Kimchee is a naturally fermented, traditional Korean side-dish enjoyed with every meal. We make ours with freshly harvested vegetables from the field (most typically Napa cabbage, radish, rhubarb) and mix it with our kimchee sauce. Our sauce recipe includes scallions or onions, hot peppers, garlic, ginger, local honey, sea salts, black pepper, crushed apple or pear, anchovy sauce and sometimes carrots.
As our mother Ji Kim will teach you, the tasty results in a kimchee come from the hands – yes the HAPPY hands are what make the kimchee. Call it love, call it what you wish, but when kimchee is being made, you are creating an ecosystem for trillions of beneficial microbes to thrive and these tiny one-celled organisms are sensitive to your deliberate intention, the intention expressed with your HANDS!
Kimchee is loaded with Vitamins A, B, C and K2, minerals calcium and iron, and "gut healthy bacteria" called lactobacilli. The beneficial microbes in Kimchee, both probiotics and prebiotics, are your large intestine's best friend.
Ask your doctor how important gut health is for your mood, immune system and your overall well-being. By eating 1 tablespoon to 1/4 cup of kimchee or kimchee juice daily, you can reap the benefits: reduced inflammation, boosted immune system, lower cholesterol and just generally happier!
For tips on how or with what to eat your kimchee, click here!
Kimchee illustration by Julie Kwon. Contact her! Insta @juliekwonanim, firstname.lastname@example.org