Yummy, Healthy Korean Kimchi Recipe (using Napa or Chinese Cabbage aka Wong Nga Pak)

KimchiA delicious, healthy side of Korean Kimchi..Yummy! :D


Good morning, dear friends :D

Heheh, of late since I started making cleaning enzymes, I have been caught in the  mood for fermenting anything for health, such as Drinking Fruit Enzymes, Homemade Raisin Wine (I will only post this recipe when I harvest it on 02 Jan, 2010 and know then if it is successful or not :wink: ), and Kimchi. :roll:

I have always love Kimchi for its tangy, sour, spicy and crunchy taste. Every time my family goes for Korean Barbeque meals, I would ask for lots of Kimchi. I used to think making it was difficult as I didn’t know where to get the Korean ingredients but since I saw a Malaysian adaptation of the recipe, I made a huge batch of Kimchi a month ago and my family have been eating it as an appetizer or side dish with all our meals for health.

Why is Kimchi healthy? The Koreans have been consuming Kimchi for ages and it is a must to be had with meals. As usual, I did some reading over the Internet to find out about its wonderful health benefits and to learn about the various Kimchi recipes……and that was enough to give me the zest to make my own Kimchi for the first time. It is so much cheaper this way as I have seen a very small tub of Kimchi selling at RM12 or USD2-80 at the local supermarket (I would need to spend a lot to feed my family Kimchi! :roll: ).

Here are some sites you can check out for a very interesting read :-

1) Why Kimchi prevents obesity – by Ann Olson

2) Say Kimchi – from my local newspaper, The Star

3) The Hidden Benefits of Kimchi - by Ann Olson

It was found that the fermentation process of Kimchi produces lactic acid to penetrate the food and forming healthy bacteria called Lactobacillus Kimchii, and the ingredients used in Kimchi are high in anti-oxidants. In summary, Kimchi is very good for  :-

  • prolonging endurance
  • regulating the digestive system
  • increasing metabolism (it is especially good for men)
  • helping lose weight
  • low in calories, high in fibre and vitamins
  • improving absorption of Vitamin B12 (from garlic)
  • good body immunity
  • cooling to the body (good to counter heatiness)

Here is my version of Korean Kimchi :-

Kimchi -How To Make (6)

2 large Chinese or Napa Cabbage

Washed, cut into preferred sizes, and soaked in a brine solution consisting of 10 litres water (2.5 gallons) and 1 cup salt for 3 hours (I used my kitchen sink for this :idea: .) Remove cabbage from brine and rinse in water twice. Squeeze out all the water and put into a large container.


Kimchi -How To Make (4)

Some Chinese radish or daikon, a good bunch of green onions, 2 whole bulbs of garlic, 2 thumb sizes of  fresh ginger, 4 medium onions


Kimchi -How To Make

Slice radish or daikon thinly and cut green onions on the diagonal into 1-inch lengths


In a blender, place the garlic, ginger, onions from above and the following ingredients ===>

Kimchi -How To Make (5)

1 Korean or any Yellow Pear and 1 Apple (peeled, seeded and cut into chunks)


Kimchi -How To Make (7)

1 cup of Baba’s Pure Chili Powder (this is very spicy, reduce half if you prefer less spiciness),

1/3 cup of fish sauce (can replace with soy sauce or 1/4 cup anchovy paste)

and 1/4 cup of honey( or sugar)….or you can adjust all these ingredients accordingly

Blend everything finely and pour into the bowl containing  Chinese Cabbage.

Wear gloves to protect your hands from the spicy chili and mix everything thoroughly in a large basin like below :-

Kimchi -How To Make (1)

Kimchi -How To Make (2)

I placed everything into a large Corningware casserole and left it overnight (covered) in the kitchen to ferment in a warm place


Kimchi -How To Make (3)

This is how my Kimchi looks the next day…I had sprinkled some sesame seeds on it to make it look more yummy :lol:

Warning :- It is best to put the Kimchi into clean, airtight bottles and refrigerate because the Kimchi gives out a very strong smell, which may affect the other foods and drinks in the fridge. :idea:

The Kimchi gets more sour and the flavour improves as the days go by and my family finished all of it within one month.

