Hi There,
Kimchi has always been one of my favorite foods. I love that salty-sour-hot punch of vibrant flavor that permeates every single bite. Delicious.
It's also loaded with good-for-your-gut beneficial bacteria and plenty of wholesome micronutrients, too.
And, like most fermented foods, it's a breeze to make. You just have to have a little know-how and a few tips of your sleeve.
One of my favorite versions is radish kimchi. I make mine with daikon radish, plenty of garlic, ginger, green onions, and gochugaru (Korean-style chili pepper).
Here's why you should give it a try:
- It's easy to make. You mix all the ingredients together and let it sit an hour or two until the veggies release their brine. Then pack into jars and wait.
- It's packed with flavor. Sweet-crisp radishes combine with hot pepper, ginger, garlic, and green onions.
- It's super nutritious. Researchers consider kimchi to be a functional food, meaning that it conveys benefits beyond basic nutrition. They've examined its role in immune support, skin health, brain health, and even metabolic health.
Get the recipe (+ tips) → Daikon Radish Kimchi
Peace + Wellness,
Jenny McGruther, NTP
Nourished Kitchen
P.S. I highly recommend picking up some glass fermentation weights. They help keep fermenting veggies submerged in brine (which helps prevent mold!).
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