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Quick Kimchi

 Quick Kimchi

Here is a little bit of background on what Kimchi is.

This is a South Korean household meal. Koreans eat more than 1.5 million tons of these pickled vegetable dishes annually. It has been a staple food for centuries and is now becoming more widely available in American supermarkets! But it is not too hard to make yourself if you like.
Kimchi is not only good for producing high levels of beneficial bacteria, or a great probiotic! But it is also loaded with vitamin C and phytonutrients. The crushed garlic is thought to help as a decongestant. It also contains powerful antioxidants that are great for boosting the immune system and reducing infection. It is rich in capsaicin, which is believed to kill harmful microbes and it also has ginger, which is an Ayurvedic remedy for coughs and colds. But the point of adding this to the list of my favorites is because of its probiotic qualities. You already know that our intestines are home to trillions of beneficial microbes that can be decimated by illness, stress, poor diet, and antibiotics, which then create an imbalance where harmful bacteria can grow, creating havoc on our immune system and overall health.
For Kimchi to be effective, scientists say, it should be properly fermented and eaten two to three weeks after it’s made, when the lactic acid bacteria and vitamin levels peak.

Here is what you need:
You will first need a one-gallon glass jar with a tight-fitting lid.

2 Napa cabbages
1 medium daikon radish
¼ cup coarse sea salt
1 cup water
4 green onions, cut into 2-inch lengths
7 garlic cloves, minced
2 tablespoons minced or grated ginger
2 tablespoons Korean chili powder (available at an Asian market)

Rinse cabbages and cut crosswise into 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about ½ inch thick.
Dissolve salt in water. Place cabbages and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight.
Drain the vegetables, reserving water. Return the cabbages and daikon to the bowl and add green onions, garlic, ginger, and chili powder. Mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
Place the jar in a cool; dark place for 2 to 3 days, depending on how pickled you like your Kimchi. Refrigerate for up to 2 weeks.

Or… you can just pick some up at your local Asian Market.

Bon Appetite!

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