Kimchi is one of the best known and oldest traditional dishes in Korea And has been appreciated as a staple and cultural symbol for centuries.

Originally served fermentation In addition, making vegetables durable in the cold winter months when fresh foods were scarce. Today Kimchi is not only an integral part of Korean cuisine, but also has internationally as “Superfood” Obtained attention.

Kimchi is a spicy, fermented mixture Cabbage and Vegetables and one Excellent source for probiotic culturesthat support the microbioma. The fermentation becomes a nutrient -rich Kimchi Power food, the valuable fiber, vitamins and Minerals delivers. 

Fermented Kimchi delivers a wide range of health advantages:

1. Darmes and probiotics
   Due to the fermentation, Kimchi contains plenty of probiotic bacteria that strengthen the microbioma, promote digestion and support the immune system. A healthy intestine contributes significantly to general health.
   
2. Antioxidant force
   Kimchi is full of antioxidants from ingredients such as garlic, ginger and chilli. These help neutralize free radicals, can protect cells from damage and have an anti -inflammatory effect.
   
3. Rich in nutrients
   Kimchi is an excellent source for vitamins and minerals:
   Vitamin C and A: Strengthen the immune system and promote skin health.
   Vitamin K: Supports bone health.
   Minerals: Delivers calcium, potassium and magnesium.
   
4. Promotion of digestion
   The high fiber content of Chinese cabbage and other vegetables supports the intestinal movement, helps to regulate blood sugar levels and is good for the gastrointestinal tract.
   
5. Support of the metabolism
   Thanks to the sharp ingredients such as chili (capsaicin), Kimchi stimulates the metabolism and can promote fat burning. At the same time, fermentation improves the absorption of nutrients.
   
6. Antimicrobial properties
   The combination of natural lactic acid bacteria and antimicrobial ingredients such as garlic helps to support the body in defense against harmful bacteria and viruses.
    

Kimchi combined tradition and Health promotion. Whether as a side dish, snack or main course - it promotes intestinal health, supports the immune system and provides important nutrients. No wonder it Superfood is celebrated!

Preparation time: 10 minutes
Micro fermentation time: 4-7 days
Required accessories: Micro fermentation glass with a membrane and glass weight

Ingredients:

• 1/2 Chinese cabbage
• 1 TL sea salt
• 2 spring onions, cut into fine rings
• 1 small carrot, cut into fine strips
• 3 radishes, cut into thin slices
• 1 teaspoon of chilli flakes (more or less to taste)
• 1 clove of garlic, finely chopped
• 1 cm piece of ginger, finely chopped
• 1 TL paprika powder (mild or sharp, to taste)
• 1 tablespoon of soy sauce or fish sauce (optional)
• 1 tablespoon of vinegar
• 2 Millivital measuring spoon of micro fermentation accelerator 

Preparation:

1. Cut the Chinese cabbage into bite -sized pieces and put them in a large bowl. Sprinkle with the salt, mix well and let it steep for about 1 hour until the cabbage is soft and pulled water. Then rinse thoroughly and drain.
2. Mix the chopped garlic, ginger, chilli flakes, paprika powder, soy sauce or fish sauce, vinegar as well as the spring onions, the carrot and the radishes well in a bowl.
3. Add the drained cabbage to the spice mixture and mix thoroughly so that the spices and the vegetables are evenly distributed.
4. Sterilize the fermenting glass according to instructions. Do not rinse with boiling water !!
5. Pour the spiced vegetables into the fermenting glass and press it with the glass weight. Make sure to leave space to the edge 2-3 cm, as the Kimchi can expand during fermentation.
6. Dissolve the micro fermentation accelerator in a little water and pour over the vegetables. Fill the glass up to the edge with water.
7. Close the glass with the fermenting attachment and have it fermented at a warm place for 4 to 7 days at room temperature, depending on the desired taste. 

Storage: After fermenting, place the glass in the fridge. The kimchi remains durable in the refrigerator for several days.

This recipe results in a smaller amount of Kimchi, ideal for 1-2 people or to try out production.

Have fun preparing and enjoying!

Kind regards

Your Millivital team