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Before you jump to Kimchi recipe, you may want to read this short interesting healthy tips about Why Are Apples So Beneficial For Your Health.
Every person has heard the saying “an apple a day will keep the doctor away”, nevertheless the question is, is this genuinely a true statement. Many individuals have lived with this viewpoint for many years, and they additionally pass this on to their children. This concept is known all over the world and men and women just take it as fact without knowing if this is actually true. In our research we have learned why you are told to eat an apple a day and we will be sharing that with you here.
More than likely you have heard of Cornell University, well they did their own study on how apples will benefit an individuals brain. They learned that one of the elements in apples referred to as quercetin, has actually been proven to help you to protect brain cells. Not to mention thanks to this ingredient in apples, they are able to in fact reduce Alzheimer’s symptoms.
In conclusion, I guess an apple a day really can keep the doctor away and now you understand why. The one thing you should recognize is that we only mentioned a portion of the benefits of eating apples. All the benefits would take us too much time to include in this write-up, however the information is out there. When you go shopping again, don’t forget to purchase some apples, their in the produce section. It can definitely help your health for short term and for the long haul.
We hope you got benefit from reading it, now let’s go back to kimchi recipe. You can have kimchi using 7 ingredients and 19 steps. Here is how you do that.
The ingredients needed to make Kimchi:
- Get 3 lb Red cabbage
- Prepare 3/4 lb Daikon radish
- Get 1/2 lb Yellow onion
- Use 5 to 10 cloves Garlic
- You need 1/2 lb Carrots
- Take 2 to 6 Thai Chilis
- You need 2 tbsp Kosher Salt or Sea Salt
Instructions to make Kimchi:
- Start by slicing the red cabbage in half, then quarters, so it'll be easier to work with.
- Slice all of the cabbage into strips about 1/4" thick. Put the cabbage into a bowl and set it aside.
- Slice all the daikon radish into thin coins. We slice everything super thinly to create as much surface area as possible! This will make it easier for the salt to do its work. The thicker it is, the longer it'll take to ferment.
- Add the radish to the same bowl as the cabbage.
- Trim and peel all of the onion. Thinly slice the onion and add it to the bowl.
- Peel all of the carrot.
- Now slice the carrot into thin coins and add it to the bowl.
- Peel 5-10 cloves of garlic, depending on how strong you like it, and smash the cloves.
- Add the garlic to the other vegetables in the bowl.
- Mince 2-6 Thai chilis into a fine paste. You'll start by cutting them into small slices then going over it all again with your knife to mince it even more finely.
- Add the chili to the bowl.
- It's time to mash those vegetables. Add 1/8 cup of salt (that's 2 tbsp) to the vegetables.
- Use your hands to squeeze and mash the vegetables and salt. Continue to do this until the vegetables start to leach water.
- Once water has leached out of the vegetables, set the bowl aside for 30 minutes. This will allow the salt to draw more water out of the vegetables. Clean up and relax!
- After the 30 minutes are up, tightly pack the vegetables into your 1 quart mason jar. Make sure there is enough liquid in the jar so that the vegetables are submerged.
- Put the lid on the jar and place it on your kitchen counter. Leave it at room temperature for at least 7 days. The bacteria need to be at room temperature to multiply and ferment.
- At least once a day, slowly open the lid to release the gases that build up. Hold your jar in the sink when doing this, for it’s sure to spray! Be sure to taste the ferment periodically. Once it tastes right to you, put it in your fridge.
- If the water level of the ferment drops below the vegetables, just add more of the mixture if you have any left over. If not, just add more water along with a pinch of salt, until the vegetables are submerged.
- Be sure to take a before and after picture of your kimchi. Watch it change color over time - it's a fascinating process. Post it on Twitter or Instagram with the hashtag #fermentfeast and we'll share it on the website.
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