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by Dr. Ben Kim
'One of the joys of Korean cuisine is having a number of healthy and yummy side dishes to eat along with each main course.
Kim chi - fermented, spicy cabbage - is easily the most celebrated Korean side dish.
Few non-Koreans know that hundreds if not thousands of varieties of kim chi are made throughout Korea. Makes perfect sense, of course, since you can make kim chi out of most varieties of vegetables.
Why should you consider eating kim chi now and again? It's a tasty way to give your body a number of nutrients that come with raw vegetables, including those found in raw garlic.
Combine raw garlic, plenty of enzymes, and a long list of antioxidants with the probiotics that come with naturally fermented kim chi, and you have yourself a true superfood that provides a powerful strengthening effect on your immune system.'
Complete stepwise, pictorial recipe instruction HERE
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