Cabbage Kimchi with Oysters

Naturally Fermented
Important for Biome — Fighting Alzheimer’s?



Dr. Perlmutter said it first: Naturally fermented Kimchi provides a number of health benefits for the biome. These fermentation-related bacteria can even help ward off cognitive decline including Alzheimer’s. This Korean recipe
makes a large enough quantity and you can make an excellent quality of Cabbage Kimchi this way for about a tenth of the cost of the store-bought variety.1 large Nappa Cabbage

What;s the connection with Dr. Perlmutter and Alzheimer’s? Neurologist Dr. David Perlmutter, among others, ha been studying the likely beneficial effects of many kinds of fermentation related bacteria, including those involved in Kimchi in helping ward off various kinds of cognitive decline, including Alzheimer’s.  Details of how these bacteria can help the Microbiome or Biome, as he calls it, are in his books, such as the recent report Brain Maker.

Cabbage Kimchi with Oysters



1 large Nappa Cabbage

Mixture No. 1:

Oyster Sauce

Oyster Sauce

1 cup Korean Chili Powdeer, Kochijang
1 cup Onion
15 cloves Garlic
¼ cup fresh Ginger
2 tablespoons Sea Salt or Kosher Salt
2 tablespoons Sugar
2 tablespoons Oyster Sauce
2 tablespoons Rice Vinegar

Mixture No. 2:
6 tablespoons Fish Sauce
½ bunch Chives
½ cup raw Oysters
1 tablespoon dried tiny Shrimpcropped-oysters.jpg


Cut the Cabbage in held lengthwise, rinse well and set aside to dry fully before making the Kimchi.

Prepare Mixture No. 1:  Peel and chop the Onions.  Peel the Garlic cloves. Peel and chop the Ginger. Combine the other ingredients to mke the Mixture and set it aside.  Note that the Rice Vinegar should be the plain kind, not the flavored or seasoned variety.

Prepare Mixture No. 2: Chop the Chives into sections about an inch long and combine with the other ingredients.

Cooking with Napa Cabbage

Celery or Nappa Cabbage

To make this Kimchi, first mix a tablespoon of Sea Salt or Kosher Salt in 4 cups of cold water until the Salt is dissolved.  Put in the Cabbage and soak for 2 to 3 hours at room temperature, then drain off the excess water.

Next take half aa cup of Mixture No. 1 and mix it in Mixture No. 2, then rub this mixture between the Cabbage Leaves.  Use the rest of Mixture No. 1 to cover the exterior of the Cabbage Leaves.

Stuff this Cabbage into a 1 gallon jar and seal the top tightly.  You can cut the halves again lengthwise if necessary to make them take  up less space and fit in the jar.  Keep this at room temperature for 2 days, then transfer it to the refrigerator .  It will be ready to eat in 2 weeks, and can be kept refrigerated, indefinitely.

For Further Information:

For information about Dr. David Perlmtter and his researches:


Korea - 60 Won stamp - ewer

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