i am a believer in garlic. it will help a cool body stay warm and well through the winter weather. i mention a 'cool body' because some folks are warm bodied and may not need added heat.
read my garlic blog, with one amendment and few add ons. garlic is not an antibiotic, it doe not kill your cells - like Rx antibiotics will. instead, garlic is an immune-modulator, supporting cell health while killing uninvited microbes. garlic is also an amazing digestive aide; stimulating digestive fires and diffusing gas causing bacteria.
read my garlic blog, with one amendment and few add ons. garlic is not an antibiotic, it doe not kill your cells - like Rx antibiotics will. instead, garlic is an immune-modulator, supporting cell health while killing uninvited microbes. garlic is also an amazing digestive aide; stimulating digestive fires and diffusing gas causing bacteria.
yes. kimchee, so so so good.
spicy, hot, delicious, lacto-fermented goodness.
D's version, he likes to call it kim kraut.
yup, kim chee + saur kraut = kim kraut
spicy, hot, delicious, lacto-fermented goodness.
D's version, he likes to call it kim kraut.
yup, kim chee + saur kraut = kim kraut
- garlic crushed and peeled
- chili peppers tops cut off, big ones halved
- cabbage quartered and sliced into 2 inch strips
- carrots sliced
- himalayan salt
- reverse osmosis water
blend salt with water - enough salt to make it taste like sea water, yeah salty! then cover the garlic, peppers, cabbage and carrots with the salty water - make sure everything is submerged, about an inch of salty water higher then the veggies!
let sit, at room temperature. you may also want to place your jars of kim kraut on a plate, because it tends to bubble over ('cause it's alive!) then every morning check on your kim kraut; push the veggies down, making sure they get re-submerged into the salty water. the bubbles will start pushing the veggies up. also taste it, it's done when it tastes good and fermented - your tongue will tell you.
when it's done keep it in the fridge.
strange new ways to enjoy kim kraut:
- almond butter + kim kraut + wrapped in nori = strange good
- blend kim kraut into a sauce and put on everything!
especially eggs. - i heard someone say add kim kraut to a grilled cheese sandwich, but i'm lactose intolerant so i haven't tried it.
- pork kim kraut pizza with sesame seed pizza dough
ENJOY!