Kim chi is sometimes spelled “kim chee,” but I prefer the “chi” spelling because that is the spelling of the oriental word chi (gi, ki) that means “natural energy” or “vital force”. Of the countless varieties of kim chi that are made in Korea, by far the most common version is the one made with Chinese (wong bok) cabbage.
Just like sauerkraut, kim chi that is made with 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.
I learned about kim chi when I was a student and completed a Cooking For Health course many years ago at naturopathic college. A great thing about this dish, like with all fermented foods, is that it keeps for many weeks in your refrigerator, yet still tastes fresh.
The garlic and vinegar are natural preservatives that keep the raw vegetables and fruits tasting great for a long time. If you have one of those keep warm crock or hotpots in your kitchen, then a wholesome snack or even a full meal is not far away. Kim chi is like sauerkraut, it is not only a health food, it can be regarded as a convenience food, and both of these foods can be served cold, warm or hot. An important point to bear in mind is that kim chi must be fermented properly.
There are a lot of great recipes out there for preparing kim chi. I cover one in detail in the Candida Crusher book and you can find several others online as well. You’ll find a great recipe for sauerkraut in there as well!