Kimchi as a Korean side dish made of spicy and fermented seasoned cabbage in a combination of brine, garlic, scallions and ground pepper. Kimchi is considered one of the healthiest foods on the planet.
Kimchi is extremely low in calories, fat and sugar; high in fiber and contain vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections. Some studies show fermented cabbage has compounds that may prevent the growth of cancer.
Health Benefits Of Kimchi Dish
-Increased antioxidant status
-Protection from asthma
-Anti-aging properties
-Protection from atherosclerosis
-Anti-constipation effects
-Colon health promotion
-Brain health promotion
-Skin health promotion
-Lowers cholesterol levels
-Control Diabetes
-Also useful in weight loss
-Boost immnue system
-Prevent cancer
-Control obesity
How To Make Kimchi Dish?
Ingredients:
1 large Chinese or Napa Cabbage
1 gallon (4l) water
1/2 cup (100g) coarse salt
1 small head of garlic, peeled and finely minced
one 2-inch (6cm) piece of fresh ginger, peeled and minced
1/4 cup (60ml) fish sauce
1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder
1 bunch green onions, cut into 1-inch
1 medium daikon radish, peeled and grated
1 teaspoon sugar or honey
Directions:
-Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections.
-Dissolve the salt in the water in a container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.
-Mix the other ingredients in a very large metal or glass bowl.
-Drain the cabbage, rinse it, and squeeze it dry.
-Here’s the scary part: mix it all up.
-Some recipes advise wearing rubber gloves since the chili paste can stain your hands.
-Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Keep it in a cool place, around room temperature.
-Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready.
-Once it’s fermenting, serve or store in the refrigerator.
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