Raw Foods: Delicious And Fresh Kimchi

raw-food-recipe

I’m Jennifer and I’ve been eating a healthy raw food diet for years now. My life today is very different from the first 20 years of my life; I come from a background of computers and fast food. I started having health problems in my 20’s and decided to completely change my lifestyle. I am now a healthy, happy dietitian, helping others to break the chain of unhealthy eating and promoting a raw-food diet.

This recipe is for a traditional Kimchi known as “Shang.” You’ll find many kinds of kimchi in recipe books and pre-prepared on store shelves, many of which are jammed with preservatives and other harmful and unnatural additives. Avoid those and go with a homemade version like this one.

Ingredients:

Head of Cabbage
2 Tbsp Kosher Salt
2 tsp Sesame Seeds (toasted, if desired)
1 Tbsp Thai Chili Paste (if you can find this, chili paste with garlic is acceptable)
1 Tbsp Fresh Garlic, chopped & minced.
1 tsp Sesame Oil (preferably dark)

Steps:

1. Chop up a one to two pound head of cabbage but leave it in rather decent sized pieces– not too fine! Place the cabbage pieces in a large bowl and add the salt to the cabbage. Mix well. Place another bowl of equal size on top of your cabbage and salt mixture to compress it. Let it sit at room temperature for 3-4 hours, remembering to stop and toss the mixture every hour or so.

2. Drain cabbage, rinse with cold water and then drain it again. Make sure the draining is done fully and that all the cabbage gets the benefit of being drained and rinsed. I wouldn’t recommend extra rounds of rinsing here but perhaps it’s just my tastes. I’d be curious to know if anyone has different findings here as well.

3. Combine in all of the remaining ingredients, toss and chill for at least 4 hours for the best possible taste. I tend to recommend chilling it longer but anything 4+ will suffice. Extra time in chilling and extra time in the salt stage can produce different tastes and effects in your Kimchi. Experiment with different times for different results. We’d love to hear any new ideas the readers have in these areas.

You’re done! Just serve it on its own, or with some rice noodles or other vegetables. Kimchi is a very popular traditional dish that has been served for countless generations in Korean families. It can actually be prepared in a similar fashion with other vegetable types as well. It’s essentially a pickling process that you are exposing the cabbage to. Regardless of the science behind it, the taste screams for itself. We feel that it’s quite a delicious and healthy raw food dish for many tastes.