I love kimchee.
The first time I had it at a Korean BBQ in NYC I asked them for as much as they could give me. They kept bringing it and I kept eating it. For those of you who do not know, Kimchee is a traditional Korean dish made of fermented cabbage and spices. Koreans would bury it in the ground in jars as a method of refridgeration. Kimchee has kept Koreans Healthy and strong through many invasions and wars.
Health Benefits of Kimchee
The Health Benefits of Kimchee are truly astonishing. Fermented foods are one of the lost secrets to fast weight loss, being ripped and having immense health, but among fermented foods, Kimchee stands as king.
- Highest Concentration of Vitamin C – Did you know that hot peppers have the highest concentrations of Vitamin C of any known food?(13) Its a fact. Peppers have 10 times the Vitamin C of any other food, and good Korean kimchi uses a lot! The combination of fresh fruits and vegetables (especially the broccoli) with the chili pepper gives kimchi the richest concentration of Vitamin C in any prepared food.(14) This vitamin is needed in the gall bladder to convert cholesterol into a form that can be eliminated from the body.(15)
- Vitamin C Booster – Garlic is also important because selenium is a necessary part of glutathione(10), a substance the body makes from the amino acids glutamine, cysteine, and glutamic acid. Glutathione peroxidase is a vitamin C “booster” that reconstitutes Vitamin C as it breaks down in the lens of the eye, due to sunlight and cathode tube x-rays. Glutathione therefore makes 10 units of Vitamin C do the work of a hundred!(11)
- Cholesterol Cleaning & Heart Health – Selenium from the garlic works to scoop cholesterol off of arterial walls. Allicin from the garlic works with the onions to raise the levels of HDL transport molecules which carry the cholesterol down to the gall bladder. The high levels of Vitamin C are used to convert the cholesterol to disposable substances. And the glutathione peroxidase made from the garlic along with the phytochemicals from the fruit and vegetables all work to magnify Vitamin C’s availability.
- Increased Mineral and Nutrient Absorption – Traditionally lacto-fermented foods are high in beneficial bacteria which aids in mineral and nutrient absorption. The top two ingredients for promoting the beneficial bacteria and inhibiting the unfriendly bacteria are cabbage and onions.(20) EFermented cabbage is known to produce the most of this bacterium and thus is the optimal food for improving the efficiency of your digestion. You will get even more value from the food you eat when you have a serving of Kimchi each day.
- Increased muscle building – One of the best things about improving your digestive efficiency is that if you are on a high protein diet you will be able to absorb far more protein than you normally would. This means more lean muscle mass.
- Improved Immune system Strength – One study conducted by Seoul National University claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same bacteria found in kimchi. During the 2003 SARS outbreak in Asia, many people even believed that kimchi could protect against infection, although there was no scientific evidence to support this belief. However, in May 2009, the Korea Food Research Institute, Korea’s state food research organization, said they had conducted a larger study on 200 chickens, which supported the theory that it boosts chickens’ immunity to the virus.
- 1 Napa cabbage
- 3 Carrots
- 2 Cucumbers
- 3 Heads broccoli
- 2 Bunches scallions
- 1 Apple ( Be sure to use sweet red apples as they are the only apples that do not conflict with other foods )
- 2 Small oranges
- 1 Lemon
- 1 Onion
- 2 tablespoons apple cider vinegar
- Unrefined sesame oil ( olive oil will also do )
- 4 tablespoons sea salt
- Crushed red pepper (coarse)
- Crushed garlic
- Sesame seeds (I used flax seeds for better Omega-3’s)
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Cutting knife
- Garlic crusher (optional )
- Rinse all vegetables in water and salt.
- Cut out stem of cabbage with a V-notch, then cut in half lengthwise. Cut each half lengthwise once again, and slice crosswise into strips.
- Cut up the cabbage stem into thin strips.
- Sprinkle liberally with Kosher salt.
Scoop and stir with hands.
- Let cabbage sit while peeling carrots and cucumber. Peel carrots completely. Take strips from the cucumbers.
- Section the carrots and cut into thin strips.
- Section the cucumbers and cut into thin strips.
- Cut broccoli heads into byte-size pieces, cut stalks diagonally to make thin oval slices.
- Add salt. Scoop and stir.
- Trim scallions, slice the white part down the center, then cut into strips diagonally.
- Core and dice the apple and add.
- Skin the oranges and lemon.
- Slice the oranges, separate into pieces, and add.
- Put a handful of chilli pepper into a sauce bowl. Add from a third as much to an equal amount of sesame seeds, and crushed garlic.
- Add enough sesame oil to moisten everything, and approximately an equal amount of rice vinegar (enough to make a paste).
- Dice the lemon and squeeze into the bowl, add the remaining pieces.
- Drain the cabbage of water. This is important to prevent excess watery kimchee.
- Mix the ingredients in the sauce bowl to make paste, then gently spread the paste into the vegetable bowl.
- Throw it all in a big ole glass jar and keep in a dark dry place for 3 weeks! 5 weeks for extra stinky kimchee!
- Airola, Paavo. The Miracle of Garlic, Health Plus Publishers, Sherwood Oregon, p. 33
- Airola, p. 17..18
- Lau, Benjamin. Garlic for Health, Lotus Light Publications, Wilmont, WI, p. 16
- Klein, Louise. “Take Two Onions and Call Me in the Morning”, Bestways magazine, Vol. 17, Sept ’89, p30.
- Klein, p. 30 and “Garlic: Modern Application of an Ancient Food,” Total Health magazine, Vol. 12, April 1990, p. 49.
- Airola, p. 35
- Donsbach & Duarte, Cataracts, International Institute of Natural Health Sciences, Huntington Beach, CA, p. 17
- Airola, p. 33
- Donsbach & Duarte, p. 16
- Donsbach & Duarte, p. 17
- Donsbach & Duarte, p. 13
- Pauling, p. 143
- Pauling, Linus. How to Live Longer and Feel Better. W. H. Freemand and Co., NY, p. 61
- Lee, Florence. Kimchi: A Natural Health Food, Hollym International. New York.
- Lau p. 30, and Airola, p. 29
- Matucci-Cerinic, et al. “Effects of Capsaicin on the Metabolism of Rheumatoid Arthritis Synviocytes in Vitro,” Annals of Rheumatic Diseases, Vol. 49, August 1990, p.598
- Lau, p. 21
- Lau p. 53,
- Lau p, 52,
- Gray, Robert. The Colon Health Handbook, Emerald Publishing, Reno Nevada, 1990, p. 39.