Have you ever tried to make your own Kimchi? It's super easy and quite an exciting project!
Kimchi originated in Korea, but is widely popular across Asia, including Japan which over the years has developed it's own version called 'Kimuchi'.
In most cases, cabbage is pickled with spices, herbs and salt, before being left to ferment for 5+ days. During the fermentation process, the natural bacteria in the cabbage convert the carbs and sugars into a tangy and sour tasting probiotic.
Fermented cabbage, such as Kimchi, is said to aid
digestion and a healthy micro-biome (gut)
reduction in inflammation
a healthy immune system
reduction in cholesterol
In addition, the pickled cabbage is high in
Vitamin A, C and K
Folate
Potassium
Calcium
Here's a short and easy to follow video we created to show you step-by-step how to make your own Kimchi!
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