Some of you already know, but I am part Korean. My grandmother was from South Korea, and moved to the US when my mother was just a child. I grew up eating an array of "odd" foods for the time. Seaweed, fish cakes, dried Squid, fermented bean paste, and of course KIMCHI! Kimchi is a Korean staple, served at most every meal. I remember my grandmother eating rice/keem (roasted Seaweed)/kimchi for breakfast (really I think she ate it at every meal).
Kimchi has started making its delicious presence known. You can now find it at most grocery stores, and many restaurants have their own version. But, I will be honest…I have not found a version yet that compares to the homemade version my grandmother made (I could be slightly bias.)
I am going to share that recipe with you today!
So, What's so Good About Kim Chi?
No, but seriously, there is so many health benefits associated with consuming raw/fermented vegetables. These foods, in general, are super rich in immune healthy probiotics. These good bacteria are the backbone of the immune system and our body's first line of defense against bacteria and viruses. By fermenting/culturing the vegetables, we extract vital nutrition from the plants as well (B/D/K vitamins).
The ingredients found in the making of kimchi have their own added benefits when combined and cultured in this amazing food.
Gochugaru (Korean Red Pepper flakes)
Overall Kimchi has the benefits of….
*NOTE: Use a stainless steel bowl to do your mixing. Plastic will stain and retain fishy smell.
* NOTE: My kids will eat this mix with 2 TBSP of Gochugaru. So I will make it mild, fill their jar, and then add the rest of the pepper flakes to match mine and my husbands taste levels.
*NOTE: Should fill Approximately 3-4 pint jars.