My Kim Chi ;)

Kimchi is a traditional Korean vegetable side dish. It is also spelled gimchi and kimchee. Kimchi is known as a banchan, or side dish in Korea. It is common, in Korean cuisine, to have many banchan served alongside a meal. Main courses may be accompanied by up to a dozen such side dishes. Kimchi, however, if the most popular of the lot. 

Kimchi is made by fermenting seasoned cabbage and other vegetables. In addition to being served as a side dish, kimchi is also served with rice. Furthermore, kimchi is sometimes used as an ingredient in dishes such as kimchi jjigae (a kind of stew) and kimchi bokkeumbap (kimchi fried rice).

Ingredients :


1) Wong bok ( a type of  Cabbage)
2)Sesame Seeds
3)Fish Sauce
4)ginger
5)garlic
6) fresh chilies 
7)Cili Powder
8) spring onion
9)Sugar
10)Shrimp sauce (Cencaluk)


Da making of Kim Da Chi ;) ( I promise ..will make it as simple as possible )


firstly..soak ur wom bok sayur (look like cabbage except it is da longer one la) soak for 2- 3 hrs.While waiting for that 3 hrs..u can start to make the kim chi sauce..Fry dry some sesame seeds..(without oil)..then put aside..after that boil some FRESH red cili  for 5 mins..then out aside..after that..pound small piece of ginger and one clove of ...garlic..then pound da red chilies that u have boiled earlier on then mix with the ingredients that u have pound (ginger,garlic) then put in a bowl..then mix with fish sauce(aprox.. 4 to 5 table spoon),cili powder,sesame seeds,then sugar ohh dun forget also to mix with cencaluk (Shrimp sauce) or air belacan..after that..u put those a side..then after 2 to 3 hrs ..it is time to wash ur wongbok ..then mix together with the kim chi sauce..then lastly put spring onion..and BAM!!! U have ur self a delicious original Korean dish....add some apple cider vinegar..for a great taste of  ur very own Kim Chi..yum!! Good Luck  Trying..


This is my version tho..

hahahha..not bad eh? :p

Let me explain to you the benefit of Kim Da Chi ;)

What Makes Kimchi so Healthy?

Summary
Korean kimchi is undoubtedly the healthiest food on the planet. In a tradition dating back thousands of years, vegetables are pickled and and combined in a multitude of ways that suit every taste. This article explains the health benefits that derive from kimchi in general, and the Ultimate Kimchi recipe in particular.
[3200 words]

by Eric Armstrong

Kimchi is sometimes spelled "kimchee", but I prefer the "chi" spelling because that is the spelling of the oriental word chi (gi, ki) that translates as "nature energy" or "inner energy". And kimchi lives up to its name. 

 

Kimchi's Health Benefits

Kimchi is nothing if not healthy. It combines the world's healthiest ingredients in a tasty treat, and uses the combination of vinegar, oil, salt, and spices to way that makes an all-natural preservative. The following sections describe kimchi's specific ingredients and their effects:

• Kimchi eliminates cholesterol
• Kimchi promotes intestinal health
• The quality of Korean food

Kimchi Eliminates Cholesterol

With its combination of garlic, scallions, fruits, and vegetables, kimchi works overtime to keep your arteries clear. This section explains how.

Garlic and Onions

It is only in recent years that the scientific community has begun to establish the powerful healing effects of garlic that have been known in Oriental cultures for centuries. Onions and garlic have for centuries been eaten as regular staples by the longest living peoples on earth -- Asians, Russians, and Bulgarians. There is no coincidence, here.
Garlic is a powerful anti-oxidant. That means it prevents oxygen from combining with things. Along with the vinegar and oil, it helps to keep the vegetables in kimchi fresh. Garlic has been used as a preservative for centuries by peoples in Korea and India, long before the advent of refrigerators. But garlic does even more for you after you eat it.
The oil of garlic is 60% allicin. When garlic is crushed, two enzymes join together to form this powerful substance. In the body, allicin reduces cholesterol and triglyceride levels -- the major cause of heart attacks and strokes. It is so effective that volunteers eating a quarter-pound of butter actually showed reduced cholesterol afterwards when they ate it with garlic, instead of the higher cholesterol levels they would normally experience.Only foods in the garlic/onion family have this characteristic. So one benefit of eating fresh, crushed garlic is that it lowers your cholesterol.
Besides kimchi, what food can claim substantial amounts of fresh garlic? None! And it doesn't hurt that the scallions included in the kimchi have the same effect on cholesterol levels. Both foods raise the number of High Density Lipoproteins in the blood -- these are the "good guy" lipids that carry cholesterol to the gall bladder for elimination.
In addition to allicin, garlic is the best known natural source of selenium.This trace mineral is a key ingredient in the process that keeps skin and hair healthy, thereby preventing wrinkles. It also prevents cholesterol platelets from adhering to artery walls.
Selenium is deficient in the soils surrounding the major population centers in this country, and it has been shown to be deficient in most of the population. So garlic is a key ingredient! Be sure to use organic garlic, though. The non-organic variety has much less of this vital mineral. Selenium is so important that Jack Challum ("The Nutrition Detective") believes that selenium deficiencies may be responsible for ailments as diverse as the flu, the Ebola epidemic, and AIDs
Garlic is also important because selenium is a necessary part of glutathione a substance the body makes from the amino acids glutamine, cysteine, and glutamic acid. Glutathione peroxidase is a vitamin C "booster" that reconstitutes Vitamin C as it breaks down in the lens of the eye, due to sunlight and cathode tube x-rays. Glutathione therefore makes 10 units of Vitamin C do the work of a hundred! It is partly this activity, and partly the fact that it is required for Vitamin E to function, that accounts for selenium's ability to protect against cancer.
Since garlic's selenium helps to preserve Vitamin C, and since Vitamin C is responsible for transporting fat molecules across cell walls to fuel muscle cells, the combination of garlic and vegetables keeps us thinner and makes us feel more energetic!