Spicy Korean Kimchi to Feed your Microbiome

by: Sara on 09/19/2017

It is day two of our fall sale and as promised we are posting recipes to inspire your fall menu.

Today’s recipe is from the new book The Secret Life of Your Microbiome: Why Nature and Biodiversity are Essential to Health and Happiness by Susan L. Prescott and Alan C. Logan.

In The Secret Life of Your Microbiome the authors demonstrate how we are deeply connected to nature through our microbiome – the rich microbial ecosystem of our guts and skin – and this connection is essential to health and happiness.

From sugar-rich diets wiping out good gut bacteria and exacerbating depression, to microbes mediating phytonutrient absorption for the brain, to inflammation and cancer, the influence of biodiversity on our bodies is everywhere. The great communicator is our immune system, a “mobile brain” that interact with micro-organisms with profound health consequences.

The first step of today’s “recipe” is to get outside! Whether a walk with the dog, turning the garden beds or a final outdoor swim before the cold sets in, immerse yourself in the nature that surrounds you.

The second step is creating a meal rich in cultured and fermented foods, these two steps combined will help promote a healthy, balanced microbiome.

Below is a recipe from The Secret Life of Your Microbiome for Spicy Korean Kimchi from Marlies Venier, AKA The Gut Girl. And don't forget receive a 35% discount on all books when you order online at www.newsociety.com and enter the code Fall2017 at check out!

Spicy Korean Kimchi

korean kimchi

Spicy Korean Kimchi

What’s so great about kimchi? It’s full of beneficial microbes that aid in digestion, which is why Koreans eat it with nearly every meal. Kimchi is also known for its anti-aging and skin-clearing properties. In other words, it makes you look and feel good!


1 packet of culture starter

3. cups filtered water

1 handful fresh parsley

1 tsp. chili flakes (or crushed red pepper)

1 large cabbage, core removed

5 carrots

1 zucchini

1 thumb-sized piece of turmeric (1–2 inches), peeled and minced

6 garlic cloves, minced

1 tbsp. sea salt


1. Add culture starter, water, parsley, and chili flakes to your blender.

2. Cut the cabbage, carrots, and zucchini into chunks that will fit down
the top of your food processor. Attach the shredding blade and shred
the vegetables.

3. Place the shredded vegetables, culture mixture, turmeric, garlic, and
salt into a large bowl. Mix together and massage with your hands
until tender and juicy.

4. Store in jars at 72°F for 10 days or longer (let it sit for up to 1 month for
a really pungent product).

5. If the jar remains closed, the kimchi will last at room temperature for years! Once opened, refrigerate immediately.

FB_Banner_FallSale2017a (2)


blog comments powered by Disqus