Spicy Kimchi

Vegan

Up to 1½ quarts / Kimchi (kim-chee) contains lactobacilli, good bacteria produced by fermentation. You’ll need two or three pint-size jars with screw-on lids (or halve this recipe to make less). Kimchi is best eaten raw to maximize the friendly-bacteria benefits; it’s wonderful on salads, tossed with noodles and vegetables, or stuffed inside an omelet.

Immunity boosters: ProbioticsSpicy kimchi

1 large or 2 medium heads napa cabbage, washed

3 tablespoons coarse sea salt

4 cloves garlic, peeled and roughly chopped

3 tablespoons chopped fresh ginger

1 leek, washed and sliced

2 whole red chile peppers, such as Fresno (remove seeds for less heat)

1 tablespoon low-sodium tamari

1 tablespoon rice vinegar

1.Halve cabbage and remove core. Cut into 1-inch slices and place in a large bowl. Sprinkle with 3 tablespoons sea salt. Use a plate or other weight to press cabbage down for at least 2 hours. Rinse cabbage, being sure to squeeze out excess moisture.

2.In a food processor, blend garlic, ginger, leek, chiles, tamari, and vinegar until finely chopped and mixed (nearly a paste). Thoroughly mix cabbage with garlic mixture and place into clean jars. Pack vegetables tightly into jars to remove air bubbles, pressing down until brine rises. Pour in remaining liquid if needed, leaving at least 1 inch at the top. Cover jars tightly.

3. Allow kimchi to ferment at room temperature for 48 hours, and then transfer to refrigerator, where it will continue to slowly ferment and intensify. Refrigerated, kimchi will last at least a month.

PER SERVING (½ cup): 53 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 43g carb, 4g fiber, 400mg sodium