Sweet and Spicy Kimchi

This is a traditional Korean dish that dates back 3000 years. It's a cultured vegetable dish that is spicy and rich in flavor. Kimchi is a fabulous healthy side dish, topping to a sandwich or eaten alone.

Ingredients

  • 1 Napa/Chinese or Savoy cabbage, or white cabbage, finely shredded (We usually use Chinese cabbage or savoy cabbage)

  • 3 Carrots, finely shredded

  • 1 Cucumbers, peeled, de-seeded and finely shredded

  • 1 Bunches scallions, thinly cut into diagonal pieces

  • 1 Apple, finely shredded

  • 2 Small oranges, peeled, sectioned and chopped into small pieces - optional

  • 2 teaspoons, garlic minced

  • ½ - 1 teaspoon, cayenne

  • 2 tablespoons, sesame seeds

  • 2 teaspoons sea salt or Himalayan pink salt

Method

1.Keep one large outer leave of the cabbage.

2.Place the shredded cabbage in a large mixing bowl with salt and gently massage to release the cabbage juice. Do this several times; cabbage needs to be floating in its own juice.

3.Add the remaining ingredients and mix well.

4.Firmly pack the vegetable mixture with the juice into a gallon glass jar. Cut the large leave of cabbage into the shape of jar and cover the vegetable mixture. Place a pint size, water filled, and tightly covered glass jar on top of the veggies to keep them submerged in the liquid while fermenting.

5.Cover with a clean tea towel or muslin and store in a warm dry place for 2 days. After 2 days check flavor, and if it's to your fermented taste, you're done. If you like more tartness let it go for another day and check again.

Health benefits of Kimchi

Kimchi is loaded with vitamins A, B, and C, buts its biggest benefit may be in its “healthy bacteria called lactobacilli, found in fermented foods like kimchi, yogurt. It will help digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And some studies show fermented cabbage has compounds that may have cancer preventive potential.


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