin matchsticks. If you have the stalks of the radish, finely chop these. Remove any stalk from the rose hips. Cut the scallions into 1-inch pieces. Add to a large bowl and mix with the salt. To remove the rosehip seeds: - Slice the Rosehips: First, cut each rosehip in half with a sharp knife. This exposes the seeds and makes them easier to reach.- Scoop or Scrape: Use a small spoon or knife tip to scoop or scrape out the seeds. You can wear gloves if the fine hairs bother your skin.- Rinse Well: After removing the seeds, rinse the rosehip halves thoroughly to wash away any remaining hairs.
Prepare rice porridge:
- In a saucepan, combine 500ml of water with 3 tbsp of rice flour. Bring to a boil, stirring regularly, and simmer for 5 minutes until thickened. Remove from heat and let it cool completely.
Make the kimchi paste:
- Peel and finely grate 12g of ginger and the 6g of fresh turmeric and 5 cloves of garlic. In a large mixing bowl, combine the minced garlic, grated ginger, turmeric, 8 tbsp of gochugaru, 4 tbsp of tamari, 2 tbsp of maple syrup, and 1/2 tsp of seaweed powder (if using). Mix well to form a thick paste. Add this to the cooled rice porridge to form the sauce. Taste and adjust the spice level by adding more gochugaru if desired.
Combine ingredients:
- Add the prepared salted vegetables to the kimchi paste. Massage the paste into the vegetables until they are evenly coated.
Pack and label in jars:
- Pack the kimchi tightly into clean glass jars, pressing down firmly to remove any air pockets. Ensure the vegetables are submerged under the sauce as this is anaerobic fermentation. Leave about 1 inch of space at the top of each jar. Label each jar with the date.
Fermentation:
- Seal the jars tightly and let them ferment at room temperature for 1 to 5 days, depending on your desired level of fermentation. Check the kimchi daily and press it down with a clean spoon to keep the vegetables submerged in their juices. The longer you ferment it the more acidic it will become. Also the warmer the room temperature the quicker it will become acidic too.
Refrigerate:
- Once the kimchi reaches your preferred level of fermentation, put in the fridge to halt fermentation. Your kimchi will last for many months in the fridge.