Hi everyone =)
Have you ever tasted famous Korean food kimchi? If you haven't then you should try it, Kimchi has a lot of good benefit both for health and skin beauty.
Recently, Kim Sung-Hoon, who chairs an upcoming Gwangju Kimchi Festival claimed that 'You know why there are so many beautiful women in Korea and Korean women have such smooth skin? It's because they have been grown on kimchi.'
and 'If you want to age gracefully and have beautiful skin, eat Korean kimchi,' said Mr Kim, a former agriculture minister.
So I began searching for benefit of kimchi and found something that interesting.
★ The magazine Health named kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.
★ Garlic in kimchi is rich in selenium and acillin This trace mineral is a key ingredient in the process that keeps skin and hair healthy, thereby preventing wrinkles.It also prevents cholesterol platelets from adhering to artery walls.
★ Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron.
There is basically a lot of way to made a kimchi. Some people prefer to use gochujang (fermented red pepper paste), or just ordinary crushed red pepper flakes. So here is my recipe =D (learnt it from my umma)
First you must prepare all there ingredients ^^, and let's start the brining process~
♥ 1 Napa cabbage / Celery cabbage
♥ a quarter cup of sea salt
♥ a bowl (small) of water
The key of kimchi making is fermentation. and the fermentation will work out if you do proper brining process.
This brining process is important! and make sure that you add an appropiate amount of salt, too much salt would makes the kimchi becomes so salty.
After wait for 4-5 hours. Wash the brined napa cabbage 3 times with clean water to deprive the salt.
And start to make a kimchi sauce:
★1/2 Ripe Apple (peeled)
★1/2 Ripe Pear (peeled)
★1/2 Onion, chopped
★5 cloves of garlic
★a quarter cup of anchovy sauce or fish sauce (buy at K-market)
★a quarter cup of ko choo kah rhoo (red pepper flakes)
★1 tsp of sugar
★1 tsp of minced ginger
a concoction of apple and pear juice added natural sweetness to kimchi, and this is the secret recipe ^.<~
Put the apple, pear, onion, and garlic to juicer and juice them well, don't add any water. and you will get something like this:
Then, pour the red pepper flakes, minced ginger, chopped scallions, and fish sauce to pear and apple juice. Blend them well with a spoon.
You will get a reddish paste by now. Pour it to the brined napa cabbage.
freshly homemade kimchi ready to eat ^^ or if you prefer to ferment it first it's ok :
♫ To ferment: Put all your freshly made kimchi to a jar. Glass jar or plastic, or just tupperware is okay =) Be sure to cap the jar. Leave them for one days at room temperature before put it in fridge.
The kimchi will continue to ferment as you leave it in refrigerator. The longer it ferment, the more sour it would get.
You can add kimchi as a sidedish on everymeal, or make kimchi as main ingredients for other recipe like kimchi-jigae or dokbokki kimchi. All is super delicious and spicy =)