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Fermented Brunch for the Gut (kimchi)

The name “kimchi” comes from the Korean word "chimchae" which means vegetables soak in brine. Kimchi is a fermented food that is naturally rich in probiotics.

Probiotics are live Bacteria-that helps the digestive system. Some digestive disease specialists are recommending probiotic supplements for disorders that frustrate conventional medicine, such as irritable bowel syndrome. Since the mid-1990s, clinical studies suggest that probiotic therapy can help treat several gastrointestinal ills, delay the development of allergies in children, and treat and prevent vaginal and urinary infections in women.

While overall nutrition varies depending on the recipe and ingredients used, in general, kimchi is a good source of many vitamins and minerals, including vitamin A, vitamin C, vitamin K, vitamin B6, folate, iron, and manganese.

Kimchi also has a strong odor and taste. It’s often described as having a sour, spicy, salty, and even umami — or savory — flavor. When you open a jar of kimchi, you’ll find that it has a potent, garlicky, sulfur-like smell. You may find kimchi, like many other pungent foods, to be an acquired taste. But when you learn about its many health benefits (stay tuned!), you’ll see that it’s a taste very worth acquiring.

Some argue that kimchi came about during the Japanese invasion of Korea in 1592 with the introduction of red pepper. And others say that modern kimchi as we know it today is only 100 years old. But this last argument is widely disputed. Most evidence points to the fact that kimchi originated thousands of years ago.

Whatever the historical truth, there’s no debate that kimchi is a cultural staple in many Korean families and communities today. In fact, beloved kimchi recipes are passed down in families from one generation to the next.

I have yet to make own recipe of this Korean Specialty. But you can bet with a little bit of time, I will be.

Recipe (4-5 servings

1 chopped onion

8 chopped Shishito peppers

4 mini yellow peppers

10 slices of Deli Roast Beef diced. medium thickness (don't use steak it's too thick)

3 tab of Nutrional Yeast flakes

1/2 cup of plant base milk, reg milk or almond milk

1 tsp of Xanthan Gum

8 eggs or substitute Vegan eggs

Sprinkle of Microgreens


1 tsp of Coconut oil

Braggs Amino Acids

Garlic powder

Sprinkle of Paprika

1 jalapeno sliced

Cook Vegetables with Coconut and Meat oil over medium heat-set aside.

in a saucepan on medium heat add Nutrional yeast Flakes and milk together stirring.

Add xanthan gum with 3 to 4 tablespoons of water, stirring until mixture becomes like jelly.

Add the Xanthan mixture into the pot to thicken.

Add 2 tsp of Braggs Amino Acids, sprinkle of paprika and Garlic powder

Keep stirring until all clumps are gone.

Need more thickness add more Xanthan Mixture, less thick, add more milk, until the Cheese Sauce is to your desired thickness.

Beat your 8 eggs adding 4 tablespoons of milk

pour your eggs into pan and cook.

Pour your Vegetable Steak Mixture over your eggs, and drizzle with your cheese mixture

Top it off with a spoon full of kimchi, a layer of Spicy Radish Microgreens, and Jalapeno Slices.

If you want to go completely Vegan Friendly then, skip the Meat, and use Vegan Eggs.

Side it with some Gluten free Coconut Pancakes, with Cinnabon glaze and you have a Brunch that will please most taste buds.

Happy eating. Food is Medicine

From Our Radiant Family to yours.

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