Monday, November 29, 2010

Kimchi - food for perfect health

Kimchi is the heart of the Korean diet for thousands of years. Although there are many varieties of kimchi, which is composed mainly of vegetables fermented in brine with spicy sauces. The most common ingredients include garlic, spring onion and Chile. Depending on the type of kimchi made, other spices, ginger, onion, fish or seafood with salt, fruit and fresh fish. The most popular is the variety of Chinese cabbage.

Kimchi is highThe concentration of dietary fiber. Fiber kimchi helps prevent and cure diseases such as heart disease, diabetes and obesity. And cholesterol, low in sugars, fats, while low in calories. Kimchi is rich in antioxidants such as vitamin A, thiamin (B1), riboflavin (B2), vitamin C, calcium and iron. Most types of kimchi contain ingredients such as onions, garlic and peppers are health benefits. Red Pepper is one of the most common ingredients of kimchi,Capsaicin, the spicy flavor. Capsaicin stimulates the gastric juices in the stomach and digestion AIDS. Garlic stimulates the immune system and helps the body absorb vitamin B1. Ginger increases the appetite and increases circulation. Kimchi is a fermented food that contains beneficial bacteria cultures L. acidophilus probiotic or "friendly" bacteria in yogurt. L. acidophilus improves intestinal function, strengthens the immune system and helps to produceNiacin, folic acid, pyridoxine y. Kimchi is a healthy diet in general.

What follows is a recipe for the version baechu cabbage (Chinese cabbage) kimchi:


or a head of cabbage (cabbage wombok baechu version)

½ onion, finely chopped

or ¼ carrot, julienned

¼ or radishes, julienned

or 4 green onions, cut into two centimeters

or 2 tablespoons minced garlic

or 1 c. teaspoon ground ginger

or ½ cup go choo ga Roo (Korean chili powder)

or 2 teaspoons of seaSal

or 1 tablespoon sugar

½ cup of salt or sea (or sea salt)

or 1 cup water

or ¼ cup Jeot Gal (Korean fish sauce)


1. The fourth part of the Wash cabbage and drain.

2. Mix ½ cup of sea salt (or sea salt) and 1 cup water.

3. Put the cabbage in salted water and get off at the same time, salt.

4. In a bowl, add the cabbage and pour salt water on one side of at least 6-8 hours. (Accommodations will belarge.)

5. The cabbage should be flexible enough to bend.

6. Wash and drain well.

7. Mix ½ cup go choo ga Roo (Korean chili powder) 2 c. teaspoon salt, 1 tablespoon sugar, ¼ cup Jeot gal (Korean fish sauce) 2 tablespoons minced garlic 1 tablespoon teaspoon of chopped ginger.

8. vegetable mixture, the mixture of chili powder.

9. Take cabbage and stuff in the mix on every level. Try to incorporate

10. With two outer leaves, wrap the whole safe.

11. Putan airtight container.

12. Let stand at the counter in the kitchen during the night.

13. Refrigerate for 2-3 days.

14. Serve with rice.

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