Dad’s Kimchi: Spicy Shredded Cabbage

So this is a kimchi-ish recipe, it’s not fermented and I am using a regular head of cabbage.  Rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C. Even more impressive is that cabbage is famous for a specialized, naturally occurring, nitrogenous compound known as indoles. Current research indicates that indoles can lower the risk of various forms of cancer.  So it’s got that going for it.  Cabbage is also rich in the following nutrients:

Vitamin A: responsible for the protection of your skin and eyes.

Vitamin C: an all important anti-oxidant, it helps the mitochondria to burn fat.

Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.

Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism.

No wonder I crave this vegetable!  Cabbage is very low in calories, about 15 per cup.  Adding fat, like sesame oil, helps make this side more filling.  The fat also breaks down the cell walls of the plant, allowing your body to access the nutrition inside.  Ok, enough with the science, let’s get on with the recipe!

Everything you need to make this quick version of Kimchi

This first part takes about 5 minutes and then you let it sit for an hour.

Thinly slice a small/medium organic cabbage.

Shredded cabbage, ready for salting.

Layer it in a big bowl with salt.  Let it sit, with a weight on it for best results, for at least an hour.  This makes the cabbage softer and easier to digest.

While the cabbage is sweating, make the dressing.  Mix together 1 heaping tablespoon of each of the following ingredients:

Chili Garlic sauce

Soy Sauce or Tamari

Sesame Oil

Brown Rice Vinegar

and just a dash of stevia or 1/2 Tablespoon of honey.

Rinse and drain the salted cabbage when it’s ready.  I used a salad spinner.

Mixing the cabbage with the dressing

Combine the cabbage with the dressing.  I find that a spaghetti wrangler works well for mixing.

Let it sit for another hour to develop more flavor and continue to wilt.  This will keep well in the fridge for a week or so and is a great side dish, I like mine with mushroom soup!

1 Comment (+add yours?)

  1. Trackback: Kimchi: Lacto-Fermentation is Easy! « The Candida Diaries

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