What do you do when you are desperately wanting Kimchi but Napa cabbage is not in season?? (well just go to Winco and get one from China…) I must confess that I did buy the non-organic Napa a few times, but since I have been writing this blog I have been more and more conscious about where my ingredients come from. So here I am at the Saturday farmers market, and here is a beautiful head of cabbage…I do not remember what kind, but it looked exactly like the one you found those “cabbage patch” dolls under.
Once I got home I was determined to get my Kimchi, so I decided to try this new “hybrid”. A Kimchi recipe with a sauerkraut cabbage.
Cut to 2 weeks later (now) and with great trepidation I open my jar…and whewww, it’s really good!! Kimchi Kraut came out delicious!! Seems even sweeter than the usual Napa recipe, good crunchiness, not too spicy…
“..cabbage is loaded with indole-3-carbinol (I3C), a compound that is well recognized as a powerful cancer-fighting compound. Numerous studies indicate that I3C can offer protection against many different types of cancer and may even stop the growth of existing tumors.” (Dr Ben Kim)
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