Join Our Holiday VIP List

Essential Oils Diet Book Fast Track Approved RecipeEssential Oils Diet Book Essential Lifestyle Approved Recipe

As far as history tell us, cultures around the world regularly pickled and fermented foods to preserve them. Unknowingly, they were creating superfoods jam-packed with healthy microorganisms (“probiotics”) and enjoyed bowel regularity, robust immune systems and healthy, long lives because of them. Did you know that 80% of your immune system is housed in your gut? Yep, which is why we need to eat a diet rich in probiotics to counteract all of the toxins that we encounter every day in our water, air and food!

Oddly enough, processed foods have made eating cultured dairy and veggies less desirable for many people today, but I don’t see why. Fermented veggies (sauerkraut and kimchi) and milk (raw yogurt and kefir) are fantastic! Don’t believe me? Try this simple kimchi recipe!

Easy Kimchi Recipe
  1. Finely chop the cabbage, bell peppers, garlic, and onion. Combine all the veggies in a big bowl.
  2. Rub sea salt into the vegetables and let sit for 6 hours to draw out the brine.
  3. Pack vegetables and their juices into a mason jar. If using, place fermenting weights on top.
  4. If the vegetables are not completely submerged in brine, add purified water until they’re fully covered.
  5. Place the lid on the jar and let sit on the counter for 24 hours.
  6. After the first 24 hours, “burp” your jar every 12 hours by opening up the lid and closing quickly. Do this for the first week. This allows air to come in and feed the bacteria that are fermenting the veggies.
  7. After the first week, let it sit for another 2-3 weeks, always making sure the liquid covers your vegetables.
  8. Store in the refrigerator.

How about you? What are YOUR favorite fermented foods?

I’ve posted a lot of other healthy and delicious recipes you can try for yourself.


Load More

Join Our Holiday VIP List