It is delicious when eaten with hot cooked rice, with instant noodles or just add some cooked sliced beef into it to make it a main dish. Yummy! :D

Hope you like this recipe …. :D

With best wishes for good health,

choesf :D

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47 Responses so far »

  1. 1

    babi said,

    Dearest choesf! :)

    This is really mouth watering! From all vegetables, I like cabbage the most…and if it is sour and spicy, I’m sure I’ll love it and my family too. I have all the ingredients at my place and the recipe is very easy to follow.

    Thank you so much for sharing. Love, rose

    • 2

      happyhomemaker88 said,

      Hi there, dearest Rose! :D

      It’s really good to see you back….I love that new avatar of yours! :lol:

      I’m glad you like this recipe. I remember you have sour cabbage in your cuisine and last year, you asked me how I usually cooked my Chinese Cabbage or Napa Cabbage…I said we usually stirfry them. Now, we have this Korean version. :wink:

      With many te pups and love,

      choesf :D

  2. 3

    yen said,

    Hi Choesf

    This looks very yummy! How long I have to wait before eating it? You mean one day later? Really?

    You could turn this into a soup by adding chicken meat, tofu, tang hoon and eat it with rice! Wow, this is mouth watering!

    take care

    • 4

      happyhomemaker88 said,

      Good morning, dear Yen :D

      Yes, this Kimchi is sooo yummy that my daughter and I had it every day. Yes, you can eat it after one day it is made…and it tastes better and more sour over time! It is good to make a Kimchi soup out of it, too, like Korean style. :wink:

      The best time to enjoy this Kimchi is to finish it all within one month as I have found that beyond that, the crunchiness of the cabbage is gone and it doesn’t smell nor taste as good.

      Take care and stay healthy!

      With best wishes,

      choesf :D

  3. 5

    John said,

    Thank you for sharing this fabulous recipe for kimchee.

    I found your blog looking for citrus cleaner and am looking forward to making both of these.

    • 6

      happyhomemaker88 said,

      Hi there and welcome, dear John :D

      Thank you for your kind comments. Hope you like this Kimchi recipe here. It was my first attempt at making Kimchi. :oops:

      Good Luck with your enzyme cleaners! Let me know if you have any queries on them and I’ll (as well as the other very helpful visitors) will try to answer them….but I think we have covered most of them already. :wink:

      Do have a wonderful day!

      With best wishes,


  4. 7

    John said,

    Do you peel all of the garlic cloves?

    • 8

      happyhomemaker88 said,

      Good morning, dear John :D

      Yes, I peeled all the garlic cloves, and also the knob of ginger.

      With best wishes,

      choesf :D

  5. 9

    John said,


    The kimchee has been setting 24 hours and I am eating it right now with rice thanks to your help and recipe. :)

    The kimchee is very hot! :o but not bad, and the rice helps a lot. I did not find daikin at the stores so am going to add regular radishes in a couple of days. Also I will look for the fish sauce and chili powder. I used 3 seranno peppers, and 3 leek bottom 1/2’s instead of onions. It is good and I hope next time will be better. :)

    • 10

      happyhomemaker88 said,

      Good morning, dear John :D

      Hope the Kimchi wasn’t too hot for you. We enjoyed our Kimchi but I will heve to reduce the chilli powder the next time I make it…although our mouths and tongues were “on fire’ from the Kimchi, the taste was so good that we couldn’t stop eating it…it’s really good with rice,yes? You did right by using leeks instead of green onions….and radish is similar to daikons. I think we can put in different types of vegetables and the sauce base recipe remains the same. We have a little Kimchi like an appetiser, with our lunch and dinner.

