Kimchi

15267564_1872940779603497_438189967446970317_n

Kimchi has become a family favorite. We prepare it in large batches so we can eat it over several months. This recipe is for 30 (pint jars).  Our family serves it with jasmine, black, or basmati rice. This is a national dish in Korea and is a staple in their homes.

 

Oh, the MANY benefits of Kimchi!

  1. Kimchi contains probiotics that are beneficial for the digestive tract.
  2. It also provides many vitamins, minerals and dietary fiber.
  3. This ancient Korean recipe includes many properties: carotene, chlorophylls, antioxidants (3), antimutagenic, and anti-carcinogenic, which help aid the body in many facets. (1) The antioxidants help shield the body from oxygen damage, harmful stress and from free radicals. These strains showed antimicrobial activity against a number of food-borne pathogens. (2)
  4. Studies have shown that kimchi lowers cholesterol. (2)
  5. As microbiology research suggest, the Lactobacillus plantarum present in Kimchi has therapeutic effects on many skin concerns such as atopic dermatitis. (4)
  6. Kimchi has a mechanism to help control metabolism because of the appetite-controlling properties of lactobacillus bacteria that also lower blood sugar levels. (5) Is this the answer to weight loss?
  7. Ingredients found in most kimchi recipes include ginger, garlic, and peppers, which all work to strengthen one’s immune system. (6)
  8. The presence of vitamin-C and antioxidants in kimchi work to minimize inflammation, which is responsible for speeding up one’s aging process. (7)
  9. Studies show that Kimchi is responsible for warding off many cancers, managing type-2 diabetes, and gastric ulcers. Because of its high flavonoid and Lactobacillus bacteria levels, kimchi inhibits the growth of cancerous cells and harmful bacteria in the digestive track. (8)(9)
  10. One Korean study shows strong evidence of strong antagonistic activity against H. pylori. 2008. Korean Journal of Microbiology and Biotechnology                                                                                                                                                                       

 

 

 

Now for our kimchi recipe:

 

IMG_1611

Cut the end of the Napa off.

IMG_1612

 

Wash and tear Napa cabbage and add salt.  Allow it to rest in the salt from 1-3 hours

 

IMG_1613

Wash well!

 

IMG_1605

Chop all veggies this size.

 

After making paste, place on top of Veggies. Mix together and place Kimchi in a crock.

IMG_1607

 

Adapted from Maanchi.com

 

Print a Printer Friendly Version of Recipe
Kimchi Recipe
INGREDIENTS:

Cabbage:

10-12 Napa cabbage (25 lbs)–leave a couple of leaves out to place on the top over the kimchi.

2 daikon (julienne)

4-6 carrots (julienne)

10 green onions

10 leeks

Cut veggies and place in a bowl.

 

Paste:

1 cup rice ground to flour

Water added until it forms a paste

1 chopped white onion

1 1/2 cups red pepper flakes (made in Korea)

1/2 cup fish sauce 

2 T garlic

3 T ginger

Instructions:

  1. Salt the Napa cabbage generously and place in into the sink or a bin in order for it to marinate.
  2. Cut veggies and place in a large bowl.
  3. Grind rice into flour and warm on the stove adding in the next ingredients to form a bright red sauce. 
  4. Place all items together and mix thoroughly. Place inside of a crock and add the leaves on top of it to protect it. Add weights to the top and leave for about 7-10 days listening for the fermentation process to begin and it will rest when it is finished.