If you like this, then please share!

12 Reasons to Eat Cucumber Kimchi

by

I love cultured veggies, but mostly I love the bacteria that makes these cultured veggies Super VeggiesLactobacillus plantarum (L. plantarum) has been found in experiments to help you feel less anxiety and depression. It does this by working on the hippocampal brain-derived neurotrophic factor.  BDNF acts on certain neurons of the central nervous system, helping to support the survival of existing neurons, and encouraging the growth of new neurons and synapses, and that's not all! 1,2,3 

 

Many Healing Properties


Kimchi and all cultured vegetables with naturally occurring L. plantarum have been studied and proven to have many healing properties. The Journal of Medicinal Food has credited L. plantarum with the following benefits:4,5,6,7,8,9

helping digestion fighting cancer anti-obesity
anti-constipation colorectal health promotion cholesterol reduction
fibrolytic effect brain health promotion immune promotion
skin health promotion anti-aging properties antioxidative properties

With 200 strains of good bacteria, they're a powerful food that can make a huge difference in helping you stay healthy.

"The natural healing force within each of us is the greatest force in getting well." Hippocrates

Ancient Foods With Wisdom


Kimchi is much-loved food especially in Korea where it is the national food, and it is growing in popularity in many other places. I see it popping up on menus everywhere! Kimchi pickles have all the flavor of kimchi but are made with cucumbers. See the recipe below.

The process of fermenting vegetables has been used for thousands of years in a number of cultures as a method of food preservation. Without clean water and healthy cleanliness practices, fermenting foods became a way to flood the food with healthy bacteria and keep out pathogens. Not only did it preserve the foods for months on end keeping them safe, but it also allowed them to keep their foods through the cold winter months.

The earliest record of vegetable fermentation dates back as far as 6000 BC in the Fertile Crescent—and nearly every civilization from the Ukrainian, Russian, Polish, Belarusian, Latvian, Estonian, Indian, Asian, and African has included at least one fermented food in its culinary heritage.

Something you should know

These veggies are powerful, but here is something you should know - this particular bacteria (L. plantarum) is a transient strain of bacteria. This means it doesn't last more than a few days in the body, so you're going to need to consume it often. This is not a problem since one jar can last months on end in the refrigerator, perfectly preserved and getting more flavorful with time.

Check out this yummy Kimchi Pickle recipe. It's super easy and fun to make. You can adjust the spice level to your taste by adding more or less Gochujang Korean chili paste. It only takes 2-3 days to ferment and will last months in your refrigerator. Perfect for picnics or a fast lunch as a side and the benefits are many!!

Check out my other pickle recipes!

🥒🥒🥒

Cucumber Kimchi

If you like this, then please share!
QR Code Business Card
PageLines