Gut health! Probiotics are essential to our health. Microbiome not only helps our regular detoxification process, it may also help with reducing inflammation. We believe chronic inflamation leads to all major illnesses. Inflammation is our body’s first signal that something is not going right. If ignored, long term inflammation then could lead to cardiovascular, muscular skeletal issues allergies, and hormonal imbalances. And if still left untreated, that’s when more serious problems like organ failures and tumor growth starts to occur. So make sure you eat plenty of live, active probiotics.
We prefer natural, live probiotics than over the counter medication, and that’s why we’ve been busy fermenting. Kimchi, Kefir, Kombucha, Jiuniang(chinese fermented sweet rice), Sauerkraut, you name it. Fall is a great time for fermenting as well, all those vegetables you harvested 👩🏻🌾👨🏽🌾in the garden can be easily preserved by fermenting. And of course, we like to make it all functional by adding herbs and mushrooms to all our food🌱🌿🍄.
+ Stinging nettle for detoxification and anti-inflammation
+ Maitake for immune support, blood sugar level support and umami taste 😋
+ Lion’s mane for a brain boost and digestive support.
Fermenting could seem intimidating at times, all those prepping and chopping and what if it goes wrong. It is actually very simple, and it rarely goes wrong if you follow the right steps, and understand the fundamental mechanism. In short, vegetable fermentation happens when the lactic acid bacteria consumes the sugar in the vegetable. The key is the right concentration of Brine, the salt water, 5% salt to water ratio to be exact. Too salty or not salty enough would be the cause of the failed fermentation.
So here is our 20 minute Functional Kimchi recipe:
+ 1 head of napa cabbage, chopped to bite size.
+ 1/2 cup makai sea salt
+ sufficient amount of spring water (don’t use tap water, cholrine and floride affects the fermenting environment) to cover the cabbage
+ 3 large shallots, cut to match stick length.
+ 1 cup of wild stinging nettle🍃, chopped finely
+ 1 carrot 🥕 or daikon (or both), cut to match stick size.
+ 1 🍏 , cut to match stick size (optional)
+ 1/2 cup minced organic ginger
+ 8 cloves of garlic, minced
+ 2 tsp Holy Shrooms Pure Maitake 🍄
+ 1 tsp Holy Shrooms Pure Lion’s Mane
+ 3 tbsp gochu chilli pepper flakes 🌶 (+/- to your own spicy taste buds)
+ 3 tsp water 💦(vegan version) / 2 tsb fish sauce (if you prefer)
+ 1 piece of Kombu, finely sliced.
+ 2 tbs coconut sugar
Stage I: Salt the cabbage
—> Massage all the sea salt into the napa cabbage leaves in a large bowl. Let it sit for 15 minutes with a plate and a weight to weigh down the plate.
—> Pour enough spring water over to cover the cabbage and let it sit for 1-2 hours. (The cabbage should look kinda wrinkly and soft after).
Stage II: Sauce
—> Mix everything else in a seperate bowl, mix well
Stage III: Kimchifying
—> Pour the salt water out and rinse the cabbage once in fresh spring water. Let it drain thoroughly
—> Mix the sauce thoroughly with the cabbages. Your hands are the best tool. Get your hands in there and massage everything together with extra love♥️♥️♥️.
—> Now pack everything into a mason jar and press out any air. PACK.IT.DOWN.
Leave the kimchi baby in a cool shady place and you just sit and wait. Check on your Kimchi baby every day. Don’t be alarmed when it starts bubbling, that’s the lactobacillus working hard. Make sure you open the jar once a day so it doesn’t explode. The whole fermenting process will take from 1-5 days, depending how hot the room temperature is and also whether you like to eat your kimchi raw or well ripened. We like our kimchi super sour and potent, we we usually wait 2 to 3 days to eat it.