      To make Kimchi stew/soup – just boil some water (about 2 cups), then add in thinly sliced beef, chicken or tofu and mushrooms. When it comes to a boil, immediately turn off the fire. Add in as much kimchi vegetables and liquid as you like and top with some green onions/scallions. Eat with rice! Yummy! :wink:

      Your Kimchi will taste better as the days go by….but be sure to finish it within a month. I have found it to taste a bit funny when it’s kept longer than that. :lol:

      With best wishes,

      choesf :D

  6. 11

    agentcloudy said,

    Hi, I had halved the ingredients because my local asian grocery did not have very fresh chinese cabbage, so I ended up throwing a lot of the outmost leaves away. Therefore my radish and cabbage was close to 1:1. Would this explain why mine had turned out so bitter? Should I add more honey to offset the bitterness? Right now I shredded up the remaining cabbage and letting it soak in the brine to add to the first batch. I’m hoping this will make it more crunchy/edible. Cheers

    • 12

      happyhomemaker88 said,

      Hi there, dear agentcloudy :D

      I’m glad you are making Kimchi to eat, it is so delicious and healthy. Unfortunately, I don’t know if the reason of your kimchi bitterness is due to the radish :oops: ….let’s see how the taste turns out when you add the remaining cabbage to the first batch. I am also learning from you… :lol:

      With best wishes,

      choesf :D

  7. 13

    John said,

    Choesf, big thank you to you!
    I have prepared the 4th batch of Kimchi last night. The first 3 batches were each gone in 4 days. I got two 5 gallon food grade buckets from the pastry section at a grocery, that help greatly with the preparation and draining. This last time I used three large chinese cabbage, 1 cup of sea salt, and 2 gallons of water. I soaked the cabbage 3 hours the first 2 times, 4 hours the 3rd time, and 5 hours this last time. I am trying to figure out how to speed the fermentation (but not too much) as the Kimchi is always gone very quickly.

    Other ingredients;
    1/2 daikon radish, 12 red radishes;
    1 large cucumber, 2 medium zuchhini squash;
    1 large bunch green onions;
    large cube fresh ginger root, 2 garlic bulbs, 6 serrano peppers;
    1/2 cup frozen mango, 1/3 cup sugar, 1/2 cup water.

    A bulb onion was used the first 3 times but not the 4th time, as I am not fond of onion. I did not use any fish sauce, which is simply fish, water and salt. All the fish sauce here has some additive, and it is not necessary anyway. I have used serrano peppers every time, except the 3rd time used red pepper powder (which is what Baba’s is). The Kimchi is good either way, but I like the fresh peppers better. The Kimchee is green without the red peppers. I have added the cuke and zukes from the 2nd batch on.

    The radishes, cuke and zukes were soaked 5 hours in the 2nd bucket, then drained and set aside. I put a gallon of pure water in this bucket for rinsing, drained and moved the cabbage to this bucket, emptied the 1st bucket, drained the cabbage from the 2st bucket and moved it back to the 1st. The radishes, cuke and zukes were then rinsed in the 2nd bucket, drained and moved to the 1st, the rest of the ingredients were added, and the Kimchee mixed thoroughly.

    I missed having Kimchee the last few days, and hope this batch will last the rest of the week!

    • 14

      happyhomemaker88 said,

      Good morning, dear John :D

      Thank you so much for sharing with us your experience in making Kimchi – I really appreciate your feedback as I am also new to Kimchi. Just a few days ago, my youngest daughter received some Kimchi from her friend and we remarked that we really miss ours. Hmmm…it’s definitely time to make another big batch for ourselves. :lol:

      You gave me some ideas there…using zukes….I know those are zucchinis but what are “cukes” :?: I will add some zukes this time to give different textures/bite to the Kimchi. :wink: Very interesting there…you used frozen mango in place of the yellow pear. I love mangoes…I think I will try using some of that, too. Heheh, you certainly got a little production line going there in processing your Kimchi. :D

      Here’s a tip that you can try to hasten the fermentation of your Kimchi (I am guessing this from my experience in fermenting enzyme cleaners)…use some of the last Kimchi batch’s liquid/sauce and mix that into the new batch. Let me know if that will work.

      Did you see my post on “Dr. Tateishi Kazu’s Life Extension Miracle Vegetable Soup & Brown Rice Tea – For Treating Cancer, High Blood Pressure, Diabetes & Other Illnesses; For Skin Rejuvenation, Slowing Aging Process ….” :?: I am trying these – it’s been Day 6 for my family and I observed that the Vegetable Soup is a very good “pick-me-up”, better than coffee or tea and without the caffeine…it gives us more energy, too, in addition to the more popular health benefits that the soup and tea are known for. :idea:

      Do have a wonderful weekend!

