Recipe: Kimchi
Staying healthy during the winter takes a little extra boost!
With less sunlight, colder temps, and dry air, our bodies have to work harder to stay balanced and fight off sickness.
On top of that, we require more sleep and hydration (which many of us ignore) and more vitamins and less sugar (which many of us abuse)!
Join Cara + Megan in Episode 5 to discuss the Simply Seasonal way to stay healthy and balanced this Winter by eating what nature gives us annnnddd eating more bugs!
Do you know your body contain 39 trillionbacteria cells?
We’re actually made of more bacteria cells than we are human cells!
Eat bugs? What?????
But don’t let this freak you out… these bacteria are essential to the human body and serve as our first line of defense in fighting flus and viruses.
🎤 “Ya know that we are living in an antibacterial world
and I am a bacterial girl” 🎵
Whether you get this Madonna reference or not, it’s true. Think of all the anti-bacterial soaps, hand gels, overuse of antibiotics and complete sterilization of our supermarket foods.
We are missing out on exposure to all the beneficial bacteria that keep our immune systems strong and fortified.
In Episode 5:
- Seasonal Immunity boosting foods
- Foods to incorporate as natural antibiotics and antibacterials
- Importance of a healthy microbiome
- Why and how to incorporate fermented foods into your diet
This episode will give you a tool belt to stay healthy all winter long.
Stay healthy friends,
Cara + Megan
If you find this episode helpful, please share with your friends!
Have questions after the episode?
Scroll down to watch our LIVE Q+A and link to Podcast!
Kimchi
Simple tip: “Always cook with Seasonal foods to balance, heal, + thrive!”
xox Cara + Megan
Ingredients
– 2 Napa Cabbages, chopped
– ½ cup kosher salt
– 1 head garlic, peeled and pressed
– 2 inch ginger, grated
– 2-3 knobs turmeric root, grated
– 1 bunch scallion, chopped
– 1-2 carrots, shredded
– ½ lb. daikon, cut into matchsticks
– 4 Tbl heaping Korean red pepper powder
– ¼ cup fish sauce (optional)
Directions
- Soak chopped cabbage and salt in water bath so that cabbage is covered and floating in water. Leave 4-5 hours or overnight. (use filtered water if possible)
- Drain cabbage and add to very large mixing bowl with all other ingredients.
- Using your hands, squeeze and mix around thoroughly for about 5 minutes until liquid releases from cabbage.
- Press tightly into fermentation crock or mason jars leaving no air pockets. Cover but leave lid slightly loose to allow air to escape.
- Leave at room temperature and out of sun at least 4 days, up to 6 weeks.
- Make sure cabbage stays below the liquid, press down when necessary.
- Store in refrigerator up to 6 months- 1 year.
LIVE Q+A!
We’ve answered your questions about Boosting Your Immunity!
We love hearing from you! Please leave us your questions and comments below!
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