Kimchi has amazing benefits for your body. In addition to the good bacteria it is also a great source of calcium iron, betacarotene and vitamins A,C, B1 and B2. Picture here it is a variation of David Permutter, MD. recipe.
- 2 pounds organic napa or savoy cabbage, cut into small pieces
- 1/4 cup plus 1 tbsp unrefined sea salt
- 1/4 cup gochugaru or pure organic hot chili powder
- 1 large asian pear, bosc pear or crisp apple, skin-on cored and chopped
- 2 tbsp chopped organic garlic
- 2 organic leeks well washed and chopped (white and some green parts)
- 1 tbsp of ginger root
- 1 tbsp of turmeric
- 1 large Daikon
- 1 organic carrot
1. Combine the cabbage with 1/4 cup of the salt in a large mixing bowl. Add enough warm distilled water to cover. Using your hands, mix the cabbage into the salted water. Set aside, uncovered, for 4 to 8 hours.
2.Drain the salted cabbage into a colander and rinse under cold running water, shaking off excess water. Place the cabbage into a large mixing bowl.
3.Combine the gochugaru with the pear, garlic, ginger and turmeric in a food processor with a metal blade and process to a smooth pure. Set aside.
4.Mix the carrot, daikon and the leeks into the cabbage. Using a rubber spatula scare the chile puree into the vegetable. Use your hands to thoroughly rub the chile paste and the remaining salt into the vegetables.
5. Pack the mixture into a sterilized jar (one pound). Use a smaller jar of glass that will fit down into the larger jar, press down firmly as you can so the liquid rises up and covers the vegetables. If the mixture has not created enough liquid to cover add cool distilled water to completely cover. Place the lid on the container and seal tightly.
Set aside in a cool, dark spot for 3 days.