If you’re introducing probiotic-rich foods to your diet, these kimchi pancakes are a great place to start.
Last week we shared with you how to make your own kimchi, the traditional fermented Korean side dish made of vegetables with a variety of seasonings.
Kimchi is an incredible fermented food that can help to restore the correct balance of bacteria by feeding the good bacteria.
Kimchi is an incredible fermented food that can help to restore the correct balance of bacteria by feeding the good bacteria. The other benefit of consuming fermented foods is over time your sugar cravings decrease as you starve out the bad bacteria which feed on sugar and refined grains and carbohydrates.
Kimchi can be very versatile in the kitchen to spice up all sorts of dishes from salads to tacos and even pancakes.
While eating fermented foods such as kimchi is a great place to start, it is only one part of nurturing great gut health. But is it enough? Do you also need a probiotic?
The quality of vegetables in fermented foods has changed because of the soil they are grown in. This means the overall quality of the strains of probiotic foods have changed as well.
Ingredients:
- 1 cup kimchi
- 1 egg
- 1 tsp grated ginger
- 1/2 clove grated garlic
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/2 cup buckwheat flour
- 1/2 tsp coconut oil
- Spring green onion
Optional toppings
- Grated beetroot
- Leafy greens
- Nuts and seeds
- Coconut yoghurt dressing: mix with 1 tsp olive oil or 1/4 tsp sesame oil
- Poached egg or protein of your choice
Instructions
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Mix kimchi and egg together, add dry ingredients, mix well.
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Heat 1/2 tsp coconut oil, spoon the batter onto a hot pan and flatten.
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Cook until bubbles start to form in the batter, then flip. Cook for another few minutes until golden brown.
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Top with whatever you like. Some of my favourites are grated beetroot, leafy greens, nuts and seeds, coconut yoghurt dressing
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Enjoy!
* Note: change, add or omit spices to suit your taste.
