Of the countless varieties of kim chi that are made in Korea, by far the most common and celebrated version is made with Napa cabbage.
Kim chi that's made with cabbage is loaded with indole-3-carbinol (I3C), a compound that is well recognized as a powerful cancer-fighting compound. Numerous studies indicate that I3C can offer protection against many different types of cancer and may even stop the growth of existing tumors.
You could hop on over to a local Korean market to buy a bottle of kim chi, but it may not be as healthy as you'd like, since most commercially prepared varieties are made with white sugar and shrimp.
- To make healthy kim chi that still has lots of flavor and health-promoting compounds, start with a whole head of fresh Napa cabbage.
- Separate the leaves and chop them up into bite-size pieces. These shreds of cabbage will shrink about 25% during processing, so no need to make them too small. And no need to clean them yet, as we'll be giving them a good rinse in a bit.
- Measure out a quarter cup of sea salt and add it to a small bowl of warm water. Give it a gentle stir until the salt is dissolved.
- Now add the salt water to the cabbage and give the cabbage a light toss to distribute the salt water.
- Now a bit of waiting time. The salted cabbage needs to sit at room temperature for about four hours. The salt will help draw moisture out of the cabbage, and will also act as a natural preservative.
For the next step, please click on Dr. Ben Kim's link below:
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