Kimchi

Today, I would like to talk about Kimchi,
yes, the reddish fermented cabbage mixed with garlic, salt, vinegar,
chile peppers, and other spices. Even from the
appearance of Kimchi, you can sense how hot it is, but in fact it is not so bad
after all. Trust me, I have seen many foreigners tried it and loved it. So, it
might be not a bad idea to try it especially Kimchi is one of the healthiest
food in the world.

Kimchi is full of vitamins A,B, C, iron,
calcium, and carotene, but the biggest contributor in making Kimchi healthy
food is the bacteria called lactobacilli, found in fermented foods like Kimchi
and Yogurt. Lactobacilli helps digestion, eliminates cholesterol, prevents yeast
infection, and helps lose weight! Some studies show Kimchi includes compounds
that prevent the cancer. So, why not try it?

Here is one of the over 200 different
Kimchi recipes, perhaps one of the most common one you will find in the market,
cabbage Kimchi.

Ingredients:
- 2 heads Napa cabbage
- 1 1/4 cups sea salt
- 1 tablespoon fish sauce
- 5 green onions, chopped
- 1/2 small white onion, minced
- 2 cloves garlic, pressed
- 2 tablespoons white sugar
- 1 teaspoon ground ginger
- 5 tablespoons Korean chile powder

Directions:
1. Cut the cabbages in half lengthwise and
trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage
into large resealable bags and sprinkle salt on the leaves so they are evenly
coated. Use your hands to rub the salt in to the leaves. Seal the bags and
leave at room temperature for 6 hours.
2. Rinse the salt from the cabbage leaves
and then drain and squeeze out any excess liquid. Place the cabbage in a large
container with a tight fitting lid. Stir in the fish sauce, green onions, white
onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the
mixture. Wear plastic gloves to protect your hands and rub the chile powder
into the cabbage leaves until evenly coated. Seal the container and set in a
cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and
store in the refrigerator for up to 1 month (if it lasts that long!).

recipe is from allrecipes.com