Kimchi- natural superfood

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Korean kimchi is such a beneficial and healthy food. I think of it as a natural superfood! In a korean tradition dating back thousands of years, vegetables are mixed and pickled making this dish that has so many varieties. Originally the intention of preserving.

Kimchi is sometimes spelled “kimchee”, but “chi” is the spelling of the oriental word chi (gi, ki) that translates as “nature energy” or “inner energy”.

Some of the interesting benefits of kimchi I`ve found reading about it:

-With its combination of garlic, onion and vegetables, kimchi works overtime to keep your arteries clear. Positive for your cholesterol.

-After two weeks of fermenting, kimchi is rich in anti-oxidants which decrease the rate of aging of the skin. It also inhibits cell oxidation, making you look carefree and relaxed, even though you’re under a lot of stress.

-Kimchi also works to clean out your system by feeding the lactobacteria and bifidobacteria that live in your intestines. These are the “friendly bacteria” that we need to be healthy. Kimchi nourishes them so they can thrive and outnumber the “unfriendly bacteria” that threaten our health from the inside. So it also boosts your immunity.

-Because Kimchi is made of various vegetables and contains a high concentration of dietary fiber and vitamins A, B & C!

How: Chop and mix up the vegetables. In addition to the picture above (1 cabbage, 2 carrots, 1 red bell pepper, 0,5 ginger) I added 0,5 onion, 2 cloves of garlic and 0,5 red chili.  For one cabbage use 1 tablespoon salt.

Knead untill the cabbage releases its liquid! This is where the magic happens!

(If the cabbage doesn`t release its juices, you have to add water, preferably steril).

Add to a kimchi jar. If you don`t have one, use a clean jar and cut out a stiff lid, for example made of hard plastic, that fits inside the jar to press the liquid over the cabbage. Then you need something heavy to keep the pressure on the lid letting the liquid remain over the cabbage content. This is necessary for the kimchi to ferment not turn bad. Look at my homemade example further down!

My ceramic Kimchi jar is made by the norwegain artist Elisa Helland Hansen.

Leave in room temperature for 3-5 days. The longer, the stronger taste. Then store it in the fridge!

Try it, you might like it! You body will love it! 🙂

Signe

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