http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Tue, 21 May 2013 16:20:34 +0000 http://www.maangchi.com/talk/topic/super-probiotic-kimchee#post-5389 Wed, 27 Jul 2011 13:30:41 +0000 haeleigh 5389@http://www.maangchi.com/talk/ <p>This kimchee is higher in probiotics than regular kimchee. I used Savoy cabbages due to higher nutritional ranking for my dietetic profile according to the blood type/genotype diet (www.dadamo.com).</p> <p>1 head of Savoy Cabbage<br /> 1/4 cup Sea Salt<br /> 1 head of garlic<br /> 1 small vidalia (sweet onion)<br /> 1/4 cup pepper powder<br /> 1/4 cup sweet apple cider (can be found at farmer's market; I used unpasteurized, organic cider)<br /> 1/4 cup of brown rice starter flour</p> <p>How to make brown rice starter flour (should be done about 1-2 days in advance; you can use this starter flour to make sourdough, pancakes, etc.):<br /> mix 1 cup of brown rice and 1 cup of kefir whey (you can use plain kefir if you cannot get the whey) and let it at room temperature.<br /> Storing this in a mason jar with a coffee filter "lid" (use a rubberband to hold the lid in place) is the best;<br /> The mixture NEEDS to BREATHE!<br /> "feed" the mixture by adding 2-3 tablespoons of brown rice flour ever 8 hours<br /> The mixture should start bubbling.</p> <p>Once the mixture starts bubbling, it is ready for use. You can continue to age (ferment) the mixture after you have used a portion for the kimchee. The mixture will continue to grow. If you do not want the mixture to grow, keep the mixture in the refrigerator.</p> <p>Prepare the Cabbage:<br /> Cut, wash, and salt cabbage according to Maangchi's directions</p> <p>Prepare the kimchee sauce:<br /> Take the brown rice starter, sweet apple cider, onion, garlic, and pepper powder and blend in the food processor; puree or liquify the entire mixture. Make sure the garlic and onion are pretty much liquid.</p> <p>Mix the "sauce" into the cabbage and put into a kimchee jar. Although the kimchee can be eaten fresh, the flavors become more complex as it ages. Also, the probiotic content increases with the fermentation process.</p> <p>You can use the leftover starter flour (brown rice and kefir mixture) to make kimchee pancakes. Be sure to add about 1-2 cups of flour and a bit of water and MIX thoroughly.</p> <p>**Cool starter flour fact: Since this is a kefir based sourdough flour starter recipe, know that it is a "living" mixture. Also, the characteristics of the lactobacillus bacteria depends on the local air quality. San Francisco's famous sourdough has its own bacterial name: lactobacillus sanfrancisco. Your flour starter will take on the name of your city!** </p>