Kim­chi

NZ Lifestyle Block - - Feature | Fermentation -

It seems that restau­rant menus ev­ery­where are in­clud­ing some sauer­kraut or kim­chi in their dishes. Both are vari­a­tions on fer­mented cab­bage and are con­sid­ered to be one of the health­i­est foods in the world.

Ex­ten­sive re­search in­di­cates they con­trib­ute to colon health, lower choles­terol, bet­ter think­ing, a stronger im­mune sys­tem, healthy skin, and weight loss. Ad­di­tional re­search also shows kim­chi has anti-ox­ida­tive, anti-age­ing, and im­mune-sup­port­ing prop­er­ties.

Kim­chi is more of an ac­quired taste than the other fer­mented veg­etable dishes in this story, but it’s easy to make and quite ad­dic­tive once you start eat­ing it.

You can vary the amount of chilli, gar­lic and gin­ger to sit your fam­ily’s taste. I usu­ally cut my Chi­nese cab­bage into pieces be­fore salt­ing them overnight and then drain­ing them to make the kim­chi. It al­ways works well. But you can also leave the cab­bage whole, as many Kore­ans do.

Once you have made the kim­chi it can be eaten as a side dish, as is. Al­ter­na­tively, to en­cour­age the fam­ily to eat this health­i­est of foods, you can use kim­chi as an in­gre­di­ent in other dishes, for ex­am­ple as a fill­ing in homemade sushi, or add a lit­tle to burg­ers or wraps for a spicy pickle kick.

Chi­nese cab­bage.

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