Kimchi with Essential Oils of Thyme and Oregano

October 22, 2009 in Aromatherapy, Best Essential Oils, Candida, Cooking with Essential Oils, Enzymes, Essential Oils, Immune System, Oregano, Probiotic, Therapeutic-grade Essential Oil, Thyme, Young Living Distributor by Tammy Baile | No comments

fruit-cooking-food Fermenting vegetables (like sauerkraut) used to be common practice, and necessary too as this provided people a way of preserving foods before refrigerators came to be. Interestingly enough, fermented foods had more healthful benefit than just simply being part of a meal. Fermented foods that have not been heated can contain billions of probiotics as well as life enhancing enzymes. Probiotics are good/or “friendly” bacteria that kill off bad bacteria. Many studies have found that so many problems start with a bad bacteria overgrowth in the intestines, such as candida, which in time can spread throughout the body. New studies are even linking a specific bad bacteria in the colon with obesity. Naturopaths teach that a person is only as healthy as their digestive system is, and health authorities like Dr. Christopher and Bernard Jensen taught that 90% of disease begins in the colon. It is very important to keep a clean colon, but it is also important to provide the colon with good bacteria to help protect the body.

Young Livings Life 5 is an excellent probiotic that can help implant good bacteria into the colon, however it is a good practice to eat foods high in probiotics as well. Unsweetened yogurt is okay, but it isn’t likely to implant enough friendly bacteria into your colon. Kiefer, found near yogurt in grocery stores is better then yogurt (make sure it is unsweetened). Foods such as fermented vegetables are another excellent and delicious way to supply your body with probiotics. The key is that it must be raw, cooked/heated sauerkraut and vegetables have no probiotics in them because the heat kills the good bacterias. This means that making your own is ideal; especially considering it is easy, and far less expensive too!

Here is my favorite recipe for Kimchi-a Korean type sauerkraut/vegetable mix with my own personal favorite twists to it!

Shayla’s KimChi

2 heads cabbage, chopped fairly fine
2 carrots, sliced very thin or grated
1 small onion, chopped
2 cups chopped broccoli
1 drop Young Living oregano oil*
1 drop Young Living thyme oil*
1 drop Young Living ginger oil*
juice of 2 lemons
1 or 2 capsules of Life 5 (optional)
2 teaspoons salt (may need more to taste but be careful not to get too much in)
2-3 wide mouth quart jars with lids
*Note, Only Therapeutic Grade oils should ever be used internally as they are safe. See my article on Aromatherapy Labeling Fraud

Mix all ingredients well. Let sit for10 minutes and stir again. Place one cup into a wide mouth jar and begin packing it down very firmly with your fist (make sure your hands are very, very clean). Try to get the juices to squish over the top of the vegetables and continue adding cupfuls. Stop when you have filled the jar to 1 1-2 inches from the top. Continue with the remaining vegetables and jars.

There is likely to be remaining juice in the bottom of the bowl once all the vegetables are packed, just pour this juice in with each of the jars. Cover tightly, and place in a warm area (but not too warm- around 70-75 degrees F.) for 3 to 5 days. Make sure to set them on a towel as they will leak juices. You will know they are done when the color goes from pale green to a pale yellow. Once they are done, place them in the refrigerator to stop the fermentation process and enjoy! Use KimChi within 2-3 months. A wonderful cookbook no home should be without is Nancy Fallon’s Nourishing Traditions. This cookbook has quite a few wonderful recipes for fermented vegetables.

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