This spread of vegetables mixed with mangos and oranges gives this kimchi recipe a non-traditional spin.
Kimchi is a mix of pickled vegetables known for its vibrant, pungent flavors and aroma. This recipe from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health, aids with digestion and is rich in vitamins and fiber.
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1 cup coarse sea salt
2 quarts water
2 medium to large heads Napa cabbage (about 2.5 to 3 pounds each), chopped.
1 tablespoon fish sauce
1 head garlic, cloves separated, peeled and trimmed
½-inch piece fresh ginger, peeled and chopped
½ cup Korean chile paste (gochujang)
1 tablespoon kosher salt
2 tablespoon sugar
½ medium daikon radish (about 6-ounces), peeled and sliced lengthwise into half-inch slices
1 bunch green onions, white and green parts, cut into 1 inch lengths
1 mango, peeled, pitted and chopped
2 oranges, rinds peeled, sliced into circles
Makes about 8 servings.
Total fat: 0.5g
Saturated fat: 0g
Trans fat: 0g
Total Carbohydrate: 11g
Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)