Indian kimchi is a must try. Due to its healthy components and taste, this recipe is good for your tummy and palate.
Kimchi takes the top spot as the best probiotic food around. Adding this to your daily meal brings many benefits necessary for ultimate gut health. Probiotics, also known as live good bacteria provides aide to our digestive system on controlling the growth of the bad ones. Bacteria outnumber our cells with a ratio of 10:1. So you better make sure that most of them are good to avoid different kinds of health problems.
Korean kimchi tastes great and a lot of people love this Asian delicacy. Apart from this, Indians too, have their own version of a healthy kimchi. This recipe will walk you through the steps on making an Indian kimchi.
Ingredients:
2 large chilis, chopped finely or 3 teaspoons of chili flakes
2 teaspoons mustard seeds
1 tablespoon salt or 2 tablespoons of Himalayan pink salt with 1/4 cup homemade whey
2 teaspoons fenugreek seeds
5-7 cm knob of peeled turmeric
1 peeled daikon
1 kilogram peeled carrots
Steps:
Prepare a huge ceramic bowl or any container for mixing the ingredients. Grate the carrots, daikon and turmeric and place them in the bowl. Add the rest of the ingredients and mix thoroughly. Leave the mixed ingredients for 20 minutes while the salt extract its juices. If it doesn’t look juicy, use a pestle to grind the veggies.
Transfer the mixture into a large jar with a lid. Using the pestle, push the veggies down so that the juices will rise above. Keep the veggies submerged by putting a weigh on top. Cover loosely with the lid and set it aside in room temperature for 3-5 days. It could take one to two weeks if you did not use whey. After that period of time, seal the container tightly and refrigerate.
Consume the kimchi within 3 months. This recipe makes 4-6 servings.
