Kimchi is one of the most powerful probiotic foods you can eat

Kimchi is a spicy, tangy Korean dish  is so much more than just a side dish. It’s full of probiotics that can boost your overall gut health.  In the Korean review of 130 studies, research showed that kimchi offers incredible health benefits for the gut and the digestive system. In fact, the human gut has more than 400 strains of bacteria.

Several studies prove that there is a link between the diversity of the bacteria living in your gut , and conditions like endocrine disorders , weakened immune system and cancer.

This is why kimchi is considered one of the best foods for your gut as the immense amount of probiotics in kimchi  help the body flush out toxins, such as bisphenol A, heavy metals, perchlorate, and organophosphorus pesticides.

Kimchi is known for the lactic acid bacteria involved in the fermentation of kimchi. As these bacteria exhibit the most of the health benefits.

Kimchi, in particular, is loaded wit vitamins A and C. It possesses antioxidative and immune-stimulating properties, along with anti-obesity effects in animal studies.

🚨 Scientists have discovered that kimchi may help remove up to 87% of microplastics from the body.

This traditional fermented food is packed with beneficial bacteria that may help bind to and flush out harmful plastic particles lurking in your gut. While most people are worried about what supplements to take, one of the most powerful detox tools could already be sitting in your refrigerator.

Nature always seems to have answers modern living forgot. 👇

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The Journal of Medicinal Food states:

“Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB).

Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation.

The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities of kimchi.

Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food.”

Additionally, kimchi probiotics can quickly break down sodium nitrate, a cancer-causing chemical that’s linked to many health conditions. In fact, the bacteria can take as little as five days to deplete up to 90 percent of sodium nitrate that enters the body.

🥬 Simple Homemade Kimchi Recipe

Ingredients:
• 1 large Napa cabbage, chopped
• ¼ cup sea salt
• 4 cups water
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 1 tablespoon honey (optional)
• 2 tablespoons Korean red pepper flakes (gochugaru)
• 4 green onions, sliced
• 1 small carrot, julienned

Instructions:

1. Dissolve the salt in water and soak the cabbage for 2–3 hours until softened. Rinse thoroughly and drain.
2. In a bowl, mix the ginger, garlic, honey, and red pepper flakes into a paste.
3. Add the cabbage, green onions, and carrot, then massage the paste into the vegetables until evenly coated.
4. Pack tightly into a clean glass jar, pressing down so the vegetables stay submerged in their juices.
5. Leave the jar at room temperature for 1–3 days to ferment, then transfer it to the refrigerator.
6. Enjoy after a few days, when the flavor becomes tangy and rich with beneficial probiotics.

 

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