Andy Hnilo makes a fermented kimchi-beet kraut-avocado mash with live bacteria for gut health. Dice cabbage and beets, add water and sea salt, ferment at room temperature. Serve with sardines, smoked oysters, olive oil, and avocado for healthy fats.
I wanted to go over my. Let's see here. My kimchi, beet, kraut and avocado mash that I do. The reason why I'm huddled over is because this thing, it's like a volcano. As soon as I take it off, the lid off, it's gonna go everywhere. But that's because of the fermentation and how active these, the good bacteria in this gyocha kimchi. It's located. It's from Dave's Gourmet. If you're out here in Los Angeles, I've never seen anything like this. I had to get it on tape because the good thing about this is just, it's with kimchi, you just, you put in, you dice up, you cut up cabbage, beets. Some people use carrots. Yeah, anything pretty much that you want to ferment. But you put in water and a little bit of sea salt that generates its own bacteria at room temperature. And that's incredible for building up your gut biome. So here we go. Oh, yep. All right. So yeah, it's coming out of the top just like that. That's how live it is. And then that's ideally what it looks like. Then you mash it up, you have good fats, really good, nutrient dense, vitamin rich vegetables that are live. And you get to absorb all those good nutrients because they're very easily digested, because they're fermented. All that vegetable cellulose is breaking down, is broken down already. So, yeah, usually I'll put in a can of sardines or a can of smoked oysters or something like that to make it taste a little bit better. Put a little olive oil in there and there's some brain octane. Get some good fats on top of that from the avocado as well. Hope you guys are well. And yeah, beetrout, kimchi, avocado, very good combination to get some good, quick, nutrient dense nutrition in the system.
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