I've written about my addiction to miso from South River. But I have another secret obsession, Kim Chi. Spicy, flavorful foods are my favorite. When they involve crunchy greens, I can't resist. Both of these healthy foods are loaded with probiotics. In Japan miso soup is served for breakfast every day and other meals often. Korean's eat Kim Chi at every meal with rice. Spencer is with me and Kim Chi, while Joseph begs for miso. I like them both and think they make a nice addition to the green smoothie breakfasts of the last few years. I have more variety to choose from now.
I've made a few different fermented cabbage recipes that I mostly composted. They were so salty that I could not eat them. I read somewhere that the should be rinsed, but that seemed counterproductive for the probiotics. I am so happy to find Dr. Kim's recipe, using salt for the right reason, then rinsing it off. I like the idea of using fruit and onion instead of sugar, too.
Since discovering Natural Grocer, I have a good supply of greens and can easily give it a try. This week.
