eat fermented food


The wonderful array of fermented, dried and marinated seafood at one of the shops inside Kwangjang Market in Seoul, Korea! Someplace all food lovers MUST visit!! (Sorry I moved to camera so quickly. Still working on my cinematography skills.)


My First Kimjang Experience!

I’ve been putting this off for years, but I finally did it! I made a nappa cabbage kimchi using traditional-ish ingredients and techniques. As a non-Korean, I’ve always found this to be a daunting task. After copious amount of research, Youtube vids, and breathing exercises, I finally understood kimjang can be broken down into five phases.


1) Brew the stock. In a pot, I gently boiled a mix of kombu, shittake, dried pollack, dried anchovies, and dried jujube. This stock is different depending on the region of Korea, but the idea is to extract a nutritious umami base. I strained the stock and let it cool.

2) Make the paste. This step is critical as it determines the flavor profile of the kimchi. Mix glutinous rice flour into the stock and gently cook until you get two/three cups of a THICK gluey porridge. Let cool then dump into a processor along with 1 onion, knob of ginger, ~20 garlic cloves, ~1 tbs of salted shrimp, ~1 cup of fish sauce, a few fresh red chillies, 1 apple, and a shit ton of Korean red pepper flakes. Like a shit ton. I added it until the paste is a burning blood red. To this paste fold in julienned veggies. There are many regional differences in what types of veggies to add, but I used what is common/available to me which were scallions, carrots, koran radish, asian chives, and dropwort.

3) Prep the cabbage. This is probably the first step you should do since it requires a long waiting period. The goal is to draw out water out of the caabage. Quarter the cabbage after washing and trimming. Sprinkle a tiny bit of chunky SEA SALT between EACH LEAF, concentrating at the stem. Cover the cabbage in water and throw in an extra handful of sea salt. This needs to sit in the brine for a good 8+ hours; it’s ready for the next step when the stems can be folded over without snapping.

4) Apply paste to cabbage. Rinse the cabbage to remove excess salt and drain out as much liquid as possible. (The brine is generally discarded at this point.) Scoop up some paste, then LEAF by LEAF, paint on the paste, leaving pieces of the julienned veggies wherever they fall.

5) Store and ferment. I have a proper fermentation crock, but if you only have a glass jar, tupperware, or plastic bags - that works too. Stuff the kimchi in a container and leave to ferment in a dark location with room temperature ~70F for two to three days depending on how sour you prefer. Transfer kimchi into a fridge, which will drastically slow down the fermentation. In about another week, the kimchi should be at good to consume.


There are many cheats and substitutions you can apply to reduce stress and cost. And yes, you can even make a vegan or raw vegan version of kimchi. However, every small deviation will alter the flavor profile, so experiment at your own risk!

Ten Ways To Reduce Anxiety - For Public Speakers

Here are ten mostly new ways that research says can reduce those pesky feelings of dread, so experiment with a few. Which ones will you try?

1. Amp up your empathy.

2. Be kind.

3. Get active.

4. Eat fermented foods.

5. Avoid anxious people.

Five more tips to reduce anxiety.


 1. Pile on the veggies.

Since vegans steer clear of meat and cheese, they rely on tons of fresh, flavorful veggies to bulk up meals, from sandwiches and salads to tacos and pizza. Regardless if there is turkey on that sandwich or not, Jenné Claiborne, a board certified health coach, vegan personal chef and author of the blog Sweet Potato Soul, recommends everyone pile on greens and other non-starchy veggies. “They supply your body with protein, essential vitamins and minerals, antioxidants and fiber that you cannot get in animal products,” she says. So vow to add at least two veggies to every dish -– like tomato and lettuce to sandwiches, shredded carrots and cucumber to burritos and roasted carrots and asparagus to rice and pasta dishes.


2. Swap out the mayo.

When it comes to condiments, mayo –- which is made with egg yolks –- is off limits. Think this means settling for a dry sandwich? Think again! Vegans get creative with their spreads, ditching high-calorie mayo in favor of lighter, healthier options. “I love to mash up ripe avocado and use that in place of mayo on sandwiches,” says Claiborne. “Homemade hummus with lots of tahini is also a fantastically satisfying vegan-friendly spread.” Fresh pesto, mustard and balsamic vinegar are more flavor-packed options that will add some zing to your sandwich without loading on the calories.


