Kimchi is a dish from Korean cuisine. These are fermented or pickled vegetablesand the most commonly used for this purpose are: Chinese cabbage, radish, cucumber or chives. Chili peppers are also a key element and add spiciness. However, the dish is valued not only for its unique taste, but also for its health properties.
Kimchi is a dish rich in valuable vitamins and minerals. Fermented vegetables deliver vitamins A, C, B1, B2, K, E. In addition, they supplement the demand for Thatlasso, potas, magnez, phosphor. It is also impossible not to mention the content Lactobacillus lactic acid bacteria.
This composition makes it kimchi is a natural source of probioticsthat will ensure the proper functioning of the digestive system. Lactic acid bacteria will have a positive effect on maintaining the balance of intestinal microbiota. Thus, they will improve digestive processes, reduce intestinal inflammation, and even… will alleviate the symptoms of irritable bowel syndrome. The probiotic will additionally strengthen the immunity of the entire body.
The content of numerous antioxidants in kimchi means that the dish inhibits the action of free radicals. It will have an effect on the body anti-inflammatory and anti-aging. The cardiovascular system will be protected because obniwife’s cholesterol level will remain in the blood. Regularly eating fermented vegetables will reduce the risk of developing diseases such as: atherosclerosis, stroke, heart attack.
Moreover, kimchi is one of the healthiest dishes in the world due to… properties supporting brain function. A mixture of minerals will have a positive effect on the better absorption of new things. They will alleviate the symptoms of high stress, allowing you to calm down. They will improve your mood and will prevent the occurrence of anxiety or depression.
The first time I tried kimchi in a Korean restaurant, I loved it. Unfortunately, its availability in stores is very poorand I wanted to eat this delicacy at home too. Then I decided to prepare him ““polonized” version. She’s really brilliant.
Ingredients:
- 750 g Chinese cabbage,
- 1 carrot,
- 5 spring onions with chives,
- a piece of fresh ginger,
- 4 cloves of garlic,
- 2 tablespoons of salt,
- 2 tablespoons of sugar,
- 4 tablespoons of soy sauce,
- 2 tablespoons of sweet pepper,
- 1/2 teaspoon cayenne chili pepper.
Cleaned Chinese cabbage divide lengthwise into 4 partsand chop each of them into smaller pieces. Cabbage sprinkle with saltmix and set aside for at least 1 hour. Meanwhile, cut the peeled carrot into sticks, cut the ginger, garlic and onion together with the chives into smaller pieces.
Pour into the blender bowl ginger, garlic, onion, sugar, sweet pepper, pepper and soy sauce. Whole blend until smooththese. When the designated time has passed, rinse the Chinese cabbage under running water.
Mix in a large bowl cabbage and carrots with aromatic paste. Transfer the mixture to a previously sterilized large jar. Remember not to stuff it completely, so leave some space at the top and close the container. Then leave the jar on 2 days in a room at room temperatureand then transfer it to the refrigerator or in a cool place for 10-14 days.
After this time “polonized” kimchi it is ready to eat.
Kimchi can be eaten as an addition to many disheswhich are served both cold and warm. It will be a great enrichment sandwiches for dinner, second breakfast at school or work, and can even be used as an independent snack during the day.
Kimchi can also be eaten for dinner. It goes well with fish dishes, meat stewscurry or cure. What’s more, this addition can replace classic salad in the main course served with rice, groats or potatoes.
Source: Terazgotuje.pl
