@gardenofeden Kimchi!

Healthy food is one of our specialties at the @gardenofeden.

Kimchi is just one of the fermented foods we create
that adds high-vibe nutrition to our epic everyday feasts.

Kimchi is often made with Napa Cabbage,
though this day we made our kimchi with a base of
shredded regular head cabbage because that's what we had on hand.

We soaked the cabbage for several hours in a salty brine
to break down the fibers a bit and get it ready for a
clean and healthy fermentation process.

After soaking, draining and rinsing the cabbage,
we added julienned carrots and chopped cauliflower and broccoli,
as well as a several handsful of green onions and chives from our garden.

We sliced up some red onion to add to the mix too.

Our huge bowl of vegetables took on a rainbow of colors and nutrients
for a batch big enough for our entire community for potentially weeks.

We added onion, garlic, ginger, chili pepper sauce, and cayenne to the food processor to make a hot and spicy sauce to mix with the veggies.

After mixing all the ingredients together well,
we put it all in a large crock,
and added enough water to cover the vegetables.

We covered the crock with a mesh cloth to keep out the bugs
yet let it breathe.

It will remain in the crock for about 2 weeks,
or until it is fermented to our liking.
We'll check it on occasion to be sure the vegetables are still
covered by the water, adding more as necessary to keep them submerged.

Our bodies are grateful for the nutrients and benefits of fermented foods,
as well as for the flavor this kimchi will add to so many of our meals.

Kimchi is great for a topping with so many foods.
Try it on almost everything....

sandwiches
salads
eggs/omeletes/quiches/frittatas
soup
quesadillas
cheese and crackers
burritos
pasta dishes
meats
and more...or just eat some with a fork!

For the recipe and more details on the process of making kimchi,
tune into this post by the @gardenofeden.

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