Planning to make kimcHi for myself even though i dun have the korean pot and singapore does Not allow me to bury anyting under the ground.

Why KimChi?

1. Kimchi eliminates cholesterol by keeping your arteries clear.

-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 from chilli pepper are used to convert the cholesterol to disposable substances.

- glutathione peroxidase made from the garlic along with the phytochemicals from the fruit and vegetables all work to magnify Vitamin C's availability.

2.Kimchi promotes intestinal health

The top two ingredients for promoting the beneficial bacteria and inhibiting the unfriendly bacteria are cabbage and onions.Kimchi also works to clean out your system by feeding the lactobacteria and bifidobacteria that live in your intestines. These are the “friendly bacteria” that we need to be healthy. Kimchi nourishes them so they can thrive and outnumber the “unfriendly bacteria” that threaten our health from the inside.

3.The quality of Korean food

Receipe!

1 cup plus 1 tablespoon coarse sea salt or kosher salt
Water
2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root
1/4 cup fish sauce or Korean salted shrimp
1 Asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths
1/2 cup Korean chili powder
1 teaspoon sugar (optional)

Preparation

1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
3. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening
Sesame oil (optional)
Sesame seeds (optional)