Kimchi is one of the world’s healthiest foods. Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say “kimchi” instead of “cheese” when getting their pictures taken! The reddish fermented cabbage (and sometimes radish) dish—made with a mix of garlic, salt, vinegar, chile peppers, and other spices—is served at every meal, either alone or mixed with rice or noodles. And it’s part of a high-fiber, low-fat diet that has kept obesity at bay in Korea. Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers.
Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.
But if you’re thinking that you wouldn’t know what to do with this wonderful concoction after you make it, here are some great ideas to get you started:
- Scramble eggs with kimchi, diced tomatoes, and mushrooms.
- Use it as a wrap filling or to top a baked potato.
- Kimchi and fried rice are a match made in heaven. Just throw a cup of roughly chopped kimchi in the pan after the rice gets crispy to take the whole thing to the next level.
- Swap out the bread-and-butter pickles for kimchi, in a grilled cheese sandwich.
- Puff pastry, sausage. and kimchi make great sausage rolls.
- How about subbing kimchi for sauerkraut in a Reuben sandwich or to snap up your hot dog?
- Add some to chicken or vegetable noodle soup to add pizazz.
- Top your ramen bowl with some kimchi.
- Add some minced kimchi to your potato salad.
- Chop it up for a tasty, spicy burger topping and french fry condiment.
- Mix half a stick of softened butter with 1/4 cup of kimchi in a food processor, and you’ve got a zippy compound butter perfect for finishing grilled steak or broiled fish.
- Amp up classic roast chicken and potatoes with kimchi.
- As a sauce for brussels sprouts
- Braised with short ribs
Are you getting the idea that there are oodles of ways to use kimchi and create a healthier you? If I haven’t convinced you yet – let me review the 9 benefits of Kimchi:
-
Contains healthy bacteria and probiotics for the overall wellness of your body
-
Lowers cholesterol levels
-
Facilitates healthy body development and clear vision
-
Produces radiant skin and shiny hair
-
Prevents stomach cancer
-
Slows down the aging process
-
Helps you lose weight
-
Prevents the occurrence of peptic ulcer
-
Boosts your immunity
What are you waiting for? Mix up some of your own Kimchi today from my recipe below. It is simple to make and will last up to 3 months in your fridge. If you’re worried about it being super-spicy, know that you can easily adjust the amount of spice when making your own. Let’s make 2017 your healthiest year ever!
Kimchi
Yield: 2 cups
- 1/2 head Napa cabbage
- 1/8 cup Kosher or sea salt
- 1/4 cup water
- 4 garlic cloves, grated
- 1/2 teaspoon fresh ginger, grated
- 4 drops stevia or 1 teaspoon sugar
- 1 1/2 tablespoons fish sauce (or water)
- 1 to 3 tablespoons Gochugaru (Korean red pepper flakes,) use quantity based on your spice preference
- 4 ounces daikon radish, peeled and cut finely
- 4 green onions, trimmed and cut finely
- Slice the 1/2 cabbage lengthwise in half and remove the cores. Then slice into fine strips.
- Add your salt to the cabbage in a large bowl and use your hands to massage the salt into the cabbage until it starts to become soft and give off water. This might take several minutes.
- Let the cabbage stand for 1 to 2 hours, then rinse it under water for several minutes. Combine the garlic, ginger, stevia and fish sauce in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 3 tablespoons for spicy (I used about 1 1/2 tablespoons and I could have used more). Add it to the bowl with cabbage.
- I wear gloves for this step. They protect your hands from stains and smells. Add the chopped radish, green onions and seasoning paste, then massage all the ingredients together using your hands until they are coated. Pack the kimchi mixture into a large glass jar and press down on it until the brine rises to cover the vegetables. Use up to 1/4 cup water, sparingly, as needed to create enough brine to cover.
- Make sure to leave at least 1–2 inches of space and air at the top of the jar (important for fermentation). Tightly close the lid and keep the jar standing at room temperature for 1 to 5 days.
- Check the kimchi once a day, pressing down on the vegetables if need be to keep them submerged under the liquid brine. Taste the kimchi after several days to see how if it has become sour enough to your liking, and if not let it continue for several more days before storing in the refrigerator sealed for up to 3 months.
(click here) for printable recipe