KIMCHI

The recipe below is a standard recipe I followed, but altered to suit myself.
And, in fact, you may notice from the picutres, I did NOT use napa cabbage.
Those are actually brussel sprout plants.
Indeed, any leafy green in the family will do. :) Both broccoli and brussels sprouts are high in glucosinolates which are a compound that can prevent cancer in the body.
These sprouts are best when eaten raw in order to absorb the full nutrient and cancer-fighting properties.

  • 5 pounds napa cabbage cut into 1-inch pieces
  • 1/2 cup sea salt
  • 1 cup water
  • 1/2 medium sweet onion
  • 1 bub garlic
  • 1/4 cup water
  • 1/2 cup red pepper powder
  • 1 bundle green onions, chopped
  • 1 or two large carrots

    • Place cabbage in a very large bowl.
    Mix together sea salt and water and stir until sea salt has dissolved.
    Pour over cabbage and mix with your hands.
    Let sit for 2 hours.

    Blend together remaining ingredients.
    I like to add gochujang. Once cabbage has sufficiently wilted,
    rinse and place back in bowl, toss with seasoning mixture.

    Place into large mason jar and punch down to compress,
    Close tightly and leave at room temp overnight. Can be kept in fridge up to a year.

    Please note that I have found it needs to be kept
    submerged in brine, in order not to spoil. These little weights I bought online work great,
    but I've been told you can simply wash a ROCK and use it. :)


    And if you would rather buy, this is an excellent brand!

    Nutrition per 1/4 cup:
    Calories: 15 | Carb: 3 | Protein: 0 |Fat: 0 | Sodium: 150 | Fiber: 1