Kimchi Recipe

By In Wholesome Recipies — October 11, 2016

         Khadija and I love experimenting on different types of food. I first learned about Kimchi from watching Korean dramas. Every Korean show I’ve watched had people eating Kimchi. I was so curious about this Kimchi and researched it online. I found out that it was a popular Korean food that was worth the try. My love for Kimchi began when my husband and I went to Korean restaurant and had our first taste of this dish. 

          Khadija learned this dish from her Uzbek husband. Because Uzbekistan has ethnic Korean population, many people in the country are familiar with Korean food. Once she tried Kimchi, she knew it would be part of her diet.

         Kimchi is one of the world’s healthiest foods. Why?  Because, it contains healthy bacteria called lactobacilli which aids with digestion.  It is also packed with vitamins A, B, and C. “Health benefits of kimchi include improved cardiovascular health and digestive system. The wealth of antioxidants in kimchi exercise healing effects in the medical conditions like cancer, diabetes,  obesity, atopic dermatitis and gastric ulcers. The flavonoids and probiotics-rich kimchi helps to combat aging, maintain healthy levels of  cholesterol and strengthen the immune system.” 

Here is what you will need to make it:

Ingredients:

2 small head Napa cabbage

1 cup Korean chili flakes

1 teaspoon ginger minced

1/2 cup garlic

1 small onion (minced)

1/2 cup chopped scallions

1 cup carrots

1 cup Korean radish

1/2 cup salt (you will need to salt each layer of the cabbage generously)

1/4 cup fish sauce

2 tablespoon fermented shrimp (use it with brine)

Sweet rice porridge ( To make it, you’ll need 1 cup of water, 1 tablespoon sweet rice flour and 1 tablespoon of sugar to make)

Instructions:

          The first thing you need to do is wash the Napa cabbage. Trim the ends of the cabbage head. Once your the cabbage is clean, you will cut it into quarters (lengthwise). Generously season each layer of the cabbage with sea salt.  In a big bowl, place the salted layers on top of each other. Let it sit for two hours but rotate the layers around every 30 minutes. After two hours, thoroughly wash the cabbage leaf by leaf without detaching it. Combine all the above ingredients and put it in every layer of the cabbage. You are now ready to roll the cabbage. Roll each quarter of the cabbage and place it in a big jar with a cover. Leave it out for two days. Kimchi is ready!

kimchi

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