      With best wishes for good health,

      choesf :D

  8. 15

    John said,

    Good morning, Choesf. It is evening here. :)

    Cukes are cucumbers.

    Thank you for the tip and the recommendation for the soup and tea. Your results are interesting. I will keep watching that thread and also this one. The citrus cleaner is still fermenting gradually.

    Have a great weekend and fabulous health. :)

  9. 16

    happyhomemaker88 said,

    Hahaha, you are sleeping as I am typing this, dear John. :lol:

    Ah, now I know what cukes are. :oops: Cukes willl be a wonderful crunchy addition to the Kimchi….did you remove the core/seeds before slicing them?

    This reminds me of a popular Malaysian version of pickled vegetables called “Nyonya Achar Awak”, but I don’t think this has as much nutrients as Kimchi since the Achar is not really fermented, but pickled.

    With best wishes,

    choesf :D

  10. 17

    John said,

    Hello Choesf,
    The 4th and 5th batches have been the best so far, soaking for 3 and 8 hours respectively, then leaving out for 2 days. Leaving the batch out for 2 days helped the fermentation process greatly. I began to eat each of them within 12 hours of the start. I used 4 chinese cabbages in the 5th batch and it still disappeared in less than a week. My plan for the next batch is as follows.

    4 large chinese cabbage
    1 large daikon radish
    4 large cucumbers, 4 large zuchhini squash;
    1 or 2 large bunches green onions;
    2 large cubes fresh ginger root, 2 large garlic bulbs;
    6 fresh serrano peppers, or 3 ounces red pepper powder;
    1/2 cup frozen mango, 1/2 cup sugar, 1/2 cup water.

    Best wishes. :)

    • 18

      happyhomemaker88 said,

      Hello there, dear John :D

      Wow, your next batch of Kimchi will be 4 times the amount I had made. Hey, I am going to have to address you as “King of Kimchi” already! :lol: You are very impressive with your Kimchi making skills these days. I am going to follow your recipe using mango when I next make my Kimchi…hopefully, it will be soon as my second daughter has been nagging me to do so and I am procrastinating. :oops:

      I have been meaning to ask you – Napa cabbage is considered “cooling” or yin in terms of Traditional Chinese Medicine (TCM)…and when it is fermented as in the case of Kimchi, it becomes even more “cooling”. With the large amounts of Kimchi that you consume, do you feel any lower backaches these days? Lower backaches that happen when it is not due to any strains or exertions are considered as a symptom of “over cooling.” The remedy is simple…just eat some “heaty” food to balance the coolness – foods that are grilled, fried, roasted, baked. :wink:

      Also, since you have been eating Kimchi regularly, did you notice any health benefits from Kimchi?

      Do have a wonderful weekend!

      With best wishes,

      choesf :D

  11. 19

    John said,

    Hello Choesf :)

    Thank you for your nice compliments! I am just enjoying the kimchi. :) I forgot to mention 2 gallons of water and 1 cup of salt for the soaking. I use (almost) pure water from the reverse osmosis system.

    I don’t know about chinese cabbage being cooling, but think that would be good for endurance exercise, long living, being healthy, and also the peppers, garlic, onions and daikon radish are hot! Perhaps they are mixed together in balance. I feel fresh veggies are the best foods as they are high in minerals. Kimchi is very high in enzymes, and no cooking! It is easy to make, there is almost no refrigeration and no chemicals. I like kimchi as it has a good taste, is good for digestion, and is a very healthy food. I exercise a lot and kimchi helps me to feel better, no pain. Exercise is ery helpful for people, to be healthy and active, to enjoy a long happy life, and especially getting older, to have mobility and keep moving.

    Choesf, do you know if other things can be used in kimchi, for example bok choy? I love the stalks of bok choy but the greens are quite tough. I wonder if the fermentation would help to digest and break down the leaves. I was not able to get the chinese (napa) cabbage this week due to the rain. :( I might be able to get some today, or else in a few days from now. Best of sucess with your next batches of kimchi! :)

    • 20

      happyhomemaker88 said,

      Hi there, dear John :D

      Oh, I didn’t know daikon is considered as heaty in nature. :oops: Thank you for letting me know that and also for all those useful information on Kimchi. It is a wonderful, balancing yin-yang vegetable-salad dish indeed, so healthy for us. As for the bok choy, may be you can make a small batch and see? I love bok choy, too, especially for its crunch…usually, I do a quick stirfry with it. :wink:

      With best wishes,

      choesf :D

  12. 21

    Corinne Peters said,

    I never heard of kimchee but it sure sounds delicious, I will try it think I will start
    with the beginners recipe. thanks for all the interesting dishes.

