Make This Ancient Anti-Inflammatory Recipe To Restore Gut Health – Includes Ginger, Garlic, Cabbage
By Drew Canole
Probiotics, vitamin C, A, carotene, thiamine, riboflavin, iron, electrolytes, B vitamins, fiber
This tasty (and spicy) food has been a staple in Korean diet for centuries. Kimchi is sometimes called a supercharged form of sauerkraut. It usually contains cabbage, red peppers onions, scallions, garlic and salt. It is a fantastic source of probiotics and many people in Korea eat it daily.
Did you know America is one of the only countries whose citizens don’t eat fermented food regularly? Like we always say, your gut is the center of your health and wellbeing. One of the best things you can do to take care of it is to eat probiotic-filled foods and supplements on a daily basis.
>>> For More Information on Gut Health and How To Maintain It, Check Out My Saturday Strategy Videos Here and Here.
Like other probiotic rich foods, kimchi is extremely powerful for healing the gut. Researchers in Korea have published a review of over 130 studies done to prove the amazing healing properties of kimchi. It is used to help constipation, enhance the immune system, aid digestion of protein, prevent tooth decay, prevent obesity, and to prevent nutritional deficiencies. If your gut is stretched for good bacteria and other microorganisms, it cannot digest nutrients efficiently, no matter how many you eat.
Anti-cancer and anti-inflammatory properties:
In animal studies Kimchi has exhibited tumor-suppression abilities. Studies by Professor Miri Kim at Chungnam National University, along with many others, found that kimchi is effective in preventing cancer and detoxifying heavy metals in the liver, kidney and small intestine.
Kimchi is a good addition to salads. It can be eaten alone or used as a side dish. I like to mix it with wild rice and organic meat. You can serve it on top of any dish or even make it into a soup.
- 1 medium head of napa or green cabbage, shredded
- 1 bunch of green onions, sliced
- 1 cup carrots, shredded
- 1 tablespoon ginger root, grated
- 3 cloves garlic, crushed
- ½ teaspoon or more Korean red chili pepper powder or regular red chili pepper flakes
- ½ tablespoon sea salt
- ¼ cup water kefir (use water kefir that has finished the fermentation process)
- Combine all ingredients in a bowl and cover for 30 minutes.
- Mash mixture down with the back of a spoon or potato masher so it gets juicy.
- Transfer to ball jar and press down so the liquid comes to the top, covering kimchi.
- Leave 1 inch of space in jar.
- Lid tightly and let sit on kitchen counter for 3-7 days, checking fluid level after 24 hours. (Always have liquid covering kimchi)
- Test after day 3 for desired doneness.
- Store in refrigerator.
Drew Canole is a rockstar in the world of fitness, nutrition and mindset, with a huge heart for others and doing his part to transform the world, one person at a time.
As the founder and CEO of Fitlife.TV, he is committed to sharing educational, inspirational and entertaining videos and articles about health, fitness, healing and longevity. He is also a best selling author and the founder of Organifi, an organic, incredibly delicious greens powder, chock-full of superfoods to make juicing easy no matter your busy schedule.
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