Kimchi – The Best Anti- Inflammatory Probiotic
In today’s article, we’d like to share with you the amazing powers of kimchi. Kimchi is an ancient probiotic food which aside from tasting delicious has strong anti-inflammatory properties. It’s been the staple of Korean cuisine for centuries and it’s usually made of scallions, cabbage, onion, red peppers, garlic and salt. Probiotic foods have a plethora of benefits for your gut health, and kimchi is one of the best recipes to restore it. Studies have proven the numerous health benefits it provides and the Koreans have benefited from them all.
In addition to healing the gut, kimchi prevents obesity and nutritional deficiencies. It treats constipation and eases protein digestion, it improves the immune system and has a lot of other beneficial effects on our overall health. Studies have also confirmed that kimchi can lower your cancer risk and detox the kidneys, liver and small intestine.
Nutritional Profile
If you were wondering why kimchi offers so many medicinal properties, just look at its nutritional profile. It abounds in a long list of vitamins, minerals and other beneficial nutrients, and large amounts of it. It’s rich in:
- Vitamin A
- Vitamin E
- Vitamin C
- Vitamin B6
- Vitamin K
- Riboflavin
- Thiamin
- Niacin
- Pantothenic Acid
- Folate
- Choline
- Iron
- Calcium
- Magnesium
- Potassium
- Phosphorus
- Sodium
- Copper
- Zinc
- Manganese
- Carbohydrates
- Selenium
- Dietary Fiber
- Omega-6 and Omega 3 fatty acids
- Protein
If you want to incorporate kimchi to your diet you can add it to meat, salads or consume it as a side dish. Below you’ll find a recipe on how to prepare it.
Homemade Kimchi Recipe
You’ll need:
- 1 medium cabbage, (thinly shredded)
- 1 bunch of scallions, diced
- 3 garlic cloves
- 1 tbsp. ginger root
- 1 cup carrots
- ¼ cup water kefir
- ½ tbsp. sea salt
- ½ tsp. red chili pepper flakes
Preparation:
Crush the garlic clove, shred the cabbage and slice the scallions and carrots. Toss all the ingredients in a bowl and mix them to combine. Cover them and let them sit for 30 minutes. Mash them with a spoon or potato masher to get a liquid consistency and pour it in a jar. Press on them lightly to make the water come out on top and close the lid.
Store the jar in a fridge for seven days and check it every day.
Source: www.healthyfoodhouse.com
