Matt's Napa Cabbage Kimchi Recipe | Probiotics
What is Kimchi?
It's a spicy, pickled Korean condiment. It's a Super Food -- rich in probiotics, vitamins and minerals! You can add it to sandwiches, Asian noodle soup, fish tacos, or just eat it plain. "Kogi" Korean BBQ truck in LA adds it to their tacos, burritos and hot dogs. It is a multi-faceted additive to foods for a punch of flavor and burst of nutrients.
* Kimchi will be delightfully tasty after 24 hrs, even better around a week, and pleasantly funky and prime in 2 weeks. It lasts for several months because it's a probiotic (fermentation process).
Matthew Robinson is a surfer, chef and Contemporary Artist in Los Angeles. He is also our brother-in-law!
Check out his blog for close-ups of his art.