Kimchi is a staple in Korean diets. In fact, Koreans eat approximately 40 pounds of it per person each year! The reddish fermented cabbage dish is served at every meal, either alone or mixed with rice or noodles. It’s high-fiber content and low-fat qualities help keep the people of Korea slim.
Kimchi is loaded with vitamins A, B, and C. Kimchi is also a fermented food, containing the healthy bacteris lactobacilli, which is also found in yogurt. Fermented foods help with digestion, and can even prevent yeast infections, according to a recent study.
The napa cabbage in kimchi is part of the Brassica family (which includes broccoli, brussel sprouts, and kale). Napa is packed with many antioxidant plant compounds such as carotenes, thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane and isothiocyanates.
The napa cabbage and daikon radish makes kimchi a rich source source of soluble and insoluble dietary fiber. Scientific studies suggest these compounds are known to offer protection against breast, colon and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood.
So what are you waiting for? With all these amazing health benefits, you’d be crazy not to start making your own kimchi today! Try this easy recipe and let us know what you think in the comments below!
- 1 medium napa cabbage
- 2 small carrots shaved
- 8 ounces daikon radish
- 1/4 cup salt
- 1 tbsp garlic grated
- 1 tsp ginger grated
- 2 tbsp fish sauce (optional)
- 1 tsp sugar
- 3 tbsp red pepper flakes Korean style (gochugaru)
- 4 whole scallions trimmed and cut into 1 inch pieces
- water
- Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
- Place the cabbage and salt in a large bowl. Wearing gloves, use your hands to massage the salt into the cabbage until it starts to get soft. Add water to cover the cabbage. Put a plate on top and weigh it down with something heavy. Let the mixture stand for 1 to 2 hours.
- Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl and set aside.
- Meanwhile, combine the garlic, ginger, sugar, and 2 tablespoons of fish sauce (or 3 tbsp of water) in a small bowl and mix to form a smooth paste. Mix in the Korean style red pepper flakes.
- Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, carrot shavings, scallions, and seasoning paste.
- Using your gloved hands, gently massage and work the paste into the vegetables until they are thoroughly coated.
- Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of space between the kimchi and the lid of the jar. Close the jar with the lid.
- Place the jar inside a bowl in case any brine seeps out of the lid and let the kimchi sit at room temperature for 1 to 5 days. I like to keep it in my pantry so it's out of the way.
- Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep it submerged under the brine. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You can eat it right away, but it tastes best after another week or two.
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