Kimchi is a traditional Korean dish that uses fermentation to pickle and preserve fresh vegetables. The spicy, crunchy, Napa cabbage-based vegetable mix is similar to sauerkraut but with so much more flavor coming from the spice mix.

Though I love fermented foods and kimchi, Korean versions can be a little bit too spicy for me. That's why I decided to make my own, less spicy variation. Since this was my first kimchi try-out I actually expected it to be a flop, but I must say it came out perfect.

Just spicy enough to create some heat, but not too much so your mouth is on fire or your nose is constantly running. Though my hubby loved it, he prefers his spicier. Next experiment, one mild spicy for me and a very hot jar for my hubby. I'll document the process so you can all enjoy this amazing food.

The fermentation process not only preserves the food, it creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics to improve digestion and overall health.

Fermented foods have also been shown to preserve nutrients in food while breaking it down into a more digestible form. This, along with the probiotics created during the fermentation process has such an amazing effect on our health.

Happy belly, happy you!

Green Bean and Pumpkin Coconut Curry served with Kimchi

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Ingredients (serves 2-3)

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3 cups green beans, cut into bite-size pieces
2 cups cubed pumpkin
2 cups cubed potatoes
1 cup chopped onion
1.5 cup chopped tomatoes
2 clove of garlic, minced
1 tbsp curry green paste
1 tsp sesame oil
1 tbsp soy sauce
1.5 cups water
1/2 cup coconut milk
1/3 cup finely chopped spring onions
Kimchi to taste

Directions

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1. Heat cooking oil over medium heat. Saute onion for 2-3 minutes. Stir regularly. Then add garlic and curry paste. Cook while stirring until the garlic and onions are well coated with the paste.
2. Stir in green beans, soy sauce, sesame oil and cook for another 1 to 2 minutes.
3. Then add tomatoes, pumpkin, potatoes, water, and coconut milk. Stir well and simmer, covered, for 20 minutes or until the veggies are soft.
4. Divide over bowls and top with spring onions and kimchi to taste.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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