Kimchi


Prep Notes


There is power in probiotic foods, kimchi ranks as one of the top most beneficial choices. 


Click here to read more about the powerful beneficial probiotic aspects of kimchi. When it comes to chemical toxicity, there is no contest. 


Using organic vegetables will yield a higher nutritional value to the kimchi as well as a better flavor. Using the freshest, most recently picked vegetables available, is best. 


Kimchi is the fermented food native to Korea. Koreans kimchi anything including cucumbers, radishes, cabbage and even octopus. Store bought kimchi often has added maltitol, a sugar alcohol. The natural fermentation process will cause maltitol to be part of the resulting kimchi, however, adding maltitol, a synthetic chemical sugar alcohol, is not beneficial to a damaged intestinal tract


Ingredients


1 small head of Napa cabbage, chopped

2 large daikon radishes, peeled and cubed

10 green onions, chopped

5 carrots, sliced thick on a mandolin

3 tablespoons fresh shredded ginger

5 larges cloves garlic, chopped

3 teaspoons dried chili flakes or powder

1/2 cup fish sauce

2 tablespoons mineral salt


Directions


Mix all ingredients and add to crock or glass jar. Fill with water until the vegetables are covered. Put the lid on and allow to ferment for 12 days. Refrigerate and enjoy. 



Notes


Keeping the vegetables submerged under the brine can be done with the weights in the crock, a crock rock or even clean rocks from the yard. 


 Serve kimchi as a garnish to any and every meal. Kimchi is such a staple to eating that Koreans often don’t feel like they’ve eaten until they’ve had kimchi.