Fermented foods are wonderful for repairing your gut and rebuilding a healthy gut lining.
I have talked before about how poor gut health affects your immunity as well as 8 common signs of an unhealthy gut. One of our recommendations for gut health is to eat fermented foods. A lot of you wanted to know more about how fermented foods improve gut health, and how to make your own ferments at home.
So, here is a recipe for a fiery, delicious kimchi recipe to add flavour to many dishes.
Why fermented foods?
Fermented foods help restore the correct balance of bacteria by feeding the good bacteria. The other benefit of consuming fermented foods is over time your sugar cravings decrease as you starve out the bad bacteria which feed on sugar and refined grains and carbohydrates.
One theory in the field of microbiome research is the bad bacteria thrive off sugar and release cravings within your body to make you give them what they want. Clever bacteria. This means overtime as you crowd out these bad bacteria with nutrition your sugar cravings will lessen. This will help with energy, blood sugar balance and weight management.
Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is usually quite spicy, although making it yourself means you control the heat.
1 head Napa cabbage, about 800 grams-1kg
1/4 cup sea salt
7 cloves garlic, grated
1 tsp freshly grated ginger
1 tsp honey or maple syrup
1 tbsp fish sauce
3-4 tbsp Korean red pepper flakes (gochugaru) or chili paste - less if you don’t like spicy food
250 grams daikon radish, peeled and grated
3 spring onions, cut into 2cm pieces
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