Kimchi

Research has found that kimchi is one of the healthiest food to eat. Indeed! I love a good kimchi that isn't too spicy or too sour. I didn't start to like kimchi until I tasted really good ones at some of the better Korean restaurants. Store-bought kimchis with preservatives just don't do this super food enough justice. Fortunately, kim chi is very easy to make and while the initial stage takes quite a few hours, it can be done easily with a little planning ahead.

Oh, and it goes very well with spicy instant noodles too!

The below recipe uses one head of napa cabbage. Half the recipe if there's only one or two in the household. 

Summary of recipe:

Prepare the cabbage:

1. Chop a napa cabbage one inch wide from top to bottom. Discard the bottommost inch.

2. Dissolve 1/4 cup of salt into 1/2 cup of warm water. 

3. Drizzle salt water over the cabbage. 

4. Toss the cabbage to distribute salt water. Repeat every half an hour or so.

5. After 4 hours, the cabbage will shrink to about half its amount. 

6. Rinse the cabbage thoroughly to get rid of the earlier salt. Repeat 3 times.

7. Add 4 spring onions, sliced diagonally. 

Prepare the marinate:

8. Mix 1/4 cup of Korean chili flakes/powder into 1/4 cup warm water.

9. Prepare 1 Tbsp minced garlic + 1 Tbsp minced ginger + 2 Tbsp fish sauce (optional).

10. Blend half an apple + half a pear + half an onion with 1 cup of water.

Make the kimchi:

11. Toss marinates with vegetables with a thong or use your hands in plastic gloves. Make sure everything is well-mixed.

12. Bottle the kimchis up to one inch below the lid. Close the lids.

13. Leave them out at room temperature for 24 hours before refrigerating. 

The kimchi can be eaten at anytime and will keep for a month or so. The longer it ferments, the more sour it gets.

Recipe source: http://drbenkim.com/how-make-kim-chi.htm