PCOS Gut Support: Traditional Napa Cabbage Kimchi
Nutrition per Serving
50
Calories
2g
Protein
11g
Carbs
1g
Fat
Grocery list: Napa cabbage, sea salt, garlic, ginger, sugar, fish sauce, Korean red pepper flakes, radish, scallions. This recipe has a low GI, making it suitable for PCOS management.
Ingredients
1 medium-sized Napa cabbage (about 2 pounds/900 grams), 1/4 cup sea salt (60 grams), 1 tablespoon grated garlic (15 grams), 1 teaspoon grated ginger (5 grams), 1 teaspoon sugar (5 grams), 3 tablespoons fish sauce or water for vegan (45 ml), 1-5 tablespoons Korean red pepper flakes (gochugaru), 8 ounces radish, peeled and cut into thin strips (225 grams), 4 scallions, trimmed and cut into 1-inch pieces
Instructions
1. Cut the cabbage into quarters and remove the cores. 2. Dissolve the sea salt in a large bowl of water, then soak the cabbage leaves in the solution. 3. Prepare the spice paste by mixing garlic, ginger, sugar, fish sauce, and Korean red pepper flakes. 4. Add radish and scallions to the spice paste. 5. Rinse the cabbage under cold water 3 times and drain. 6. Apply the spice paste to each leaf of the cabbage. 7. Pack the kimchi into a clean jar, pressing down on it until the brine rises. 8. Let it ferment at room temperature for 1-5 days. 9. Refrigerate before serving.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment