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Cabbage: This big head of leaves is from the ancient family of brassica that includes broccoli, Brussels sprouts, chard, kohlrabi and bok choy. When it is cooked a bit too long, these veggies will give off an odor of rotten eggs. That's due to the sulfur compounds that make them all so healthy, so you have to take the good with the bad. These handy chemicals are cancer fighters that work by pushing potential cancer-causing cells to commit suicide. In addition, they contain antioxidants and help prevent cardiovascular disease. They are also full of vitamins and minerals, so get some cabbage into your diet. The only warning is to people with hypothyroidism, who shouldn't overindulge.
helps prevent cancer

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
improves circulation and lowers cholesterol

Recipe

Napa Cabbage Kimchi

serves
prep time: 10
cook time: 1650

ingredients

4 pounds napa cabbage
3/4 cup coarse salt
Seasonings:
1 teaspoon finely minced ginger
1 cup red pepper powder
2 tablespoons sugar
3 tablespoons garlic juice
1 cup onion juice
1/2 cup scallions, cut into 1 inch lengths
3 tablespoons coarse salt

directions

Coarsely chop the cabbage into 1 inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage. Use your hand to mix it in evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water.

In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit for 10 minutes. Distribute the seasoning on the cabbage and blend in using your hands.

Tightly pack the cabbage in a gallon-size jar. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.

Restaurateur Jenny Kwak shares her tips with Epicurious:

Napa cabbage, also known as Korean or Chinese cabbage, is available at Asian markets.

Korean red pepper powder is available online at www.kgrocer.com. cayenne does not make a good substitution —, its flavor is too mild.

To make garlic or onion juice, roughly chop and blend with just enough water to make a smooth mix. Strain out any solid bits.

After pickling the cabbage in salt water, drain it well —, leave it in a colander for 20 minutes and press to remove all liquid.

Once the kimchi has fermented, it will last 10 days in the refrigerator before it becomes overripe and loses its crunchiness. Kimchi past its prime is perfect for dishes like bibim gooksu.