Namaste,
Today’s recipe is Kim-Chi, a staple of Korean Cuisine.
Kim-Chi is a fermented Napa cabbage salad, high in natural probiotics similar to homemade sauerkraut.
It is very simple to make and in it’s fresh form is actually called Geotjeori (My very good friend Kevin from Jong’s Produce explained this to me).
It becomes Kim-Chi after a couple of days of fermentation.
I usually call it Kim-Chi regardless, because everyone knows this name.
I first learned about Kim-Chi because of Tae Kwon Do, A Korean Martial Art.
Ma started Tae Kwon Do in the end of 1979, and soon after asked me if I wanted to try it.
I said yes, and thus began a great journey, an amazing gift from my Guru.
A gift of discipline, both physical and spiritual.
True martial arts is never used to hurt, only to better your self and help others.
You see Ma shares everything with everyone.
Soon the whole Ashram was learning Tae Kwon Do.
We had the honor to be taught by a special man, and excellent teacher, Master Cho, an 8th degree Black Belt
I have so much gratitude for him.
Ma always said you have one Guru, but many teachers.
Ma received Her Black belt and so did many of Her chelas.
For many years myself and Swami Durga Das (my spiritual brother), continued to train and teach, we received 5th degree black belts.
I can only say “thank you Ma”, for such a rich life at your feet.
With so many gifts that continue to this very moment.
This is called Grace, Grace at the Feet of my Ma.
Here is our recipe…
Enjoy !!!
Love Swami Rudra Das
Ingredients & Utensils:
- 1 head Og. Napa Cabbage
- 1 – 2 Tbls. Og. Paprika
- Og. Hot Pepper Flakes
- 1/2 bunch Og. Green Onions
- Sea Salt
- 2 – 3 Tbls. Raw Og. Sesame Seeds
- Fresh Og. Garlic – optional
- Fresh Og. Ginger – optional
Directions:
Cut the base of the cabbage off and wash the leaves.
Cut in to bite size strips or chunks and place in large mixing bowl.
I purposely did not put an amount for salt, because this will change depending on the size and amount of cabbage.
Sprinkle the cabbage lightly with some salt. Toss the cabbage and taste.
Add in small amounts until you are happy with the saltiness.
Water will be released from the cabbage this is normal and good.
Add the paprika, toss well.
If it needs more red color add some more paprika.
Add some hot pepper flakes, this will be the heat for the Kim-Chi, do to your own taste.
Wash and finely chop the green onion, add to the cabbage.
If you want some extra flavor you can add fresh garlic and/or fresh ginger finely chopped
Lightly toast the raw sesame seeds in a dry skillet on a low to medium heat.
Watch carefully because they burn easily.
Add to the cabbage. Mix everything well
You can serve now, like I usually do :), (Geotjeori) or
Put in a glass jar with loose covered lid, open a crack to let air in.
Let sit for 2 days for a mildly fermented Kim-Chi or keep it going for a more sour one.
The most important thing is to keep the cabbage pushed below the liquid, so it does not mold.
Enjoy !!!
Love Swami Rudra Das