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 Kimchi is a healthy Korean side dish that is fermented with lactic acid bacteria, and it's famous for its spicy, tangy, and umami flavors. There are many variations of kimchi available depending on the ingredients used, and traditional recipes typically include red pepper powder, fish sauce, and cabbage. However, simpler and less spicy recipes are also available for those who are new to kimchi. If you want to make delicious kimchi, the first step is to pickle the cabbage, let’s learn about the health benefits of kimchi and how to make it delicious with this article.

Kimchi dishes

Health Benefits of Kimchi

Kimchi is a healthy food that offers numerous health benefits. It is packed with probiotics that support gut health, digestion, and the immune system. Additionally, it is low in calories, high in fiber, and can be a great addition to a weight loss diet. Kimchi is also a rich source of antioxidants that help reduce inflammation and protect against chronic diseases such as cancer and heart disease. Moreover, it contains essential vitamins and minerals like vitamin C and calcium, etc. which are crucial for maintaining good health and preventing chronic diseases.

How to make kimchi - pickling Napa cabbage

Ingredients:

  • 3 Napa cabbages
  • 6 cups of coarse sea salt

procedure for pickling cabbage:

  1. First of all, To make delicious kimchi, it is important to choose the cabbage carefully. Look for cabbage with a clear contrast between the white and green outer leaves and a hard white stem when pressed. Moreover, it's best to choose a medium-sized cabbage to ensure a good taste.
  2. Cut the stem of the cabbage crosswise and divide it into quarters by hand. If you cut only the top of the outer skin of the cabbage and split the cabbage, the inside of the cabbage will split without bursting. When pickling, there is no need to wash and pickle the cabbage, just wash it 3-4 times after pickling.
  3. Dissolve 3 cups of salt in 3 liters of water and salt the cabbage. Then, take it out and salt it between the cabbage. Sprinkle the remaining 3 cups of salt over the cabbage, focusing mainly on the stem. Use sea salt as it is cheaper.
  4. Pour the melted salt over the cabbage and pickle the cabbage. Let the inside of the cabbage come up and pickle it. After 3-4 hours, change the positions of the upper and lower cabbages. The pickling time depends on the size of the cabbage and the amount of salt, but it will be pickled in about 8 to 10 hours.
  5. After about 8 hours, check if it has been pickled enough to bend smoothly. If so, the cabbage is ready. Wash the pickled cabbages 3-4 times under running water and put them in a colander. Drain the inside of the cabbage leaves side down. Pickling the stems too much will make the kimchi salty. Kimchi should be pickled with a moderately soft bend and freshness so that it is not too salty, crispy, and delicious.

Conclusion:

We've discussed the health benefits of kimchi, and we've also gone through the initial step of making kimchi, which is pickling the cabbage. After pickling the cabbage, the next article will cover the process of preparing the seasoning and making delicious kimchi.