Fermentation: Homemade Recipe, Benefits… It’s all about kimchi, this immunity-boosting Korean condiment

If South Korea is known worldwide for its music industry (we don’t do K-pop anymore, right?), its gastronomy is not left out! Bibimbap, Korean barbecues but above all the basic kimchi preparation, traditional South Korean dishes are on the rise. We explain everything about this spice with its multiple virtues and addictive sweet and sour flavour.

The latest food trends fromEast Asia They multiply on the shelves of our supermarkets, to the delight of our taste buds! Kimchi, that The main ingredient in South Korean cuisine deliciously seasoned, he is can be found at Asian grocery stores Or at Prepare it easily at home. Cabbage, turnip, radish… Incorporate these spices into your diet without delay to add a little spice to your dishes while calming the fire in your digestive system due to its fermentation.

What is kimchi, this trendy condiment?

more’A million tons of kimchi It is eaten every year in South Korea where it is served at almost every meal. It serves both accompanying Based on condiment. This recipe fermented vegetables with milk, spicy delicious, It makes a place for itself on our tables. in addition to Nutritional benefits And its positive effects on the immune system – because fermentation – Take us on a journey through complex taste, between acidity And the flavor hot.

If the traditional recipe is made from cabbageAnd the carrot And the radish It is shredded as fine as sauerkraut, and there are many variants based on it turnip or Cucumber significantly. preparing from chili paste (where gochujang In Korean), ginger and garlic just like the principle fermentation However, it remains the same.

What are the benefits of this fermented spice?

With a thousand-year-old recipeKimchi is our new ally in luxury that we’re betting on Filled with nutrients And the balance our microorganisms. Here are some of its health benefits:

  • source fibresAnd the vitamins And the minerals necessary for our body.
  • Rich food probiotics And the Prebiotics Which contributes to the health of the intestinal microbiota.
  • Regular consumption may contribute to Better management of diabetes By reducing insulin resistance.
  • spices Low calories.
  • Taste umami Terribly addictive!

The easy recipe for fermented cabbage kimchi with hot sauce

In South Korea there are more than 180 kinds of kimchiEach region has its own specialty, however The traditional recipe, it is easy to make at home, and has not changed. Discover step by step how to prepare this miracle food and thus eat it on a daily basis!

Ingredients :

  • 2 kilos of Chinese cabbage
  • 2 shallots
  • 1/2 turnip
  • 3 crushed garlic cloves
  • 2 teaspoons of grated fresh ginger
  • 1 and 1/2 teaspoons fish sauce or nuoc-mâm sauce
  • 1 tablespoon red pepper paste OR gochujang
  • 1 tablespoon of sesame oil
  • 1 tablespoon of sugar
  • 100 grams of coarse salt

Prepare :

  1. Cut the cabbage into slices in length. Submerge them in a bowl filled with warm, salted water. Sprinkle the cabbage with coarse salt between each leaf. Let it stand and drain overnight.
  2. The next day, rinse it off Cabbage slices in water and filtered.
  3. Cut the turnip and leek in thin slices. Mix ginger, red pepper paste, garlic, sugar, sesame oil and fish sauce. Spread this mixture between cabbage leaves. Place the cabbage slices in a bowl and close it tightly.
  4. Wait 4-5 days For the kimchi to be ready. It can be kept for three weeks in the refrigerator. Incorporate it into white rice, broth, and soups to spice up your dishes and boost your immunity.

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