Kimchi

     Try saying "Kimchi" when getting your pictures taken rather than "cheese". I think the smile will be more natural. Speaking of natural, kimchi is also a natural way of preventing obesity with its high-fiber low fat content. In Korea, Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers. Kimchi is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.

I may be a Filipino but i like Kimchi and it is one of the foods i keep in my fridge all year round. That is why today I will share to you my Kimchi experience.

First I prepared the ingredients.

5 heads napa cabbage or pechay baguio as we call it in the Philippines.

2 medium sized radish and 2 carrots cut into small strips.

1 large ginger peeled and cut in small pieces

4 onions cut into half

1 clove garlic peeled

1 large Fuji apple peeled and cut into cubes

1cup ground chili (available in Korean stores)

2 stalks of shallot

Procedure:

Wash the cabbage thoroughly in water.  

Divide the cabbage into four parts.

Cut it an inch size.

Soak in water with 1 cup of salt and let it stay for 1 hour.

Put the apple, ginger, onions, and garlic in the blender. Add half a cup of fish sauce and 2 tablespoons of sugar. 

Add 1 cup of water and blend.

Pour the mixture in a big container and add the chili powder.

Add the radish and carrots.

Then the shallots.

Mix well.

After an hour wash the cabbage 2 times in clean water and drain. Then put it in the mixture. Mix well.

Then put the Kimchi in jars. Do not refrigerate for one day. After a day keep it inside the refrigerator but wait at least 3 days before eating it. 

Kimchi tastes better as the days go by. Enjoy!