Vegan & Gluten-Free Kimchi
I absolutely adore Kimchi; its tangy and slightly spicy flavour makes it a versatile addition to many dishes. Whether mixed with mayo for sandwiches, stir-fried with rice, served as a side dish, or incorporated into spicy salads, Kimchi has a place in my kitchen.
For the past five years, I've been making Kimchi consistently, and there's hardly a time when I don't have a batch fermenting. It's become a dietary staple for me, and there's a good reason why.
You see, I struggle with Ulcerative Colitis, and among the various trendy fermented foods like Kombucha, sourdough, and kefir, Kimchi has been the one that not only appealed to my taste buds but also provided the most relief.
If you're dealing with chronic digestive issues like IBS, fermented foods can be a game-changer. They enhance the digestive process and positively impact the gut flora, reducing troublesome digestive symptoms.
Plus, from the perspective of menstrual health, anything that promotes good digestion is crucial because the elimination of estrogen occurs through your bowel movements. Effective estrogen elimination is essential for maintaining periods with minimal discomfort.
When estrogen metabolism is compromised, it can lead to the reabsorption of estrogen into the body, resulting in estrogen excess, which contributes to PMS, tender breasts, and heavy periods. So, maintaining a healthy gut microbiome is a win-win!
And if nothing else, Kimchi is simply delicious!