Kimchi, known in Korean as ‘김치’, is a traditional fermented cuisine from the Korean Peninsula, characterized by its spicy, crunchy, sour, and sweet flavors, with a white and red color that is suitable for all seasons. It is commonly consumed with rice. Cabbage, a key ingredient in kimchi, is rich in dietary fiber, which aids in bowel movements, promotes detoxification, stimulates intestinal motility, and helps with digestion, playing a significant role in preventing colon cancer.
Ingredients for Kimchi:
– 1 head of cabbage (3 jin)
– 400g of chili paste
– 50g of white sugar
– Half an apple
– A handful of chives
– 50g of salt
Instructions for Making Kimchi:
Step 1: Prepare the cabbage and chili paste (available online).
Step 2: Cut the cabbage and set it aside.
Step 3: Sprinkle salt and marinate for 3 hours.
Step 4: After marinating, rinse the cabbage with water to achieve a moderate saltiness, then squeeze out the excess water.
Step 5: Shred half an apple and set it aside.
Step 6: Cut the chives into sections and set them aside.
Step 7: Add chili paste and white sugar.
Step 8: Spread evenly layer by layer.
Step 9: Add chives and apple, filling the layers evenly.
Step 10: Cover with plastic wrap and refrigerate to marinate overnight.
Step 11: Your kimchi is ready.