3. Eat fermented foods.

Fermented foods are becoming more mainstream, but vegans have been enjoying their zesty flavor and health benefits for years. “Fermented foods have been around for ages. It began as a way to preserve food before we had access to refrigeration and freezers,” says Claiborne. “These foods (like tempeh, miso, kimchi, sauerkraut, kombucha, pickled carrots and kefir) can easily be incorporated into anyone’s diet and are full of nutrients, probiotics and flavor.” Claiborne recommends adding kimchi and sauerkraut to salad, sandwiches and noodle bowls, sipping on kombucha tea and marinating tempeh and adding it to tacos, sandwiches, salads and nori rolls.


4. Expand your spice rack.

When you can’t rely on butter and cheese to flavor dishes, the spice rack becomes your best friend. And vegan or not, herbs and spices are the ideal way to add flavor to dishes for no additional fat and calories. “Herbs and spices are critical when making any food taste delicious, be it animal products or plants. They add lots of flavor and greater nutrition to your meals,” Claiborne insists. “I could eat the same steamed broccoli, lentils and brown rice for dinner five days straight, but by varying the spices each time, I’ll have five delicious and unique dishes.” Always on standby in her kitchen: Fennel seeds (which are great for digestion), cayenne pepper, berbere, fresh ginger (which boast anti-inflammatory properties) and fresh cilantro.


5. Make it from scratch.

“Vegans in general are more aware of what they eat, whether it’s to avoid animal products or to guarantee the wholesomeness of their food,” says Claiborne. “Animal products are in so many processed foods, so I tend to avoid them and save myself the stress of having to check labels.” In other words, vegans often spend more time in the kitchen cooking homemade meals with ingredients they can trust. Regardless if your dish is built around chicken or tofu, opting to make your own food from scratch is a smart habit that helps cut back on the unnecessary fat and calories you find in restaurant meals and avoids the processed ingredients in packaged foods.


6. Embrace plant-based protein.

You don’t have to give up meat to make room in your diet for plant-based proteins. “Legumes are linked to longevity and reduced risk of disease,” says Claiborne. “Beans are often touted for their fiber and protein content, but they’re also great sources of vitamins, minerals and antioxidants that support a healthy body.” Opt to go meat-free a few meals a week and build a dish around beans or lentils instead for a dose of fiber with a major health boost. 

6 Vegan Habits Everyone Should Adopt (Without Giving Up Meat) originally appeared on Everyday Health,inspiration from Jenné Claiborne, a board certified health coach, vegan personal chef and author of the blog Sweet Potato Soul.


Fermented foods have the power to change the mind

Fermentation, which you may remember from high school chemistry, is the process by which a carbohydrate (like sugar) is turned into an alcohol or acid. Used in beer, wine and liquor making, fermenting is also an ancient (and tasty) method of food preservation. Eating fermented foods can change your outlook (and we’re not talking about getting drunk).

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anonymous asked:

I get yeast infections on a really regular basis. Pretty much every time I get my period. I find that using treatments like canesten only clear it up for a few days and then it comes back. Are there any natural/home remedies I can try? Ps I can't try yoghurt on a a tampon cause I'm vegan

Hi! Yes, there are natural home remedies. I am actually in a class called “herbal approaches to women’s health” so I know a lot about this!
One super effective method is making a “garlic tampon”. Take a clove of garlic and peel it carefully so you don’t break it open. Take a needle and thread and poke the thread through the garlic and tie it there. Leave it in overnight and in the morning pull the string out!

You can also make an herbal douche using sage tea and apple cider vinegar. A useful tea to drink to avoid and/or treat yeast infections is 1 part sage, ½ part marshmallow root, and a pinch of licorice. You can also add camomile to make it taste better and feel more soothing!

Your vaginal flora (the bacteria in/around your vag) are very connected to your gut flora. You need healthy vaginal and gut flora to control potentially harmful yeast. So try to cut back on refined carbs, sugars, and alcohol and eat more fermented foods like combucha and kimchi.

That being said, chronic yeast infections can be a symptom of a more serious illness, so I would suggest seeing a gynecologist and having them check you out.

Love you,