Easiest Korean White Kimchi

 

 

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Do you know the secret of health?  I read a lot of books and medical  research papers. Each book and  research paper has different theory and trial result which made me confused but I found that there is one truth : your gut health is important.

I remember from an article that our gut is second brain in our body. A lot of disease starts in the gut, believe or not, so you’d better pay attention to it. I don’t want to make it complicated but I just want you to remember that there are good bacteria and bad bacteria in your gut and maintaining the ideal balance of good and bad bacteria will be the foundation for your health.

I strongly believe that healthy gut is an absolutely essential factor if you want to optimize your health and prevent disease. As you already know, probiotic can help you improve your gut health. Kimchi is one of the best probiotic foods which is a famous fermented vegetable dish from Korea. Besides beneficial bacteria, Kimchi is also a great source of beta-carotene, calcium, iron and vitamins A, B1, B2 and C.

Fermented food is something I have become passionate about lately, I try to make many different kinds of pickles and fermented vegetables like kimchi. People have perceived that kimchi is very spicy but I make it without red pepper, so if you cannot handle hot or have an allergy against capsaicin like me you can make white kimchi. It still will give you the same benefits and you can enjoy kimchi without burning your tongue. In fact, there are many different varieties of kimchi and many different ways of making it. You could buy from Asian markets as well but it is easy to make it at home. So try it.

Here is the easiest way of making Korean White Kimchi.

Korean White Kimchi

1 Napa cabbage (about 3 pounds)
 6 tablespoons coarse sea salt

Filing
1/2 pound Korean radish or daikon
6 green onions
1 medium size onion
1 apple
3 garlic cloves
1 ginger (half size about your index finger)
1 tablespoon sugar
1 tablespoon fish sauce (from three crabs brand)

Sweet Rice flour Water
4 cups water
2 tablespoon sweet rice flour
1/2 tablespoon salt
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Cut the cabbage in quarter lengthwise.

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Cut core and slice into bite size about 1 inch and rinse with cold water. You don’t need to drain.

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You need to use coarse sea salt, not the table salt.

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Put all the washed cabbage in a big bowl and sprinkle with sea salt and leave it for about 2 hours. Every 30 minutes turn them over.

After 2 hours, rinse the cabbage a couple of times with cold water. Drain and set aside.

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Peel the Korean radish or daikon and slice thinly or cut into match-stick size.

Combine with the cabbage and put them in a big bowl.

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Cut green onions into match-stick size, slice onion, garlic, and ginger.

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Grate an apple with a handheld grater or microplane and combine with the filing mixture, fish sauce, salt and sugar.

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Add the filing to the cabbage.

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Mix well.

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Put them in a container and cover. Leave it at room temperature for 1-2 days, it will start fermenting.

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Next day or so, mix water with sweet rice flour and salt in a pot and simmer over medium heat. Continuously stir until it starts to boil. Turn off the heat and let it completely cool.

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Pour the water and keep it in the refrigerator for 7-10 days. It will keep fermenting.

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The more it gets sour, the more the probiotic it produces. It’s not spicy at all so anybody can enjoy it as a side dish or main dish like kimchi fried rice or kimchi noodle. I even make white kimchi stew.

This is my easiest, delicious, and favorite white kimchi recipe. Hope you like it too!

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