Not only Kimchi is delicious, it also has an amazing array of health benefits. Kimchi is considered by many to be a super-food. It is packed with vitamins and minerals. The fermentation process of Kimchi also gives us an excellent source of probiotics. These are the “good” and “friendly” bacteria which improve our digestion while aiding immune system.
Here’s a simple recipe guiding you how to make this Korean goody. Don’t hesitate! Make yourself some Kimchi at home while all the ingredients are still in season at the farmers’ market.
Ingredients growing seasons:
Cabbage (July- Oct)
Radish (May- Sept)
Garlic (Jan- May, Jul- Dec)
Scallion (Jan- May, July- Dec)
1 (2-pound) cabbage (any variety you like although Napa is more traditional)
3 tablespoons salt
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces
1/3 cup red chili powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger
1 tablespoon minced garlic cloves
1 1/2 teaspoons granulated sugar
2 teaspoons Korean salted shrimp (cincalok), minced (Optional)
- Cut the cabbage in half-lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Turn every 30 mins. Leave the cabbage and let sit at a room temperature for 1- 1 1/2 hours.
- Drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
- Place the remaining ingredients in a larger bowl and stir to combine.
- Add the cabbage to the larger bowl to combine with the mixed ingredients.
- Pack the mixture into a glass jar with a tight fitting lid and seal the jar.
- Ferment in the dark place for 1-2 days, then transfer to the fridge.
- Refrigerate for up to 1 month.