It has long been known about the treasure trove of health that all types of pickles contain. In Poland, of course, sauerkraut and cucumbers are the most popularbut this time it’s worth giving a chance to something completely new. In Korea, served with almost every meal, it is also taking the cuisines of other countries by storm, not only due to its aromatic and slightly spicy flavor, but also the power of health-promoting properties. These are especially useful in the fall and winter, so this year, choose kimchi in your kitchen.
Kimchi, the national delicacy of Korean cuisine is the most popular pickle, most often made from Chinese cabbage, but not only. Its production also uses hot spices, garlic, ginger, spring onion, radish, carrot and white turnip. There are so many options for preparing kimchithat certainly every housewife has her own proven recipe, which differs in its preparation method or taste preferences.
However, it cannot be denied that kimchi is a real superfood, which is increasingly becoming a mandatory ingredient in cuisines around the world. It delights not only with its taste, but above all beneficial composition and properties.
In Korean cuisine kimchi is a mandatory element of the daily diet, without which it is difficult to imagine meals. This is not surprising, because Korean sauerkraut, and more specifically also other fermented vegetables combined with spices, delight with their taste and also allow you to take care of your body’s health on many levels.
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Kimchi as a superfood has many valuable properties that are especially appreciated in autumn and winter. Like any good silage, kimchi cares perfectly and. Thanks to the content of probiotics supports intestinal microflorawhich plays a key role in building immunity, helps in digestion and regulates intestinal peristalsis. Combined with the vitamin C contained in kimchi, this pickle is nothing to the body defensive shield against infections.
Moreover, it is a great remedy for inflammation. It has antioxidant properties, fighting free radicals. Beta-carotene, as one of the strongest antioxidants, cares for the body, showing anti-inflammatory and antioxidant properties, which is valuable, among others, during periods of increased illness.
However, this is still not the end when it comes to the benefits of kimchi. This too a real wealth of vitamins and minerals, which improve metabolism, ensure the proper functioning of the nervous system and brain, and also support the health of hair, skin and nails. Interestingly, kimchi also lowers cholesterol levels, so it also cares for the health of the cardiovascular system.
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The beneficial properties of kimchi are clearly demonstrated the health potential of this Korean pickle. Autumn is the perfect time to prepare it for your family. Prepared in jars, it will be used throughout the winter valuable support for the body during periods of increased infections and illnesses. Kimchi should be on the shelves of your pantry, especially since its preparation is so simple.
Ingredients needed:
- Chinese cabbage
- 3 carrots
- 1 per
- 2 chopped onions
- Ginger
- 2-3 cups of gochugaru chili
- 2 tablespoons of rice flour
- 1 cup of soy sauce
- 1 cup of salt
- ½ cup of sugar
Preparation method:
Start by preparing the cabbage by removing the white cores and cutting them crosswise. Put it in a large bowl, drain and sprinkle with salt. Leave it like this for about 1.5 hours, turning it over from time to time. Finally, remove excess salt from it, by rinsing under running water.
Then cut the carrot into sticks, the leek into slices, and crush the garlic, ginger and onion into a uniform mass. In a separate container, prepare a mixture of flour and water in proportions of 2 tablespoons of flour per glass of water. Heat the kimchi paste for a few minutes, stirring constantly. Add sugar to the mixture, mix and set aside to cool.
Proceed to preparing kimchi paste. To do this, add chili to the cooled gruel and mix thoroughly. Add the prepared vegetables and soy sauce. Mix the resulting paste with Chinese cabbage. Remember to do this with gloves.
Place kimchi into glass jarsbut not completely, as the fermentation process will take place. Leave them at room temperature for another two days, then transfer them to the refrigerator or a cool place. After about two weeks, the kimchi will be ready to eat as a solo snack or addition to numerous dishes. The taste and composition of kimchi can be modified, so it will never get boring and everyone will find the best one for themselves.
