30 Minute Kimchi 

Total time: 30 mins

INGREDIENTS

  • 3lbs cabbage
  • ⅔ cup coarse salt
  • 6 cups water
  • 1 medium onion, diced
  • ½ korean pear or 1 apple, peeled, cored and diced
  • 7 cloves of garlic
  • ½ cup of korean chili flakes or regular chili flakes
  • 4 tablespoons soy sauce, rice vinegar mix (2 tbsp each)
  • 1 inch ginger, peeled 
  • 1 tablespoon sugar
  • 3 green onion, sliced
  • 2-3 fresh serrano peppers, sliced

INSTRUCTIONS

  1. Prepare the cabbage by removing the stem and cutting each head into 3-4 sections, adjusting for size. Place the cabbage leaves into a spacious mixing bowl.
  2. In a pot, bring water and salt to a boil until fully dissolved, then allow it to cool for 5 minutes. Carefully pour the salted water over the cabbage in the mixing bowl. Let it soak for 10 minutes, then flip the cabbage sections and continue soaking for another 5 minutes. Rinse once, then thoroughly drain.
  3. While the cabbage drains, create the flavorful kimchi filling. Blend garlic, ginger, onion, pear (or apple), and sauce until smooth. Transfer the puree to a small mixing bowl and incorporate Korean chili flakes, sugar, and Korean plum extract if desired, mixing until well combined.
  4. Now, place the drained cabbage in a large shallow mixing bowl. Add serrano chilies, green onions if desired, and the prepared kimchi filling. Toss everything together gently until evenly coated. Sprinkle toasted sesame seeds over the mixture and toss again to incorporate. Enjoy!

Photo credit: https://www.sidechef.com/recipes/202/30_minute_kimchi/

BENEFITS

Fermenting cabbage to make sauerkraut or kimchi not only enhances its flavor but also boosts its nutritional value. During fermentation, beneficial bacteria like Lactobacillus convert sugars into lactic acid, preserving the cabbage and creating a tangy taste. This process not only extends its shelf life but also increases the bioavailability of certain nutrients. Fermented cabbage is rich in probiotics, which promote gut health and aid digestion. Additionally, it’s a good source of vitamins C and K, providing immune support and contributing to bone health. Fermented cabbage is also low in calories and high in fiber, making it a nutritious and versatile addition to meals.

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