Kimchi is hands down the best probiotic food out there. In the last few decades, there has been an increasing interest in probiotic foods.

Though our ancestor used fermentation techniques for centuries to preserve their food, somewhere in history we gave up on them. probably when fridge and freezer came to the world.

Though our ancestors used fermentation mainly to preserve their food, doing so they were actually protecting their health too. Thanks to recent studies we are learning more and more about our microbiome and the importance of a balanced gut flora to protect our body from many of our modern diseases and ailments, including indigestion, diarrhea, irritable bowel syndrome (IBS) and chronic inflammation, diabetes, heart disease and cancer.

And the best part, fermented foods and drinks are not only delicious and protecting your health, they are so easy to make and it's fun too.

HOMEMADE KIMCHI - A KOREAN PROBIOTIC WONDER

INGREDIENTS (makes one big jar)

FOR THE KIMCHI

1 napa cabbage
1/4 cup sea salt
1 carrot grated
3/4-1 cup chopped spring onion
1-3 tsp grated ginger
5-6 cloves of garlic, minced (or 1 tbsp)
1/2-1 tbsp raw sugar
3 tbsp water
1-5 tbsp Korean chili powder (I used 3.5 tbsp for mild spicy)