Welcome to The Grit Collective series: Bonus Points. In this series, we'll explore foods with extraordinary health benefits, backed by science.
What is Kimchi:
Kimchi is a traditional Korean side dish primarily made from salted and fermented cabbage. Most Kimchi also includes other fermented vegetables.
What does Kimchi taste like?
It’s spicy! I wouldn’t say it’s at the level of sriracha spicy but it will give you a bit of a kick.
Why Kimchi is beneficial:
Kimchi is packed with the pro-biotics with the majority coming from beneficial lactic acid bacteria( LAB). LAB continues the fermentation process eventually suppressing and eradicating other putrefactive and pathogenic bacteria (the bad stuff). This LAB is the same beneficial bacteria found predominantly in Kiefer's, yogurts and our beloved(or despised) Kombucha.
In addition to the awesome probiotics found in Kimchi, it’s loaded with cruciferous vegetables, garlic, red pepper, and ginger.
Health Benefits of Kimchi:
Provides Antioxidative boost
Skin health promotion
What do you eat Kimchi with?
There aren’t any rules to when you can and can’t add Kimchi to a meal. I try and eat a serving of Kimchi with a meal about 4-5 days a week, usually with my eggs or on the side of my post workout rice meal.
Here are a few ideas:
Special Note: Over consumption of Kimchi can lead to digestive stress. This amount will vary per person.
KTo picks up heavy objects, makes sense of macros, provides simple meal prep plans, advises on flexible dieting solutions, celebrates strength, and occasionally overdoses on pizza.