• Korean Kimchi Recipe

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    Kimchi is raw vegetables that become naturally fermented in puree of fruits, garlic, ginger and Korean spices. Kimchi is a living food like wine and cheese; the older it gets, the deeper its taste develops. Kimchi preserves nutrients that are already in fresh vegetables while self-generating probiotics. After a day or two in room temperature, you need to keep it cold for that perfect tangy soda taste. All of the elements in Kimchi are beneficial for our body, especially our intestines that feed our digestive tract, blood stream and brains. Kimchi adds flavors to any type of food; meat, potatoes, noodles, rice, bread, tortillas…anything your heart desires! Kimchi is a zero waste and sustainable supplement to our daily diet.

    To make sure that you get the quality, the freshness, and all the health perks that you’re after, I encourage you to make your own kimchi at home using this recipe:


    • 4 cups of water
    • 4 tablespoons sea salt
    • 1 head cabbage, shredded
    • 1 cup daikon radish grated or 1 cup asparagus cut into one-inch pieces
    • 2 scallions, chopped
    • 2 cloves garlic, minced
    • 2 tablespoons fresh ginger, minced
    • ½ teaspoon cayenne pepper


      1. In a large bowl, mix a brine of the water and salt. Mix well to thoroughly dissolve salt. Add the cabbage and daikon radish. Cover with a plate or other weight to keep the vegetables submerged. Soak for 12 hours.
      2. Drain the brine from the vegetables, reserving the brine. Taste the vegetables for saltiness. If they are too salty, you can rinse the vegetables. If they are not salty enough, sprinkle with a little more salt (one quarter teaspoon at a …

    Kimchi is prized for its nutritional benefits. Because kimchi is a vegetable based dish, it is high in fiber, vitamins, and minerals yet low in calories. Lactobacillus, the same bacteria used to make yogurt, is used in the fermentation of kimchi. Lactobacillus is valued for its ability to aid in digestion and keep a healthy balance of bacteria in the gut. With the average Korean consuming nearly 40 pounds of kimchi per year, many attribute the good health of Korea's citizens to the many benefits of kimchi.

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