If you’ve been a One Beet reader for a while, you know I’m passionate about the health benefits of fermented foods. They are so essential to effective digestion, strong immunity, healthy skin, and even mood regulation. I like to eat some type of fermented food each day, and I recommend that many of my clients do the same.
Making my own ferments is part of the joy for me. You can usually find batches of kombucha, cider vinegar, sauerkraut, and kimchi fermenting away in my kitchen. I love feeling connected to the process from beginning to end, and watching/tasting as my ferment ripens to exactly the perfect point.
Given all of this, it was a pleasure to share my simple homemade kimchi recipe on Mind Body Green. I’m thrilled to be one of the voices introducing the masses to the wonders of fermented foods.
Kimchi is essentially just spicy sauerkraut with a few additional ingredients and flavor complexities. Just like sauerkraut, once you get the hang of making it you can add in all sorts of fun substitutions and play around with the recipe. But until then, here are the basics to get you started. Enjoy!