There is power in probiotic foods, kimchi ranks as one of the top most beneficial choices. 

Click here to read more about the powerful beneficial probiotic aspects of kimchi. When it comes to chemical toxicity, there is no contest. 

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Using organic vegetables will yield a higher nutritional value to the kimchi as well as a better flavor. Using the freshest, most recently picked vegetables available, is best. 

Kimchi is the fermented food native to Korea. Koreans kimchi anything including cucumbers, radishes, cabbage and even octopus. Store bought kimchi often has added maltitol, a sugar alcohol. The natural fermentation process will cause maltitol to be part of the resulting kimchi, however, adding maltitol, a synthetic chemical sugar alcohol, is not beneficial to a damaged intestinal tract

Kimchi

1 small head of Napa cabbage, chopped

2 large daikon radishes, peeled and cubed

10 green onions, chopped

5 carrots, sliced thick on a mandolin

3 tablespoons fresh shredded ginger

5 larges cloves garlic, chopped

3 teaspoons dried chili flakes or powder

1/2 cup fish sauce

2 tablespoons mineral salt

Mix all ingredients and add to crock or glass jar. Fill with water until the vegetables are covered. Put the lid on and allow to ferment for 12 days. Refrigerate and enjoy. 

Finding clean fish sauce, without corn syrup or other added processed ingredients is no easy task. This one is clean and tasty. 

 Keeping the vegetables submerged under the brine can be done with the weights in the crock, a crock rock or even clean rocks from the yard. 

 Serve kimchi as a garnish to any and every meal. Kimchi is such a staple to eating that Koreans often don’t feel like they’ve eaten until they’ve had kimchi. 

 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner  who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”. 

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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2 Responses to Kimchi

  1. Sara Gordon says:

    Looks great Becky. Do you know how you would make this in a Pickl-it?

    • Becky Plotner says:

      The same. Just pack it in the jar, submerge the veg below the brine, and pop the top on it. Pickl-it jars are great!

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