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Science Approves My Kimchi 

The difference between standard fare kimchi and “functional” kimchi is this here little concoction. Functional foods are those aimed at improving or preventing particular health concerns that have been tested both clinically and in the lab to:

1. contain the nutrient levels they claim to and

2. bear evidence that those nutrients achieve a hypothesized clinical goal…

Functional translates to food therapy in my kitchen. This kimchi is spicy and a little sticky, one of my prescriptions for upping your fermented gut-nourishment and a recipe I’d even be confident serving to your Korean mother :). My friends at the Journal of the Federation of American Societies for Experimental Biology know how to have a good time- if ya like to see the antioxidizing science, go here, fermentation data, here.

FXL Kimchi
Yields 1-1 ½ quarts


1 large head napa cabbage
1 bunch green onions
½ cup grated carrots with skin on
½ cup mustard leaf
1 T sea tangle powder {kelp noodle}
½ cup daikon radish grated
1 T minced garlic
1 T ginger grated
¼- ½ cup raw coconut water
1 T sea salt
1 T horseradish grated
¼ cup Kochukaru {Korean chili pepper} {chile flakes just fine if you can’t find}
Shiso/perilla leaves {usually three will be enough per person}


  1. Cut cabbage leaves into one inch slices. Cut green onions into thin slices using all of the green portion from one end to the other.
  2. Combine all vegetables with salt in a stainless steel or ceramic bowl. Press veggies with clean hands until juices are released.
  3. Add garlic, ginger, horseradish, sea tangle and pepper, mix well with vegetables.
  4. Place kimchi into several jars, making sure that there is some liquid above the kimchi. Allow kimchi to sit in your pantry or on counter for three days.
  5. Refrigerate kimchi after three days to slow the fermentation process. While kimchi will pack more flavor the longer it ages, you can enjoy right away!
  6. Serve kimchi on perilla leaves.
This entry was posted in: Make Food & Eat


C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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