Try This Homemade Kimchi Recipe – It Could Be Your Secret Weapon Against Fat, Aging, Diabetes, and Cancer

Kimchi, a traditional and distinctive fermented Korean delicacy, is made from cabbage, salt, vinegar, and a variety of spices. Store-bought kimchi often contains non-beneficial ingredients and excessive salt. Homemade kimchi allows you to adjust the salt content and add other vegetables to enhance the flavor.

Kimchi is a rich source of probiotics, providing beneficial Lactobacillus bacteria due to fermentation, which is crucial for a healthy gut and digestive system.

Cabbage itself is highly nutritious, serving as a potent detoxifier and anti-inflammatory agent. Fermentation further boosts its nutritional value, aiding in the prevention of diabetes, obesity, ulcers, and lowering the risk of certain cancers.

Among the advantages of kimchi are:

1. Enhanced gut health through beneficial bacteria

2. High levels of antioxidants (anti-inflammatory, immune strengthening)

3. Immune system strengthening
4. Reduced growth of cancerous cells
5. Slows down the aging process (thanks to high levels of antioxidants)

6. Lowers blood sugar levels

7. Weight Loss: Enhancing gut health naturally increases metabolism, aiding in the prevention of weight gain or supporting weight loss efforts.

The health benefits of kimchi are numerous, making it a valuable addition to your diet. The following recipe is not only tasty but also allows for customization with other vegetables of your preference.

Homemade Kimchi Recipe

Ingredients:

• 2 heads of organic napa cabbage, shredded
• 2 tbsp. sea salt
• Water
• 5 scallions, finely chopped
• 3 cloves of garlic, crushed
• 1 tsp. fresh ginger
• 2 jalapeños, minced
• 2 tbsp. crushed red chili pepper
• 1/2 of an onion
• 2 tbsp. raw unpasteurized honey
• 1/2 sheet of nori, torn into small pieces

*Use enough water to submerge the cabbage

Method:

1. Combine the cabbage and salt in a large bowl. Massage the salt into the cabbage until it begins to soften slightly, then add enough water to submerge the cabbage. Cover with a plate and weigh it down with a heavy object, such as a can or jar of beans. Allow it to sit for 1-2 hours.
2. Thoroughly rinse the cabbage under cold water three times, then let it drain in a colander for 15-20 minutes. Rinse and dry the bowl previously used for salting, and keep it ready for step 4.
3. Prepare the kimchi paste by mixing together the garlic, ginger, jalapeños, red chili pepper, onion, honey, and nori.
4. Add the cabbage back into the bowl, along with the scallions and the kimchi paste.
5. Use your hands to mix the paste into the vegetables until they are fully coated.
6. Fill a large mason jar with the kimchi, pressing down until the brine covers the vegetables. Leave at least 1 inch of space at the top. Seal the jar with its lid.
7. Allow the jar to sit at room temperature for 1 to 5 days. Bubbles may form inside the jar, and brine might leak from the lid; place a bowl or plate underneath to catch any overflow.
8. Daily, press the vegetables down with a clean spoon to keep them under the brine, releasing fermentation gases. Once the kimchi reaches your desired taste, store the jar in the refrigerator. It can be consumed immediately, but it is best after another week or two.