Salad Recipes – Kimchi
Kimchi is a traditional Korean fermented dish made from a mix of vegetable and seasonings (with napa cabbage being the primary ingredient). There are several varieties of kimchi (documented to be around 200) and it is also a key ingredients for may other popular dishes such as stew and fried rice.
Historically kimchi is believed to have originated around 300 years ago, in China. Then it was known as ‘jeo’. However with time, it spread to the three kingdoms of Korea and was adopted and modified and came to be known as ‘jimichi’, modern day kimchi.
Health benefits of kimchi
A high source of Vitamin C contains healthy bacteria and has very low calorie count, making it suitable for people on a diet.
Cabbage contains approx 70% water substantiating for less calories.
While healthy bacteria called ‘lactobacilli’ are created 4 times the amount to that of yogurt because of the fermenting process. A key essential for bettering digestion.
And the high amount of garlic is again good for lowering cholesterol.
Ingredients:
1 No – Chinese cabbage head chopped
1 tbsp – Sesame oil (optional)
1 tbsp – Soy sauce
1 tbsp – Garlic finely chopped
1 tbsp – Ginger finely chopped
1 tsp – Sugar
3 tbsp – Red pepper flakes
1 tbsp – Sea salt
2 tbsp – Vinegar
Get Authentic Orient Seasonings, mixes & pastes.
Method:
Blend vinegar, soy sauce, ginger, garlic, chili flakes, salt and sugar, till smooth.
Pour the dressing over the cabbage and gently toss.
Seal and refrigerate for 2 days before serving to let the cabbage wilt.