khimchi - Dr Pritis favorite Probiotic

21 Feb 2022 · 13 min
12:39

In this instructional video Dr. Priti Nanda Sibal demonstrates how to make kimchi at home, emphasizing hygiene, proper equipment, and probiotic benefits. She starts by washing cabbage in filtered water and sprinkling it with salt, then prepares a rice‑flour paste in a steel pan (avoiding non‑stick cookware). After rinsing and squeezing the cabbage, she layers it in a jar, adds a mixture of radish, spring onions, garlic, ginger, soy sauce, and caster sugar, and incorporates the rice‑flour paste. Dr. Priti stresses using both hands to apply the mixture, arguing that the hand microbiome contributes beneficial bacteria. The jar is pressed firmly, sealed airtight, and left to ferment (initially for 30 minutes, then longer as needed). She notes the final product is gluten‑free, probiotic‑rich, and flavorful. Throughout, she offers practical tips on proportions, pressing technique, and why certain utensils (steel, not non‑stick) are preferable for fermentation.

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