Lacto fermented vegetables (anaerobic fermentation) such as this delicious kimchi (and my sauerkraut) will keep your resident gut buddies, otherwise known as your gut microbiota, or intestinal flora thriving, fed and happy. Absolutely teaming with LIVE probiotics (in particular, lactobacillus microbe) and enzymes, these are essential for good gut bacteria proliferation and to activate enzymes in your colon in order to aid digestion. These veggies contain far more probiotics than a pill both in quantity and variety.
Lactic acid benefits include: Stabilises blood sugar (great for diabetics), corrects the Ph of the colon and the body, increases digestion, supports flora, immune support (lactic acid makes the good bacteria thrive and starves off the bad), supports leaky gut, increases metabolism (poor digestion prevents weight loss) and decreases the bad bacteria, yeast and mould. Also, lacto-fermented vegetables increase your mood and decreases anxiety and depression, as serotonin is made in the gut. Clinical studies and trials show that the gut and our brain are inextricably linked, which is a very exciting and evolving field.
If you have had trepidation about making your own home made fermented foods for fear of making yourself sick – fear no more! So long as you carefully adhere to my recipe directions step-by-step you are bound to have kimchi success! The longer you ferment your kimchi for the more sharp and acidic it becomes, so you can make it just the way you like it taking into account environment and humidity variables (eg: In higher humidity often shorter periods of fermenting is required). Be sure to use a whole food unrefined salt, not iodised white salt, which is a disinfectant and will inhibit the fermentation process.
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4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.