Kimchi is a traditional side dish in Korean cuisine, made from salted and fermented Napa cabbage & Korean radishes. Kimchi contains a high concentration of dietary fiber, is rich in vitamin & iron, low in calorie. Kimchi is served at every meal, either alone or along with other side dishes, can be eaten alone or with white rice, or as a topping on pizza & burgers or used in recipes of other traditional dishes, including porridges, soups.

Ingredients: Sea Salt, Garlic, Ginger, Onion, Korean Red Chili.

Simple recipe to make kimchi:  Take 1 lb Napa Cabbage, separate & wash cabbage leaves separately, sprinkle 2 tbsp sea salt, place salted cabbage leaves in a large bowl. Add 4 cups of cold water, cover with plastic wrap, refrigerate overnight. Next day drain the water, wash and rinse the cabbage leaves (remove excess water on the leaves).Mix 1 1/2tsp sugar, 1tsp anchovy paste, 1 tsp sesame oil & 2 tbsp ‘Kimchi seasoning mix’, rub evenly into all cabbage leaves. Transfer the seasoned cabbage leaves stacked in a wide mouth jar/ bottle (push down firmly inside the bottle), including the accumulated liquids. Leave about 2 inches of space at the top before capping tightly. Allow to keep one day unrefrigerated, then refrigerate. Use & enjoy.