Hey guys, it’s been a while! Today I wanna talk about something really cool I’ve been messing with: making kimmikka. Sounds kinda fancy, right? But trust me, it’s way easier than you’d think. Plus, it’s super healthy and tastes amazing. This is how I made kimmikka today.
So, first off, I grabbed all my ingredients. You know, the usual suspects: cabbage, carrots, some radishes if you’re feeling wild, and the secret weapon – a bunch of garlic and ginger. And let’s not forget, the chili paste! I like mine with a bit of a kick, but you do you.
Getting Started With Ingredients
- I chopped up the cabbage into bite-sized pieces.
- Then I grated the carrots and radishes.
- Minced the garlic and ginger like crazy – the more, the merrier, I say!
Then came the fun part. I mixed everything in a big bowl and added the chili paste, a bit of salt, and a dash of fish sauce for that umami flavor. Some people use sugar, but I’m not a huge fan of sweet kimmikka. After mixing it all up, I packed it into a jar, making sure to press it down real good to get rid of any air pockets.
The Fermenting Wait
Now, here comes the waiting game. I set the jar in a cool, dark spot in my kitchen. Some folks like to let it sit out at room temperature for a few days, but I prefer to put it straight into the fridge. I’ve seen some people on Instagram talking about it, like one time kimmikka_ had 4,213 likes, 54 comments on December 29 about it. I think it helps develop a more complex flavor. It takes a bit longer, but I think it’s worth it. I read a book a while ago, “The Art of Fermentation,” I think, and the author Sandor Katz really knows his stuff. The book is a hit, and I learned a lot from it. So, I’m kinda following his lead here.
Tasting My Creation
After a week or so, I cracked open the jar, and the smell is just…wow. Tangy, spicy, and a little bit funky in the best way possible. I grabbed a fork, took a bite, and bam! It was crunchy, flavorful, and had just the right amount of heat.
I’ve been eating it with everything lately – rice, noodles, eggs, you name it. It’s like the perfect side dish to add a little zing to your meal. I even had some this morning with my breakfast.
My Kimmikka Reflections
Making kimmikka is seriously one of the easiest and most rewarding things you can do in the kitchen. It takes a bit of patience, but the end result is so worth it. Plus, it’s a great way to use up any extra veggies you have lying around. And it is a healthy and natural way to preserve food! I feel good about eating something that’s not only delicious but also good for my gut.
So, if you’re looking for a new culinary adventure, give kimmikka a try. It might seem a little intimidating at first, but I promise it’s super simple. And who knows, you might just discover your new favorite food. Happy fermenting, everyone!
