Video Source: ARIRANG CULTURE
Kimchi – The Perfect Health Food
By Charles May
Kimchi has been the keystone food of the Korean diet for thousands of years. Although there are many varieties of kimchi it consists mainly of fermented vegetables in brine with spicy seasonings. The most common seasonings include, garlic, scallions and chili pepper. Depending on the type of kimchi being made, other seasonings include ginger, onions, salted fish or shellfish as well as fruit or fresh seafood. The most popular kind is the Napa cabbage variety.
Kimchi has a high concentration of dietary fibers. The fiber in kimchi helps to prevent and treat diseases such as diabetes, heart disease, and obesity. It’s low in cholesterol, sugar, fat, while also being low in calories. Kimchi is rich in antioxidants like vitamin A, thiamine (B1), riboflavin (B2), vitamin C, calcium and iron. Most types of kimchi contain ingredients like onions, garlic and peppers all of which have health benefits. Red pepper is one of the most prevalent ingredients of kimchi which has the hot tasting capsaicin. Capsaicin stimulates gastric juice in the stomach and helps aid digestion. Garlic strengthens the immune system and helps the body absorb vitamin B1. Ginger helps with blood circulation and increases the appetite. Since kimchi is a fermented food it contains beneficial bacterial cultures of L. acidophilus a probiotic or “friendly” bacteria found in yogurt. L. acidophilus improves gastrointestinal function, boosts the immune system and aids in the production of niacin, folic acid, and pyridoxine. Kimchi is total health food.
The following is a recipe for baechu (Napa cabbage) kimchi:
o 1 head Napa cabbage (baechu, wombok)
o ½ onion, thin sliced
o ¼ carrot, thin julienne
o ¼ radish, thin julienne
o 4 green onions, cut into 2 inches
o 2 tbsp minced garlic
o 1 tsp minced ginger
o ½ cup go choo ga roo (Korean chili powder)
o 2 tsp sea salt
o 1 tbsp sugar
o ½ cup sea salt (or any coarse salt)
o 1 cup water
o ¼ cup jeot gal (Korean fish sauce)
1. Quarter the Napa cabbage, wash and drain.
2. Mix ½ cup sea salt (or any coarse salt) and 1 cup water.
3. Put cabbages in salt water and take out one at a time to get salt down.
4. In a container, add cabbages and pour salted water, set aside for at least 6-8 hours. (Overnight will be great.)
5. The cabbage should be soft enough to bend.
6. Wash, drain well.
7. Mix together ½ cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, ¼ cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.
8. Mix in vegetables to the chili powder mixture.
9. Take one cabbage; stuff in above mixture to an every layer. Try to fold in half
10. With 2 outer leaves, wrap the whole thing securely.
11. Put in an air tight container.
12. Let it sit on a kitchen counter for overnight.
13. Put in a refrigerator for 2-3 days.
14. Serve with rice.
Charles May is a Structural Engineer who loves Korean food.
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Discover Nutritional Benefits of Kimichi Below
South Koreans consume 40 pounds (18 kg) of kimchi per person annually, and many credit their nation’s rapid economic growth in part to eating the dish. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and chilli peppers, all of which are salutary. The vegetables used in kimchi also contribute to its overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains lactic acid bacteria, among those the typical species Lactobacillus kimchii. Health magazine named kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.   A 2005 South Korean study found, however, that when eaten in large quantities, kimchi may increase the risk of gastric cancer, particularly among people with certain genetic traits.””
Picture Of Kimchi
Picture Author: Nagyman http://www.flickr.com/photos/nagy/23219340/
Uploaded by: IGEL http://commons.wikimedia.org/wiki/User:IGEL
Picture Source: http://en.wikipedia.org/wiki/Kimchi#mediaviewer/File:Gimchi.jpg