I’ve been dying to make kimchi for awhile. I absolutely adore it, but the process always seemed so intimidating. In the end, it wasn’t at all. It takes a bit of patience, but not the kind that requires attention. Instead, you spend a few minutes preparing the cabbage, then you let it go for a few days only to have it ready to eat without you having moved a muscle beyond initial preparation. The result is packed with healthy probiotics and is absolutely spicy and delicious. Please try this!
Cabbage: lowers blood cholesterol, prevents cancer, and contributes to better digestion. In many cultures, cabbage juice has been used to relieve stomach ulcers. The vegetable is a great source of B vitamins and omega-3s and contains approximately seven times more vitamin C than an orange. Like garlic and onions, cabbage also boasts a high sulfur content, which helps to fight infection.
Full recipe @EcoSalon. Enjoy! I promise you will.