Kimchi (김치)

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Kimchi (김치)

Dating to the Shilla Dynasty (approximately 2,000 years ago), kimchi is the beloved spicy sidekick at every Korean table. It’s made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger and scallion.

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Kimchi is a fermented cabbage dish that is mainly eaten in Asia. Why try it? Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, also found in yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study.

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Mak kimchi, or simple kimchi, is made with cut cabbage, radish, and scallions and a seasoned paste of red pepper, garlic, ginger, sugar, and fish sauce, salted shrimp, or kelp powder.

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Cut the cabbage into quarters, and then cut each quarter crosswise into slices.
Salt the cabbage.
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Rinse…

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