KIMCHI
I succeeded in making kimchi, and it turned out really well 👌
I made it with Lithuanian cabbage, as I find it the most delicious :))
Kimchi is a traditional Korean appetizer of fermented vegetables, extremely rich in enzymes that aid digestion, and packed with beneficial bacteria (probiotics) that have a very positive effect on gut microflora.
Properly fermented vegetables actually heal the body. They prevent toxins from accumulating and help eliminate them. This way, we get sick less often.
Fermented vegetables are very nutritious; they contain more enzymes than raw vegetables and also provide our body with necessary probiotics and minerals.
Beneficial probiotic bacteria and enzymes improve gut function, participate in blood cleansing processes, help regulate weight, provide energy, normalize body pH, and help eliminate pollutants, making fermented products an essential part of any detoxification program.
By regularly consuming such products, you will notice an improvement in your immune system and digestion.
You will achieve the best results by incorporating fermented foods into your daily diet: add them to salads or use them as a side dish.
Fermented foods are especially compatible and easily digestible with starchy and protein-rich products. By the way, another advantage is that regular consumption of enzymes will help control your cravings for sweets: you will always feel full and your appetite will decrease.
You will need:
- White cabbage,
- carrots,
- daikon radish,
- kohlrabi.
Preparation:
Chop the cabbage, carrots, daikon radish, and grate the kohlrabi with a coarse grater.
For the dressing:
Blend chili, ginger, curry, black pepper, garlic, salt, coriander, cumin 🌶
ATTENTION - often and for many people, fermented foods like sauerkraut and other vegetables cause bloating.
Why?
This indicates an unsuitable gut microflora. It is essential to cleanse toxins and parasites to allow beneficial bacteria to thrive. Then you will not experience any bloating.
More detailed recipe;
Since it's not in season, I value local seasonal vegetables more, so I prepared it this way:
I cut the white cabbage into cubes/squares. I then mashed them with salt - according to the quantity being prepared. For one head of cabbage, I used about a tablespoon of salt and crushed it with a wooden pestle. Just like preparing traditional cabbage :) The main thing is for it to soften faster...
Separately, I cut one kohlrabi into pieces, grated a couple of carrots with a coarse grater. I grated one white daikon radish into thin strips. I mixed all the vegetables together and crushed them with a wooden pestle.
Dressing.
In a blender/smoothie maker, I placed a few pieces of white daikon radish, a couple of dried chili pods, a couple of garlic cloves, ginger root, a teaspoon of black pepper, a tablespoon of honey, a teaspoon of curry, ground coriander, and ground cumin. I blended it until it reached a smooth consistency. ATTENTION - IF YOU DO NOT HAVE A POWERFUL BLENDER, GRATE ALL COMPONENTS AND MIX THEM TOGETHER WITH THE CABBAGE.
I poured the resulting mixture over the vegetables and mixed thoroughly again. That's it.
The process took place in a metal pot. I covered it with a lid and left it in the kitchen at room temperature for three days. I tasted it and was surprised :)) The flavor was fantastic, and the vegetables' tenderness was ideal. It can be eaten with anything. You can add it to soup, salads, with any other dish, or serve it as an appetizer, salad, etc...
To your health and bon appétit :)
Gražina Gum
