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Note from Joy: Hopefully you've tried Kathrin's Crunch-tastic Sauerkraut recipe and jumped on the fermented goodness trend! I hope you love this recipe too. My favourite way to enjoy sauerkraut is stuffed into a collard wrap or with scrambled eggs, yum!
As we slowly, and joyfully, shift into Spring in Canada, we might notice that our tastes begin to shift as well. With warmer weather our tastebuds begin to crave lighter and fresher foods. Enter this tasty Spring-Inspired Kimchi. This fabulous ferment is full of healing superfoods and is a simple way to make your own probiotics!
Kimchi is a traditional Korean ferment that is easy to make and incredibly versatile. You can throw a spoonful on top of salads, soups and sandwiches or just enjoy it straight out of the jar! If youre new to fermentation, this is a great first ferment to try. Its simple and the results are delish!
Ginger is an incredible superfood that helps to prevent bloating and indigestion and is one of natures most powerful anti-inflammatories. This is a fantastic food for pregnant mamas as its been found to be as effective as meds in reducing nausea.
Radishes belong to the cruciferous vegetable family and are an amazing source of antioxidants. The bitter flavour of radishes is a sign of phytonutrients that are essential for liver detoxification and cancer prevention.
Alliums, like Spring onions and ramps (aka wild leeks), are amazing for cardiovascular health and reducing chronic inflammation. Spring onions and leeks have a milder flavour than their onion cousins and are one of the first Spring harvests.
One of the most important factors in our overall health is the health of our bacteria. These tiny friends live on us and in us and they play a crucial role in our digestive, immune and mental health. By adding a variety of fermented foods in our diet we help to ensure that our bacteria are balanced.