Is kimchi delicious

The healthy Korean super cabbage kimchi - with a recipe!

From TRAVELBOOK | September 20, 2020, 11:06 am

Have you ever tried kimchi - the Korean national dish made from cabbage that is bursting with vitamins and makes you healthy and happy? Traditionally, the cabbage is prepared and fermented in September to prepare for the cold winter months. Read here what is behind the superfood and how to prepare the healthy cabbage.

Cabbage is cool. And if you have only known it from grandma’s Sunday dinner in the form of sauerkraut and kale, or if you have it in a pureed form in a smoothie in the morning, you should try the Korean version as soon as possible - one of the tastiest. Kimchi is the Korean superfood, national dish, all-rounder, vitamin bomb - and has also been “in” in this country for some time.

Kimchi tastes so delicious

For many, the taste of fermented Chinese cabbage is initially unusual. But you should definitely dare to try it. Because it tastes great - even if it's only the third, fourth or fifth bite. Around 76 million South and North Koreans cannot be wrong. Kimchi is part of every meal (including breakfast) and, according to their own assessments, has already saved the locals from many illnesses. There are sources that say that every Korean eats an average of around 18 kilos of kimchi a year, of which there are different types: with cabbage, but also with radish or cucumber.

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In Korea, kimchi is basically any vegetable that is prepared through lactic acid fermentation, but the use of Chinese cabbage is the best known. Similar to German sauerkraut, kimchi is nothing more than preserved vegetables that are created when they are stored in their own juice tightly closed without oxygen. Traditionally, cabbage is pickled in Korea in September. An easy and healthy way to prepare for winter - and make sure you get enough vitamins even then.

The effect of kimchi on the body

There are plenty of them in kimchi, including vitamins B and C, folic acid, potassium, magnesium and mustard oils. The mix strengthens the immune system, is good for the nerves, skin, hair and important for blood formation. Because cabbage consists largely of water and has only a few calories, it is also considered a slimming agent. Another positive feature: the fermentation not only preserves the vegetables, the lactic acid fermentation also produces probiotics. And they are important for a healthy intestinal flora. Ginger, chilli and garlic warm from the inside, and garlic is known to be good for the cardiovascular system.

In the meantime, the super vegetables are also available in more and more restaurants in this country - as a side dish, fried with rice, and yes, even in burgers or on pizza. And even if the cabbage is packaged in the supermarket, it still tastes best when you prepare it yourself at home.

As with every national dish, there are a wide variety of recipes and insider tips on how, when and where the cabbage is best fermented. In Korea it is said that a future wife learns from her mother-in-law how to make kimchi according to a family recipe. So your son or future husband does not have to get used to after the wedding, and eats kimchi for a lifetime like with mothers. Well then…

By the way: Kimchi is not only healthy, it also makes you happy - at least the Koreans. Because instead of “cheese” they say in front of the camera: Kimchiiiii.

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Homemade kimchi - the recipe

Without a mother-in-law, but with a great step-by-step recipe, your first kimchi is sure to be a success. Here is the original Korean recipe translated, and in a slightly modified form:


  • 1 kg Chinese cabbage
  • 2 teaspoons of salt
  • 2 cloves of garlic, chopped
  • 1 piece of ginger about the size of a thumb, chopped
  • 1/2 teaspoon sugar
  • 2 tbsp fish sauce
  • 2 tbsp chilli flakes
  • 1 bunch of spring onions, cut into pieces
  • 1 small onion, cut into pieces

There are even more international recipes here!


1. Divide the cabbage and remove the stalk. Then cut into pieces about one centimeter in size. Put together with the salt in a bowl, stir and let rest for about an hour. Then wash the cabbage thoroughly and put it in a colander to drain.

2. Mix the garlic, ginger, sugar, fish sauce and chilli in a bowl. Then add the spring onions and onions to the cabbage and mix vigorously with your hands (preferably with gloves) so that everything is covered with the paste.

3. Put the cabbage in a mason jar - better said: stuff it - so that the jar is completely filled. Let the jar stand at room temperature for about three to five days. When the fermentation process is complete, the kimchi is ready to be eaten. It will keep in the refrigerator for a few weeks.

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