Kimchi is a staple side dish in Korea.
It is simple to make and it offers your gut a ton of healthy, live bacteria known as lactobacilli.( Trust me...your digestive tract will thank you for getting more of this special bacteria in it) It also has tons of vitamins A, B and C. I've even read one study that shows that fermented cabbage can help prevent cancer. Along with all of the fermented benefits of this dish also comes all of the benefits of the red pepper, ginger and garlic which all have healing properties of their own.
I'm so thankful that a friend of mine brought me a plateful of this when she visited the other month. (Not to mention that she even drove back to her house to get me a second serving) This recipe comes from her mother, who is an incredibly special woman to me and I love every food she has ever made. I'm so happy that she shared her recipe with me. (And that she gave me permisiion to share it with all of you!)
We have not been without a jar of this since the day I got the recipe. As soon as it's done fermenting I start a new batch so it's ready to go.I highly recommend making this but be aware that it is spicy. Spicy and delicious!!!
Here's how It's done:
1) Cut up two Napa cabbages in 1-2 inch squares ( I was not using Napa's when I took this picture)
2) Soak the cabbage in 10 cups of water and one cup of salt for 5-6 hours.
3) Drain, Rinse and squeeze off excess liquid from cabbage
4) Mix in 1/2 cup red pepper flakes,
5 scallions cut into 1 inch pieces
1 Tbls. sugar
1 Tbls, chopped ginger root
1 Tbls. chopped garlic.
5) Pack mixture tightly into a CLEAN large glass jar with a lid and let it ferment on your counter top for 3-6 days.
6) When it's done fermenting I put it in smaller quart jars and put it in the fridge.
Enjoy It with everything you ever eat. I love it with eggs...and meat...and grilled cheese sandwiches..... and well you get the point!!!
I've read that it has a shelf life of a few months in the refrigerator since it is fermented , however I would challenge you to have it last more than 2 weeks without being eaten. It is just too delicious!!
Thanks Jane and Nadia for your sharing this with me!
I. Love. It!!!!!
