Blue Tea Cabbage Kimchi with Daikon: A Nutrient-Packed Immune Booster

Blue tea kimchi is an exceptional source of antioxidants! This ancient Korean dish, enhanced by the properties of Thai blue tea, can become a powerful new immune booster thanks to pro- and prebiotics, microelements, fiber, vitamins and antioxidants.
cook time: 96h
Elijah Stroud
Blue Tea Cabbage Kimchi with Daikon: A Nutrient-Packed Immune Booster

Nutrition Facts (per serving)

45
Calories
10g
Carbs
1g
Protein

Ingredients (10 portions)

Basic:

Garlic (peeled garlic) 70 g
Salt (coarse grind) 140 g
Water (boiling water for brewing flowers) 1 l
Honey (buckwheat, or any other to taste) 350 g
White cabbage (two large heads of cabbage) 3 kg
Hot pepper (green hot pepper) 0.5 kg
Daikon (3 root vegetables) 1 kg
Blue tea (flowers of clitoris trifoliate) 20 g

Recipe instructions

Step 1

Step 1
Prepare the starting products. Peel the cabbage from the stalk, remove leaves with dark spots — they can lead to rotting and ruin everything. Peel the daikon and garlic. Wash the chili peppers and cut off the stems. Weigh out the required number of clitoria flowers. To boil water.

Step 2

Step 2
Pour boiling water over the clitoris flowers, simmer for 15 minutes over low heat. Leave the broth to infuse under a closed lid.

Step 3

Step 3
Meanwhile, chop the cabbage. If the cabbage is early, use large pieces, cut the coarse leaves into smaller pieces. Cut the daikon into cubes.

Step 4

Step 4
Place the cabbage and daikon in a container for fermentation, add salt, mash properly to soften the fiber of the cabbage, set aside to allow the juice to soften further.

Step 5

Step 5
Place garlic, coarsely chopped chili peppers and honey in a blender.

Step 6

Step 6
Grind the dressing to a homogeneous puree.

Step 7

Step 7
Pour the clitoris broth over the cabbage and daikon.

Step 8

Step 8
Add chili dressing with garlic and honey to the cabbage with daikon.

Step 9

Step 9
Mix everything properly. Cover with a lid or plate of smaller diameter than the main container, set the pressure, and cover with a towel. Leave the cabbage to ferment at room temperature for 3-4 days, stirring daily.

Step 10

Step 10
2nd day. The appearance of a purple color indicates the beginning of fermentation, during which anthocyanins in an acidic environment change color from blue to purple. Mix.

Step 11

Step 11
3rd day. Itʼs worth trying the brine, maybe adding honey or pepper for spiciness. Additional salt may stop the fermentation process. By the third day, a persistent aroma of cabbage appears, which is compared to the smell of a gas leak. Everything is fine and going according to plan).

Step 12

Step 12
4th day. You can try cabbage. If everything suits your taste, you can put the cabbage in jars or airtight containers, fill it with brine, and put it in the refrigerator. If the cabbage is not fermented enough, or is salty, you can add more honey/sugar (~ 50 g) and leave for a day. Usually 5 days is enough for white cabbage to ferment.

Step 13

Step 13
Anticipating the question, why is all this necessary if there is red cabbage, rich in anthocyanin? And the answer to this question is very simple. For all its usefulness, the fiber of red cabbage is very coarse, and even after fermentation, not everyone can handle it, and has more contraindications than white cabbage, especially for people suffering from gastrointestinal diseases.

Additional rubrics

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