napa cabbage is the most common variety of the subspecies of pekinensis or as per the scientific name 'brassica rapa'.

trending now, chefs across the world are applying their culinary creativity to napa cabbage and developing unique dishes.

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click to read more about napa cabbage as one of my list of superfoods.

kimchi is usually fermented for a few days to a few weeks before serving. however I recommend you enjoy kimchi throughout the process, as it is delicious in every stage, starting from immediately after preparation.

​The kimchi will continue to ferment and become more sour as time goes one.

fermentation creates an environment that allows friendly bacteria to thrive and multiply. these include probiotics, which are live microorganisms that offer health benefits when consumed in large amounts.

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in fact they are linked to prevention and treatment of several conditions, including:

. certain types of cancer

. the common cold

. constipation

. gastrointestinal health/gut health

. heart health

. mental health

. skin conditions

. inflammation

kimchi a fermented Korean pickle, so you can enjoy it as it is and as a pickle

accompaniment to any dish.

 

we eat it at any day if not with every meal.

 

one of my cravings is just kimchi with rice wrapped in a seaweed or nori sheet.

 

and the best part is that you don't have to throw away your kimchi once it goes sour (over fermented).

 

there are so many dishes you can make of kimchi. click on each dish to get the recipe of couple of my favorites:

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. kimchi pancake

 

. kimchi soup