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.