The herbal root kimchi has many local and wild herbs within it. However, since it has a significant amount of burdock in it, I find it helps increase my burdock consumption (it’s not every day that I harvest or buy burdock). When I eat the kimchi, I apply one or two spoonfuls per serving (and I almost always have burdock in that serving). My favorite ways to eat the kimchi are to add it to my miso/egg oats in the morning (Click HERE for a good recipe), or I’ll add it to my sandwich and other wraps.
Herbal Root Kimchi
Veggies & Herbs
10 Burdock roots, sliced in half moons
5 Carrots, sliced
5 Dandelion roots, sliced
1 Nappa Cabbage, chopped
2 Bok Choy, chopped
2 Mustard greens, chopped
1 bunch green onions, chopped
handful of plantain leaves, chopped
handful of nasturtium
Sea Salt
Spicy Sauce
10 garlic cloves
1 onion
2 horseradish roots
10 Thai chili peppers & cayenne peppers
5 TBSP. ginger
Directions:
1. Chop roots and veggies and put into a food grade bucket or large bowl.
2. Mix 1 TBSP. sea salt with 1 cup of water (this makes up the “brine”), pour over veggies and roots until covered.
3. Let everything sit for 6-12 hours (veggies and roots will soften in the brine).
4. Make the spicy sauce by chopping and blending the ingredients in a Cuzinart/blender.
5. Mix the sauce with the veggies and roots. Then scoop everything into a large glass or ceramic container/crock with a secure lid/plate that fits perfectly inside.
6. Place the lid/plate onto the kimchi and press down, allowing the veggies and roots to compress and also allowing air bubbles to escape. Place a weighted bottle on top to withhold pressure. This creates an anaerobic fermentation process.
7. Let sit for 1-2 weeks, tasting the kimchi every so often to obtain the taste (sourness) desired.
8. Bottle kimchi in jars and put in refrigerator to slow/stop fermentation process.
Add kimchi to rice and sautéed vegetables or meat, burgers, sandwiches, wraps or savory oatmeal in the morning.
