Have you heard of kimchi? Is this Korean dish part of your diet? Do you like how it tastes? We know we do! This delicious and probiotic-rich dish has been a staple in Korean cuisine for centuries.
The original recipe is consisted of red peppers, cabbage, onions, scallions, garlic, and salt even though today we can find a lot of different variations. According to experts, eating foods abundant in probiotics has a lot of health advantages to offer for the gut and the overall health if we take into account that the gut is the center of our health.
Kimchi is believed to be a food that has the power to heal the gut and numerous studies have shown its healing benefits. Some of them include prevention of nutrient deficiency and obesity, better digestion, less constipation, stronger immunity, prevention of tooth decay, etc.
Moreover, according to studies done at the Chungnam National University, kimchi may be a potent method to avert cancer and cleanse the kidneys, liver, and small intestines.
Kimchi’s Impressive Nutritional Profile
- Vitamin A
- Vitamin C
- Vitamin E
- Vitamin K
- Thiamin
- Riboflavin
- Vitamin B6
- Niacin
- Choline
- Folate
- Calcium
- Pantothenic acid
- Magnesium
- Phosphorus
- Iron
- Zinc
- Potassium
- Sodium
- Manganese
- Carbs
- Selenium
- Calories
- Fiber
- Omega-3s
- Omega-6s
- Protein
DIY Kimchi Recipe
If you want to reap the amazing medicinal properties of kimchi, check out this recipe and enjoy it at the comfort of your own home!
You will need the following ingredients:
One medium-sized green cabbage head, shredded
A bunch of scallions, sliced
3 garlic cloves, mashes
A tbsp of ginger root
A cup of carrots, shredded
¼ cup of water kefir
½ tsp of Korean red chili pepper or regular red chili pepper flakes
½ tbsp of sea salt
Preparation: In a bigger bowl, put all of the ingredients and mix them. Then, cover them and leave them for 30 minutes. Then, using a potato masher or a spoon, mash the content to make it juicy.
Afterwards, transfer it into a jar. Press the ingredients in order for the liquid to come on top. Make sure there is an inch of space between the liquid and lid. Close it well and keep it on your countertop to get bubbly and fragrant.
On a daily basis, insert a clean chopstick into the jar to release bubbles. If needed top the jar with extra brine to keep everything under the liquid. When it looks carbonated enough, usually within 24 to 72 hours, transfer it in the fridge.
Your kimchi is now ready for consumption. But, remember, kimchi gets stronger the longer it sits.
Delicious Ways to Add Kimchi to Your Diet
- Add it on top of rice
- Put kimchi on top of pizza
- Stuff it in quesadillas or tacos
- Add it to scrambled eggs
- Layer it over grilled cheese
- Combine it in fried rice
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