Kimchi has long been used to help aid in digestive issues (including ulcers, leaky gut, and auto immune disorders), cardiovascular issues, cancers, and diabetes to name a few. You can eat it by itself, in soup, fried rice, with eggs, in your salad; the possibilities are endless! As with most fermented foods it boosts a powerhouse of nutrition, full of possible health benefits. It is said to help strengthen the immune system, maintain cholesterol levels and is high in probiotics. It is low calorie, high in fiber, and has a range of vitamins such as vitamin A, vitamin B1, vitamin B2 and vitamin C. Plus, it is rich in essential amino acids and minerals such as iron, calcium, selenium. In addition to an assortment of powerful antioxidants; it can provide the additional benefit of probiotics in the form of lactobacillus bacteria. It contains numerous healthful components including capsaicin, chlorophyll, carotenoids, flavonoids and isothiocyanates is low fat and low carb. You can see why Koreans have long considered it their lifeblood and encourage eating some with each meal. Maybe, it's not an apple a day that keeps the doctor away. But rather, could it be that 3 kimchi’s day keep the doctor? I guess there is only one way to find out...
Traditional Korean Recipes use Korean Red Pepper Flakes. I use red chili flakes in this recipe. You are welcome to use either or. The Korean flakes will have a slightly smokier aftertaste. For those that like their kimchi pretty sour, as I do, I have found that the kimchi achieves that nice sour taste faster with regular chili flakes.
WHAT YOU WILL NEED:
Large Bowl or Pot Good Knife Strainer 1 Half Gallon Jar
1 cup Himalayan Salt
13 cups of Water
2 Heads Cabbage
1 bulb of garlic
1, 4 inch piece, of ginger root
1/2 Cup of Fish Sauce
1 Daikon Radish
1 bunch green onions
1/4 cup red chili flakes (*Korean Red Pepper Flakes)
Dissolve 1 cup of salt into 13 cups of water.
Cut Cabbage Heads into 2 inch wedges.
Soak Cabbage in salt water over night.
Combine bulb of peeled garlic, 4 in. ginger root, and 1/4 cup fish sauce in a food processor until minced.
In a large bowl combine daikon radish, bunch of green onions, red chili flakes and garlic mixture and toss thoroughly. Do not use your bare hands when doing this, though. It will burn you hands!
Separate the mixture and the juices by straining. Put, the liquid aside.
Stuff your half gallon jar with the cabbage mixture. Fill with the liquid mixture until covering the cabbage. Make sure to leave room as it will bubble and expand when fermenting. Press down cabbage firmly to get rid of any air bubbles. Make sure that your cabbage is fully submerged to avoid mold.
Cover with mason jar top loosely on. I just place it on top of the jar without turning it leaving it open.
Let sit in a cool place for 3-7 days in a cool place. The warmer it is the faster it ferments. I tend to ferment it at approx. 74 degrees for about 7 days. Then, I leave it in the refrigerator for a couple more weeks before it achieves my preferred sourness. Koreans say, that it doesn't go bad it just gets more and more sour tasting. When it's too sour to eat you can use it for soup or kimchi fried rice.
Warning though. It smells horrible when it's fermenting. So, I put it in a small-contained room with an air purifier. Traditionally, kimchi was made in clay pots and buried in the ground to ferment. When you smell fermenting kimchi you might understand why. Lol.
I am not a Doctor. This website is not meant to diagnose, treat, cure, and/or prevent any disease. The opinions expressed here, within this website, are derived only from my own personal experience and/or research. Please consult your doctor before making changes to your diet.