Not without reason red cabbage kimchi is gaining more and more popularity. It is not only an attractive addition to dishes, but above all a source of bacteria that are good for the intestines and vitamins. Its intense color and deep taste are a harbinger of what is best in it: health, energy and balance for the entire body.
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At first glance, it stands out due to its color, but this is not its only advantage. Slightly sweet in taste, crunchy and extremely versatile – this is what red cabbage is. A vegetable full of health, which has been present in traditional European cuisines for centuries, today it also appears more and more often in modern plant-based dishes.
This is an ingredient that is great works well both in classic salads and in the stewed version with apples or balsamic vinegar. Thanks to this, it can give dishes not only a unique color, but also a deep, slightly spicy flavor.
It’s worth knowing that the vegetable does not lose its properties even after heat treatment – still retains a lot of vitamins and fiber. Red cabbage is not only a tasty addition, but also a way to diversify your daily diet. Reach for it more often to add color and natural energy to your plates, especially on colder days.
The new version of Korean classics is gaining more and more fans also in Poland. It is being made more and more often in home kitchens, but not everyone knows that its base does not have to be Chinese cabbage. It works just as well red cabbage kimchi. The recipe for this version is a perfect proposition for people who want to combine tradition with a bit of culinary creativity.
Red cabbage gives the dish an intense color and deep flavor, and at the same time retains its crunchiness even after several days of fermentation. Just chop the cabbage, add garlic, ginger, hot pepper and a bit of soy or fish sauce. After mixing and lightly kneading the mixture, leave it in a jar for a few days – then the flavors intertwine and the vegetables acquire a characteristic, slightly sour note. This is the magic of fermentation, thanks to which kimchi gains not only a unique taste, but also natural properties supporting immunity and digestion.
Red cabbage kimchi can be served as an addition to main courses, an ingredient in salads, and even as a spicy accent to sandwiches. This version of the classic Korean specialty shows that fusion cuisine can be not only delicious, but also healthy. All you need is a little patience to discover how simple and satisfying it can be to prepare this fermented delicacy at home.
Although, its variations are also appearing more and more boldly in Polish homes. Among them, the version prepared with red cabbage stands out the most. Why is it worth eating red cabbage kimchi? Mainly because combines intense flavor, crunchiness and a multitude of health benefits.
Fermented cabbage is natural source of probiotics, that support intestinal function and immunityand the addition of spices such as garlic, ginger or chili – strengthens the body and has anti-inflammatory effects. Red cabbage additionally provides anthocyanins, i.e strong antioxidants that support the heart and slow down the aging process.
This version of kimchi also delights with its color and a more delicate taste than its traditional counterpart, so it will appeal even to people who are just starting their adventure with fermented dishes. This is a great way to introduce more plants, taste and health into your daily diet in a simple and natural way.
Purple kimchi is a way to strengthen your immunity every day and take care of your intestinal microflora. All you need is a bit of patience and a few ingredients to create a dish at home that combines tradition, taste and health. Take care of yourself, naturally and colorfully.
Source: Terazgotuje.pl
