Come to my kitchen and watch me and my herbalist, Lauren, as we show you how to make Kimchi, a delicious ferment that has exceptional health benefits. (And 3000 years of history starting in China!) Easy kimchi.
In recent years, there is a lot of scientific evidence that suggests that the ancient traditions of fermenting vegetables is important for the health of your brain and the rest of your body. It’s great for inflammation and for the liver. It’s also frickin’ delicious!!! I eat it everyday.
Watch as Lauren and I show you exactly how we make Kimchi in minutes!
(And witness as we both cry!)
We’ll also show you some tricks like:
- How much salt
- What kind of cabbage
- How to cut your veggies
- A secret tip for peeling ginger, turmeric & garlic
- The (even) quicker way to make Kimchi
- Getting a mold-free batch
- And one trick that even I didn’t know until I made this video for keeping germs out!
Did you know I started an award-winning fermented vegetables company? I’m sharing how to make one of my favorite fermented recipes that tastes good on almost everything… well, except maybe doughnuts…
More about Kimchi…
Kimchi is a nutritional food with high level of vitamins including ascorbic acid, carotene, B-complex), minerals (calcium, iron, potassium) and dietary fiber. Kimchi has been shown to be antioxidant, antimutagenic, and have anticarcinogenic activities. The active agents in kimchi include carotene, capsaicin, chlorophylls, dietary fibers, phenolic compounds, ascorbic acid, allylsulfides and lactic acid.
Possible Health Benefits of Fermented Vegetables:
Reduces the risk of stomach, gastric, colon, and liver cancer
Rebuilds biological intestinal terrain
Improves immunity
Increase nutrient absorption
High in enzymes
Helps eliminate Candida overgrowth by crowding out the candida
Improved digestibility
Prevention of disease
Improve your moods
Increase your energy
So much goodness! I hope you’ll experiment with this easy recipe!
I want to know: What’s your biggest question about making fermented veggies?
