3 Ways with Kimchi - Clean Eating Magazine

3 Ways with Kimchi

These succulent kimchis push cabbage aside in favor of three bold-and-tangy fruit and vegetable options.
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Newsflash! Kimchi doesn't stop at cabbage. In fact, the word kimchi traditionally refers to pickled vegetables with salt. Foodies and chefs everywhere are now making kimchi with all sorts of fresh, seasonal produce including asparagus, radish, carrot, bok choy, and so much more. Try your hand at our tangy, sweet and entirely reimagined kimchis.

See also The Benefits of Eating Fermented Foods.

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Asparagus Kimchi

Health benefit: Fermented foods are full of probiotics, but in order to keep gut bacteria balanced, you also need prebiotics, or nondigestible carbohydrates that feed probiotics, like the inulin found in asparagus. This makes fermented asparagus a superfood for digestive and immune system health to help keep your body strong and disease-free all winter long.

Get the recipe. 

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Kimchi Root Sticks

Health benefit: Citrus fruits are high in vitamin C, an important antioxidant for immune and skin health, but the real supernutrients in citrus lie in its flavonoids, which are found in the peel and pith. Studies have found that citrus flavonoids help repair DNA damage, lower cholesterol and have anti-inflammatory properties.

Get the recipe. 

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Superfruit Kimchi

Health benefit: This recipe is bursting with antioxidant-rich fruits like pomegranate, red grapes and goji berries. Plus, pineapple, cilantro and mint have all been studied for their digestive and anti-inflammatory benefits that help you beat the bloat.

Get the recipe.