    Corinne Peters

    • 22

      happyhomemaker88 said,

      Hi there and welcome, dear Corinne :D

      If you like tangy tastes with a bit of a zing on your tastebuds, you will love Kimchi. :lol: It can be quite addictive eating kimchi, I usually eat more of it than I intend to at any one sitting. :oops:

      Yesterday, I cooked some instant noodles and dropped in a few spoonfuls of Kimchi, sauce and all, and it lifted the flavours of the otherwise, bland instant noodles.

      Other than the good taste, the Kimchi is very good for health. Heheh, John, our “King of Kimchi” here can attest to that! :lol:

      With best wishes,

      choesf :D

  13. 23

    John said,

    Hi Choesf,
    How is your kimchi coming along?

    Batch #6 went well for me, even leaving it out for all of the week.
    This week’s batch is with a big test of bok choy.

    4 large napa cabbage, 2 medium bok choy
    1 large daikon radish
    7 large cucumbers, 8 zuchhini squash;
    1 large bunch green onions;
    1 garlic bulb, 3 bulb onions, large piece fresh ginger root
    10 fresh serrano peppers, 3 jalapeno peppers
    6 gala apples, 1 cup sugar

    The chinese cabbage (napa & bok choy), daikon and zuchhini were soaked in the brine for 5 hours then rinsed in a bucket of fresh water;
    The rest of the ingredients were mixed in;
    There was so much this time that it almost filled the 5 gallon bucket!

    By the next day it was ready for eating, but very mushy.
    The bok choy greens were nice and soft, but the stalks have too much water!
    So I will not use bok choy again, unless only the greens.
    I want to try other things like mustard greens, kale, and broccoli.

    Question: I think the mix is fermenting (or spoiling) too fast, and maybe doesn’t have enough salt in it after rinsing. Maybe I should leave in some of the salt!

    I noticed from other recipes that they don’t use as much salt, don’t rinse, and just leave the salt in. Maybe the cup of salt is to get it to ferment more quickly, but some of it should be left in? I am a bit confused about how to adjust the amount of salt, and also wondering if nutrients are being lost with the rinsing. I much appreciate all your comments, thanks. :)

    • 24

      happyhomemaker88 said,

      Hi there, dear John :D

      Yes, for some recipes, they don’t rinse the “brined” cabbage. The one that I followed asked that the cabbage be rinsed. Perhaps you may like to omit the rinsing part and use lesser salt for the fermentation? I think some amount of nutrients would have been lost into the water when we brined them.

      For my 4 Japanese cukes and 2 zukes – I sliced them up, placed them into different plates, added about a teaspoon of salt to each plate, and let them sit for about 3 hours. When the cabbage was ready to be mixed together, I just squeezed out as much liquid I could from the cukes and zukes and mixed them with the cabbage.

      Wow, you are certainly adventurous enough to try kale, mustard green and even broccoli! :lol: I will let you try them out and learn from you, “King of Kimchi”. :wink:

      Enjoy your Kimchi adventures! :D

      With best wishes,

      choesf :D

  14. 25

    John said,

    Hi Choesf,

    I see you are experimenting too. Good for you. :-D

    Last time I saved some of the brine and it was all green!
    which gave me the idea that nutrients were being lost with the rinsing.

    Here is a video that shows another way to make the kimchi, that I am going to try in two days!

    All the best, :-)

    • 26

      happyhomemaker88 said,

      Hi there, dear John :D

      Sorry for the late reply – I have finally finished decluttering and cleaning my whole house for the Chinese New Year preparations and not it’s the shopping and preparation of the Reunion Dinner.

