Kimchi, a staple food in Korean cuisine is made out of napa cabbage, radish, and Korean spices. Kimchi has numerous health benefits that I’ve categorised it as a superfood! Well here’s why it deserves a place in the superfood category.
Benefits of kimchi.
1. It provides probiotics that promotes good digestion and regular bowel movement. So if you ran out of yogurt and happen to have some kimchi in the fridge, just have it for your daily probiotic need.
2. Boost immunity system. The garlic content in kimchi helps fight against viruses. It also reduces inflammation in your body.
3. Excellent source of fibre.
4. Aids in weight management. Research has indicated consuming probiotic reduces food cravings and assist in appetite regulation.
5. Good source of natural antioxidants.
6. It contains garlic which promotes good heart health. The allicin from the garlic helps with lowering cholesterol levels whilst selenium prevents fatty deposits from forming on your artery walls.
7. Rich in Vitamin A which improves skin quality.
8. Cancer fighting food as it is rich with antioxidants and anti inflammatory properties.
I am a fan of kimchi. I have kimchi with almost anything which makes perfect sense for me to make my own kimchi. There are heaps of recipes available but I’m lucky enough to get the recipe from a Korean hoping that my kimchi will be as authentic as can be. For those of you like me, I am sharing this recipe here and hopefully with all the movement control orders and lock downs you will have the time to make your own kimchi.
Ingredients
1. 1 napa cabbage
2. 3 carrots julienned
3. 2 bunch of radish julienned
Note: you can add in spring onions if you like
4. 1 cup of gochugaru powder or gojujang paste
5. 1 big onion blitzed
6. 1 bulb of minced garlic
7. 1/2 cup of fish sauce
8. 1/2 cup of anchovies sauce
9. 1/4 cup of sugar. I used monk sugar as it is healthier.
Directions
1. Cut cabbage into bite sizes and brine them overnight.
2. Stir brined cabbage every 3-4 hours to ensure that cabbage is evenly brined.
3. Rinse the cabbage 3 times and let the water drain for a few hours.
4. Whisk all ingredients to form the kimchi sauce.
5. Mix brined cabbage into the sauce and toss.
6. Add in julienned carrots and radish and toss to ensure all vegetables are mixed evenly with the sauce.
7. Store kimchi in an airtight container and leave it in room temperature room for 2-3 days.
8. Store kimchi in the fridge to ferment for a minimum of 3 weeks.
I hope you will give this recipe a go. My kimchi is still fermenting and I can’t wait to taste it! Be adventurous with how you consume kimchi and you will surprise yourself to see how you can have kimchi with almost anything!