Wednesday, April 6, 2011

Kimchi...My way

I'm really fan....of this korean side dish Kimchi. without its I cant image my food .... so many dishes I prepared with it.... Kimchi rice, Kimchi Soup, Kimchi in Omlate, Kimchi ramen, Stew. I also add kimchi in my Kimbap, Pizza, burgers, sanwitch etc. Its high fibrous food gives you more nutrition and keep away from obesity :) ....
Kimchi is Korean side dish made from Nefa cabbage, (and sometimes radish) dish—made with a mix of garlic, kosher salt, vinegar, chile peppers, and other spices.

Why I love Kimchi so much :
First upall I like spicy food and kimchi provide this taste without fats, secondly Kimchi (or gimchee) 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.
This are the nutritional facts I calculated from the ingredients I used.

Preparation time 20 min

* 20 cups or one big Nappa Cabbage
* 1 medium Apple, Raw
* 3 tbsp Kosher Salt
* 1 tbsp Sugar
* 10 Raw Clove
* 3 tbsp Rice Vinegar
* 1 cup Onions, Green (scallion)
* 1 cup Onions
* 3 Tsp Sweet Rice
* 3 tbsp Red Chillie Powder

* optional - oyster sauce or fresh oysters

Wash and cut Neffa cabbage. Add kosher salt and keep this for 6/ 8 hours .
Grid together garlic, onion, scallion and apple add red chilli powder, sugar, rice powder and Rice vinegar make paste .

Now add this paste in Neffa cabbage. Mix well.

Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well - it will become kim chi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.

Leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kimchi to sit at room temperature for 2-3 days and then Refrigerate remaining kimchi.

with Kimbap


  1. Love your blog! Following from Bloggy Moms. I love kimchi and the spicier the better!

  2. nice recipe, luv ur space.