This kimchi recipe by content creator and recipe developer Keerti Dundoo Vodela takes four simple steps and just a day to be ready.
Kimchi is a delicious fermented Korean dish. The name “kimchi” is derived from the Korean word “chimchae,” which means “vegetables soaked in brine.” A fermented food that is naturally rich in probiotics, kimchi is great for your gut health. Probiotics are also known to improve brain health.
It’s made through a process called lacto-fermentation, which utilizes the bacterium lactobacillus to digest sugars into lactic acid, which gives the kimchi its peculiar sour flavour. It has similar health benefits as consuming yoghurt, which is also a probiotic.Kimchi is filled with many power-packed nutrients and benefits. According to studies, eating kimchi regularly has been found to lower LDL cholesterol levels and improve HDL cholesterol levels. This dish has also been linked with boosting the immune system, as it contains lactobacillus (good bacteria) that fights against bad bacteria and improves the disease-fighting ability of your body.
This recipe in particular contains jaggery as a sweetener, which is a better option for those looking to control their sugar intake. Along with the tanginess of the mango, the panna has the warmth of cardamom, cumin, and black pepper.
- Chopped cabbage: 1 cup
- Salt or sea salt: 2 tsp
- Garlic: 3-4 cloves
- Ginger: 1-inch
- Coarsely grated carrot: ⅓ cup
- Chopped spring onion: ¼ cup
- Rice vinegar: 2 tbsp
- Sriracha or any chilli sauce: 2 tbsp
- Red chilli paste: 1 tsp
- Honey: 1 tsp
Step 1 :
Slice the cabbage and place in a bowl. Add 1 tablespoon of sea salt and combine. Set it aside for an hour.
Step 2 :
For the kimchi paste, blend the garlic, ginger, chilli sauce, red chilli paste, honey and rice vinegar together in a small bowl.
Step 3 :
Rinse the cabbage under cold running water, drain, and dry it thoroughly. Transfer the cabbage into a bowl and toss it through the paste, along with carrot and spring onions.
Step 4 :
Transfer the kimchi into an airtight container and leave to ferment at room temperature overnight. Then place the container in the refrigerator to chill. The kimchi is now ready to serve.
Expert tip: The longer you store the kimchi, the higher the nutritional content will be.
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