I had the good luck to watch Dr. Tae Yun Kim and her sister make incredible amounts of Kimchi the other day. It is truly an artform, to make Kimchi!
Kimchi might well be the ultimate health food. It’s been made in Korea for thousands of years, and for a good reason. Not only does it have all the health benefits of it’s original ingredients, but in this case, the whole is better than the sum of its parts. Plus, it stores very old and improves with age!
In addition to the obvious – the large amounts of vitamin C and A, it is a very powerful pro-biotic and the most important health benefits are boost of the immune system, anti cancer properties, strengthens the digestive system, and a whole lot more. It is such a powerful food that during the SARS crisis in Asia, people ate Kimchi in large quantities and it was imported into China in never-before-heard-of amounts.
In Korea it is not, “an apple a day keeps the doctor away,” rather, “Kimchi every day keeps the doctor away.”
As for recipes, there are as many out there as there are households in Korea. Each family has their own version, and if you want to try out making your own, you can find countless instructions on the internet – just be sure to use a recipe that doesn’t have MSG in it, as we know how that would be very bad for you. The majority of Kimchi is made with Napa cabbage, but there are versions with large Korean radishes, green onions, chives, and many other vegetables.
Or you can wait until Dr. Tae Yun Kim‘s cookbook gets published, and get her very own versions of Kimchi!