This is a repost of a recipe back in my archives, but it needed some updating… like some new pics. Would you believe Pickling Naturally : Swiss Chard Kimchi is my most viewed recipe on the blog? Swiss Chard Kimchi with Turmeric is a soy free version of this traditional food, with the addition of turmeric.
Our garden is in full swing, which means it’s food preservation time. My favorite way to put our veggies up is to pickle them the old fashioned way. You guys by now know that I love my greens and I want to keep our garden fresh ones around awhile longer than the growing season. When you have an ongoing abundance of Swiss chard and you want to keep it around you make Swiss Chard Kimchi with Turmeric. Kimchi is made by a process called lacto-fermentation.
Simply put, lacto-fermentation is a microbial process using beneficial bacteria including Lactobacillus and Bifidobacterium spp. and other lactic acid bacteria (LAB) (commonly known as probiotics), which thrive in an anaerobic fermenting environment.
For thousands of years, people of different cultures used natural fermentation (or lactic acid fermentation) to preserve their vegetables. Since the beginning of industrial food production, however, these foods have almost disappeared, using vinegar (for pickling) in place of the health giving natural fermentation process. The benefits are many such as; Lactic Acid (the primary by-product of the fermentation) supports the growth of essential intestinal flora, normalizes acid levels in the stomach, and helps the body to assimilate proteins and iron, and stimulates cell metabolism.
When our garden is producing too much of one kind of vegetable and we’ve given much of it away as well as enjoyed it fresh at the dinner table…it gets pickled. We’ve done beet kraut, cucumber pickles, mixed vegetable pickles, radishes, kohlrabi, green beans, and now we’ve added Swiss chard Kimchi to the mix. To get these recipes either click on the highlighted items above or just scroll through the Pickles and Ferments category under recipes. There are many more favorites that I didn’t mention above.
After many attempts at freezing garden greens and finding them unappetizing, Swiss Chard Kimchi came to the rescue as a more delicious option with a significant nutritional upgrade.
I just love growing our own food , sharing it and turning the abundance into nutritious winter sustenance. Let me know about your experiences with putting food up, your favorite recipes and what your family likes best. Now that it’s just the two of us, I’ve narrowed down to several favorite seasonal recipes and this is one of them. Tty it and let me know what you think.
I hope you’re enjoying the sunshine!
Until next time,
Swiss Chard Kimchi with Turmeric
1 pound cleaned organic Swiss chard
1 teaspoon sea salt
1 teaspoon coconut sugar (optional)
1/2 teaspoon red pepper flakes (or more if you like it HOT)
1 tablespoon paprika
1 tablespoon fresh ginger, minced
2 tablespoons fresh garlic, minced
1/2 teaspoon ground turmeric powder (optional)
2 teaspoons coconut aminos
1 teaspoon unrefined toasted sesame oil
Sterilize 2 quart jars, preferably wide mouth.
Roughly chop greens into 1/2″ strips. I like to remove the vein and stem, being careful to chop the stem also that small. That way when I reach for some it is ready to eat, no chopping necessary.
In a large mixing bowl, combine all of the ingredients except for the greens.
Mix together thoroughly. Add the greens and mix well, coating greens with seasonings.
Divide the greens between 2 jars. Loosely screw on plastic, BPA free, mason jar lids and leave unrefrigerated overnight.
The next day, give each jar a shake and return to the fridge for a week to lightly ferment. Each day, take the jars out and give them a shake/stir so that the greens that are on top, go to the bottom and visa versa with the bottom greens. Eventually, after about 4-5 days, the greens will condense and you can combine them into one jar.
In about a week, the kimchi is ready. They will smell delicious and you won’t be able to resist diving in! Enjoy it on salads, as a condiment with your favorite cooked whole grain, or cauliflower rice, with stir fry, on sandwiches and wraps, or with scrambled eggs.