Kimchi: Spicy, Tangy and Nutritious
Kimchi is a dish that has been a big part of Korean diets for hundreds of years. It’s made by fermenting cabbage and spicing it with garlic and chili paste—it’s similar to sauerkraut but packs a little more heat. Like other fermented foods, kimchi contains probiotics which are healthy bacteria for your gut. Probiotics have been shown to have plenty of health benefits, like boosting your digestive health, immune system, brain health and more.
Kimchi has become increasingly popular as a tangy ingredient. You may be able to find it at international grocery stores, but you can also easily make it yourself. A quick fermentation at home takes only about a half-hour.
- 1 small head napa cabbage, cored and cut into 1-inch squares (about 8 cups)
- 2 cloves garlic, minced
- ¼ cup water
- 2 tablespoons distilled white vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons fresh ginger, finely grated
- ¾ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon crushed red pepper
- 3 scallions, sliced
- 1 carrot, peeled and grated
- Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.
- Meanwhile, whisk vinegar, sesame oil, ginger, salt, sugar and crushed red pepper in a large bowl.
- Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.