A trip to “the dragon store” to get ingredients to make Kim Chi.
recipe one is with Nappa cabbage:
http://drbenkim.com/how-make-kim-chi.htm
the second is with Bok Choy:
http://criticalmas.com/2010/04/bok-choy-kimchi-recipe/
The commercial version
the ingredients:
Bring on the brine-making, the peeling, the chopping, the stuffing of the jars!
Why make Kim Chi? Why ferment?
Fermented foods are healthy! Fermenting proliferates the “good” bacteria called lactobacillus which occur naturally in our digestive tracts. Through antibiotic use, including through our foods, our good bacteria diminish. Eating fermented foods helps re-establish the good bacteria in our gut. By doing so we help boost our immune function and reduce the “bad” bacteria in our bodies. This leads to healthier immune function and better living overall. Besides, Kim Chi is tasty!!!