      That’s a good video on Kimchi making. I didn’t know we can post Youtube videos in the comments box…it sure helps lot to have direct access here, rather than going to the link. Thank you for posting it. :wink:

      With best wishes,

      choesf :D

  15. 28

    Ms. Donna said,

    Went to the market today and bought the ingredients. My adult son & I will make this
    together in two days time when he comes over. Your recipe sounds divine.

    • 29

      happyhomemaker88 said,

      Hi there and welcome, dear Ms Donna :D

      Thank you for your compliments. Hope you and your son likes the taste of this recipe. :wink:

      Just a few days back, my youngest daughter and I had quite a bit of Kimchi to go with our noodles in soup – it was delicious.

      Do have a lovely weekend!

      With best wishes,

      choesf :D

  16. 30

    Kimchi lover said,

    As you know too much of salt is bad for health therefore I would like to know what if I put lesser salt when soaking the cabbage? Will it makes any difference? The cabbage must have became softer after soaking it overnight? After soaking for overnight, I find the cabbage is still same as when I first bought it home. Should I re-soak again?

    Thank you.

    • 31

      happyhomemaker88 said,

      Hi there and welcome, dear Kimchi lover :D

      Yes, I do agree with you that too much salt is bad for health. :wink:

      When we put the cabbage in strong salt solution, it helps to draw out as much liquid from the cabbage as possible. Don’t worry, we are not salting the cabbage there. After soaking, the cabbage is given a rinse in water and as much excess water is squeezed out as possible before put in the sauce. It is not very salty. Anyway, the level of saltiness and one’s personal preferred taste can adjusted accordingly when we prepare the sauce. :idea:

      I’m not sure about the soaking overnight in lesser salt solution though :oops: and so, I can’t advise you there. :oops:

      With best wishes,

      choesf :D

  17. 32

    nerd10101 said,

    Mmm korean but I love chinese food. Especially if it is healthy.

    Since I went to your blog why don’t you go to mine :D


    • 33

      happyhomemaker88 said,

      Hi there and welcome, dear nerd10101 :D

      Thank you for dropping by. I had gone to your website – Congratulations on your new blog on Chinese cooking! :D

      The usual Chinese fare at restaurants can be unhealthy with ample use of oil and monosodium glutamate (MSG) in their dishes. One way to counter the oily intake is to drink lots of strong Chinese tea after the meal. :idea:

      For my family, I usually have stirfry, steamed, baked with little oil used. This way, Chinese food can be healthy. Once in a while, we do indulge in some sinfully, oily but delicious foods like Fried Chicken Wings or Chinese Roast Pork Belly or Sweet & Sour Pork. :lol:

      Happy Blogging! :D

      With best wishes,

      choesf :D

  18. 34

    happyhomemaker88 said,

    Hi there and welcome, dear Quora :D

    Thank you for letting me know that Kimchi is loaded with Vitamins A, B and C :D.

    I recently got a recipe on making Kimchi written by some Koreans living here in Kuala Lumpur and the recipe is adapted to what we can find in the markets. So, I will make a batch of Kimchi with my newfound recipe and post here on its taste and results. :idea:

    Do have a lovely evening!

    With best wishes,

    choesf :D

  19. 35

    Mindy M said,

    This sounds great! I make lacto-fermented saurkraut and cabbage slaw. Can’t wait to try this!

    • 36

      Hi there, dear Mindy M :D

      My friend makes a lot of cabbage slaw, which her husband loves. He’s from Sweden and he calls it “pizza salad” as it’s often served with pizza. Her recipe is really simple – just sliced cabbage, freshly cracked black pepper and apple cider vinegar or white vinegar. :idea:

      With best wishes,

      choesf :D

  20. 37

    Ade said,

    I gave a bottle of kimchi to my sis-in-law family and it was finished within a day. She asked if I have any more…….
    My sis and helper tried and said it was taste good.

    • 38

      Hi there, dear Ade :D

      Thank you for your lovely comments. Yes, this Kimchi is really easy to make and is tasty, too. :wink:

      Since I last posted this recipe, I have lost count of how many batches of kimchi I had made. These days, I am using a modified recipe I got from a Korean living in Malaysia.

