18 Mar Zuchinni Kimchi Recipe – Probiotic Fermented Foods
In order to get a healthy digestive system we need to make sure we have plenty of beneficial bacteria in our gut. This is where fermented foods come in. One of my favourite fermented foods is kimchi. Traditionally kimchi is made with savoy cabbage, you can though make it with so many other vegetables. I have got an abundance of zuchinis at the moment, they are huge. The power of horse poop! Any way I have been getting into making kimchi with these. This makes them naturally last longer so I can have them long after the season has finish (if they last that long before I eat it all).
Kimchi is really simple to make you simply make up a spicy mix in the blender and you massage it through your vegetables. Then leave it out for 24-48 hours to ferment, then store in the fridge to stop fermenting and to eat whenever you wish. Great to add to other dishes for flavour and to bring life to your plate. Fermenting foods creates beneficial bacteria that are amazing for your gut and digestive system. This is something that has been done for centuries.
- 3 large zucchini peeled using a potato peeler
- 1 tablespoon of himalayan salt
- 2 tbsp red pepper flakes
- Crushed ginger (about a 1 inch slice)
- 2 cloves garlic
- 1 tbsp honey
- Place peeled zucchini in a large bowl. Sprinkle liberally with salt.
- In a food processor of blender place the red pepper flakes, garlic, ginger, honey. Mix to form a paste.
- Pour over the zucchini and toss with your hands to coat. Place the zucchini and all liquid in an air tight container leave out overnight and then place in the refrigerator.
- Allow to sit a few days and then enjoy. Best served as a little side to meals, you can add it to broths, strifries and almost any dish to bring flavour and more life to your food.
Simply add a tablespoon or two to each meal for some live probiotics.