|Purple cabbage kimchi|
Kimchi is fermented so it contains beneficial lactic acid bacteria that helps digestion. It also contains lots of vitamin C, carotene, vitamin A, thiamine (B1), riboflavin (B2), calcium, selenium, and iron. Cabbage is also an antioxidant and thought to help prevent cancer. It has actually been named one of the top 5 healthiest foods in the world by Health magazine. Considering all of these health benefits, we should probably all eat more kimchi!
Recipe from Mountain Bounty Farm:
Sea salt, 4 cups cabbage, 1-2 carrots, 1-2 onions or scallions, 3-4 cloves of garlic, 3-4 hot chilis, 3 tbsp grated ginger.
1. Chop cabbage and other veggies and add them to a large non-metal bowl or crock.
2. Make brine in sufficient quantity to cover cabbage: 1 tbsp salt per 1c water.
3. Use plate to weigh down cabbage mix and keep it submerged below brine overnight.
4. Drain brine off and reserve; mix spices with brined veggies and pack into quart jars as tightly as possible.
5. There should be a brine layer on top of the jar, if not add some reserved brine.
6. Cover and let ferment at room temperature out of direct sun for 3-6 days. Taste daily and once it tastes fermented store in the fridge and enjoy!
Kimchi keeps for quite a long time refrigerated and will further ferment very slowly; in Korea it is kept at room temperature for 6 months or more to allow it to reach full flavor!