      The changes to the recipe I made was :-

      1) I added 1 tablespoon of cincalok (Malaysian bottled fermented baby shrimps) and 1 bowl of cooked white rice into the blender

      2) instead of just the Chili powder – I used 200gm of fresh red chili and 100gm of dried chili (soaked in water for a while) and blended them together. The amount of chili can be adjusted to the level of spiciness you prefer. But if you use more of these 2 types of chili, the kimchi will have a richer, red colour…plus the taste is better.

      As a result, the kimchi is more authentic to the Korean one. :wink:

      As the Kimchi ferment even more, I would make Kimchi Jigae (Kimchi Soup) with sardines…..in a little pot or claypot, add in as much Kimchi as you like, add a cup of water, put in a small can of sardines, some cut up tofu, maybe some oyster mushrooms…simmer for about 5 to 10 minutes…then add freshly chopped green onions and sliced red chili as garnishings. Serve with a bowl of hot white rice, yummy! It’s so easy and fast to make and yet, tastes so delicious! :idea:

      Sometimes, I add in a teaspoon or 2 of miso paste to give the soup an extra oomph! :lol:

      With best wishes,

      choesf :D

  21. 39

    Ade said,

    Thanks for sharing.

  22. 41

    Hi there, dear friends :D

    While I was searching in the Internet for motherwort or yi mu cao or kachama. I found more information on the goodness of fermented foods, e.g. Kimchi :idea: ===>

    The Food that Helps You to Detox Pesticides

    Viruses Worldwide Battled by Gut Microbes

    Dr. Mercola’s Comments:

    Optimizing your gut flora is one of the most powerful nutritional interventions you can implement to stay healthy. That is one of the reasons why removing sugar and processed foods from your diet help you so much in that they improve your gut flora. Ideally it is best to use fermented foods to help you repopulate the good bacteria into your bowel.

    Kimchi is a fermented food that can help you improve your gut health. I don’t happen to enjoy it but many do. It is a traditional Korean dish made from fermented vegetables and a spicy blend of chili peppers, garlic, scallions and other spices. It’s common to find kimchi at almost every Korean meal, where it is served alone as a side dish, mixed with rice or noodles, or used as an ingredient in soups or stews.

    There are many reasons, health-wise, to give kimchi a try if you’ve never had it — it’s rich in vitamins A and C, for instance. But what makes kimchi unique is its fermentation process, which leads to the production of beneficial lactobacilli bacteria. This is especially important for Americans who typically do not eat fermented foods like kimchi on a regular basis, as these beneficial bacteria offer numerous benefits to your health.

    Heheh, it’s time for me to make a large batch of kimchi again! :lol:

    With best wishes,

    choesf :D

  23. 42

    adeline lee said,

    Hi, may I ask if I halve the recipe do I soaked the cabbage for 1 1/2 or 3 hours? I m going to try yr improvised version with added rice n cincalok n replacing chilli powder with fresh/dry chilli. BTW is there a substitute for cincalok? Can I used dried shrimp or ikan bilis? Ade

  24. 43

    adeline lee said,

    Sorry I more question. Do I need to cook the blended rice/cincalok or just mix it with other ingredients? Ade

    • 44

      Hi there, dear Ade :D

      It’s okay, do feel free to ask away here. Even if you half the amount of cabbage, the soaking time is still the same. This is to draw out as much moisture from the cabbage as possible. I am not sure if there is a substitute for cincalok – it is fermented and good to hasten the fermentation.

      However, you can omit the cincalok, if you like. Maybe you can use a tablespoon or two of Apple Cider Vinegar – that will start the fermentation well also.

      The blended rice/cincalok is to be mixed or blended together with the other marinate ingredients, no need to cook. :idea:

      Have fun making and eating your kimchi!

      With best wishes,

      choesf :D

      • 45

        P.S. When you finish mixing the cabbage and the marinate ingredients together, taste some of it to see if your seasonings are enough – e.g. more sugar or honey or fish sauce. I like mine more sour and so, I add either more apple cider vinegar or Chinese rice wine vinegar. The cabbage will taste bland at first because the flavours have not been absorbed yet. :idea:

      • 46

        adeline lee said,

        Thanks for your kind input. I am currently making a batch using your improvenised version. Appreciate your sharing so unreservedly.

      • 47

        You are most welcome anytime ! :D

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