PCOS Gut Flora: Mixed Vegetable Kimchi
Nutrition per Serving
35
Calories
2g
Protein
7g
Carbs
0.5g
Fat
Grocery list: Napa cabbage, daikon radish, green onions, Korean red pepper flakes, fish sauce, garlic, ginger, sugar, sea salt. The GI of cabbage is very low, making it a great choice for PCOS.
Ingredients
1 Napa cabbage (2 lbs or 0.9 kg), 1 daikon radish (1 lb or 0.45 kg), 1 bunch of green onions, 1 cup of Korean red pepper flakes, 1/4 cup of fish sauce, 1/4 cup of minced garlic, 2 tablespoons of minced ginger, 1 teaspoon of sugar, 8 cups of water, 1/2 cup of sea salt
Instructions
1. Cut the cabbage into quarters and remove the cores. Cut each quarter into 2-inch wide strips. 2. Dissolve the sea salt in the water. Soak the cabbage in the salt water for 2 hours. 3. While the cabbage is soaking, prepare the other vegetables. Peel and cut the daikon radish into matchsticks. Chop the green onions into 1-inch pieces. 4. Prepare the kimchi paste by mixing the fish sauce, minced garlic, minced ginger, sugar, and Korean red pepper flakes. 5. After 2 hours, rinse the cabbage under cold water 3 times. 6. Mix all the ingredients with the kimchi paste. 7. Pack the kimchi into a clean jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. 8. Seal the jar. Let it sit at room temperature for 1 to 5 days. 9. Store in the fridge before serving.
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