What Is Kimchi And How To Make It At Home

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Spicy and aromatic Korean sauerkraut full of nutrients!

Spicy, aromatic, and all mighty dish from Asia, is one of the healthiest meals you’ll ever have. It’s full of good bacteria, which are essential for your gut’s health. Also, kimchi is low on carbs but high in fibers, so it’s a great addition to your weight loss plan.

It’s packed with vitamins, slows down the aging process, and it can even make you look prettier! Yes, kimchi has the power to make skin and hair healthier and prevent premature wrinkles. If the avocado is a superfood, then kimchi is a super meal!

Here’s what you need to make homemade kimchi:

1 pound napa cabbage, chopped

1 pound baby bok choy, cut and divided lengthwise

1/3 cup kosher salt

1/4 cup and 1 teaspoon sugar

2 teaspoons grated or minced garlic

1 teaspoon finely grated peeled fresh ginger

1 teaspoon pressed red pepper

2 tablespoons fish sauce

1 tablespoon toasted sesame oil, and some for drizzling

Toasted sesame seeds


1. In a massive bowl, combine the napa cabbage and bok choy. In a large pan, combine the salt and 1/4 cup of the sugar with 2 measures of water and warm over medium heat just until the salt dissolves.

2. Spill the brine over the cabbages and leave it to stand at room temperature for half an hour. Rinse and drain the cabbages, then transfer it to a large bowl and add the garlic, ginger, red pepper slices, fish sauce, sesame oil, and the remaining one spoon of sugar, then toss well.

3. Leave it for another 30 minutes.

4. Garnish the kimchi with sesame seeds, and it’s ready to be consumed.

Though it’s ready for serving immediately, the taste gets stronger the longer kimchi sits. You can eat it as it is, or add it to stew, rice with beef, even fries.

The possibilities are endless, and you can make more significant portions, and then keep kimchi in a jar. It doesn’t have an expiration date, just use it until you see the mold, or it starts to taste funny.