Kimchi or kimchee is a legendary fermented Korean food that made from vegetables like cabbage and a range of herbs and spices. It is the national dish of Korea, the country where I born and it been famous since long time ago.
Okay, so that may not be an exact representation of how kimchi is made, but making kimchi is certainly something you should try safely at home. It is very easy and I believe anyone can make it in your own kitchen, even an American.
Indeed sometimes it can be a bit messy and time-consuming, it can also be fun and the chili-infused experience makes for interesting dinner party conversation. Give it a shot and let us know how they liked it or not!
About Korean Kimchi
As we know this dish is one of Korea’s unique ethnic foods and based on historical records, it showed that kimchi was developed around 4,000 years back. This record is based on the fact that in that time people already cultivated red pepper in the age of three states, which revealed individuals are tearing and it apart when consuming.
We might conclude that cabbage kimchi has existed hundreds or countless years back. As a necessary component, red pepper discourages the development of bacteria and helps helpful germs such as lactic acid germs to grow. In short, our forefathers found the fact that red pepper creates the fermentation process and deters decay.
Benefits of Kimchi
Some people who love to eat kimchi believe that kimchi can ward off whatever from cancer to avian flu disease. While we would not go that far right now, kimchi’s dietary advantages are fantastic enough that makes a famous Health magazine to have stated it one of the “World’s Healthiest Foods”.
Fermented vegetables like kimchi have been recognized that it has some positive effects on health, but significant advantage is that it is practical.
Fermenting is something that takes little time, and which you can enjoy for days. If you spend some time on your free day here (vegetable cutting etc) You can eat the following days.
Kimchi has low-calorie content, lots of fiber and is seen as a nutrient-packed side dish. It is a repository of different Vitamins A, B, and C like in yogurt, it is bursting with good-for-you bacteria.
This fermented dish is also rich in essential amino acids and minerals (iron, calcium, selenium).
Kimchi has an impressive assortment of potent antioxidants and provides an added advantage of probiotics and also in the form of lactobacillus bacteria. It contains numerous healthy components, including capsaicin, chlorophyll, carotenoids, a flavonoid.
Besides that here are the benefits of kimchi:
- It helps you promotes digestion
- Supply high antioxidant for your body
- Help you boost your immune system
- Prevents Cancer
How To Make Kimchi Recipe
- 1 full of cabbage
- 1 Korean radish and 2 garlic chives
- 1 stalk of green onion (chopped)
- 1 cup of all-purpose flour
- kosher salt
- Gochugaru (Korean red chili flakes) – 1 cup
- The main ingredients of kimchi is a cabbage, first just get a knife and cut down in half take it out and do the rest with your hand, then cut again in a quarter.
- The rest you can just separate it with your hands one two three four pieces.
- Wash the cabbage with running cold water.
- Layering each cabbage with kosher salt so this is kosher salt you see grains are much bigger than normal salt.
- Additional vegetables we’re gonna use one is the Korean radish and garlic chives.
- Then we have garlic chives here so garlic chives are flat we need twenty of these never the guard says let’s make cuts up to here.
- We want to let this fully cool down the next step if it’s not cool if you get a lot of lumps pop this in the refrigerator feeling expedite the process.
- Then we’re gonna put in some glutinous rice flour to make a paste you can find is that creamy, but if you have trouble finding it then just use all-purpose flour it’s alright we’re gonna put in two tablespoons
- We’re gonna put some kimchi paste on each layer starting from the bottom of the page evenly all across the leaf.
- You don’t wanna have any places that are white and this is actually the most fun part.
- After all that hard work or preparation leery of only one side no need to do it back this way girls and boys it’s just like getting your hair done in the saloon think about that while a beautiful piece of art what do you think.
- Down on the sauce you should see bubbles coming out like that right to see that here that’s from the fermentation process there’s a lot of nice probiotics and bloody things happening right now, and then we just let it in the fridge and once it’s cool, it’s ready to eat.
- And finally, we’re gonna dump in our case now that’s gonna bring everything together put on some gloves and then just makes this.