When you have a healthy gut, you have a healthy brain
Fermented foods are an easy and cheap way to keep a healthy gut and give your body the boost of nutrients it needs. Try this great kimchi recipe! If you would like to know more about the brain/gut connection check out this article.
- 4 cups of water
- 4 tablespoons sea salt
- 1 head cabbage, shredded
- 1 cup daikon radish grated or 1 cup asparagus cut into one-inch pieces
- 2 scallions, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- ½ teaspoon cayenne pepper
- In a large bowl, mix a brine of the water and salt. Mix well to thoroughly dissolve salt. Add the cabbage and daikon radish. Cover with a plate or other weight to keep the vegetables submerged. Soak for 12 hours.
- Drain the brine from the vegetables, reserving the brine. Taste the vegetables for saltiness. If they are too salty, you can rinse the vegetables. If they are not salty enough, sprinkle with a little more salt (one quarter teaspoon at a time).
- Combine the asparagus, green beans, scallions, garlic, ginger, and cayenne pepper. Add to the cabbage mixture.
- Put the whole mix into a jaror crock. Pour the soaking liquid over the vegetables, making sure that they are completely submerged in liquid.
Tip: Don’t forget to squeeze your vegetables before putting them into the jar using your hands. “Bruising” the vegetables in this way allows the cell walls to break down and release their juices.
- Cover loosely with a clean cloth and set aside for three to seven days. The ideal room temperature to help with the fermentation is around 70°F. If it is colder, the fermentation takes longer.
- Check the kimchi daily. Make sure the vegetables stay covered in brine. After three to seven days, the kimchi will taste ripe. Once this happens, place in glass jar in the refrigerator. It will keep for months.
(From Healthy Recipes for Your Nutritional Type)