Re: Kimchi versus cabbage rejuvelac

[Guest guest]

wrote:

> Does anyone know kimchi has the same probiotic benefits as cabbage

rejuvelac?

==>Hi Chris. Kimchi is a very beneficial lacto-fermented food which

contains probiotics, however traditional kimchi recipes includes sugar,

which of course would be a no-no for candida sufferers. If you made

your own you could eliminate the sugar.

==>But with cabbage rejuvelac you are drinking the liquid created after

fermenting it; with kimchi you are eating the cabbage itself. I do not

know if kimchi has the same probiotic benefits as cabbage rejuvelac but

I believe cabbage rejuvelac is better because you are drinking the

liquid, and it is definitely easier to make.

> Also, can one use kefir grains instead of yogurt starter for pickled

ginger? If so, will the grains then be useless? btw, I have grains to

share if anyone needs them.

==>I don't know the answer to your 2nd question.

The best to you Chris.

Bee

[Guest guest]

Hi Kate,

Welcome to our group! It is easier and better for you to make cabbage

rejuvelac rather than eating kimchi. Most kimchi contains sugar. The

liquid from cabbage rejuvelac is what is consumed, not the cabbage

itself like kimchi.

The best in health,

Bee

[Guest guest]

> It is easier and better for you to make cabbage rejuvelac rather

> than eating kimchi. Most kimchi contains sugar. The liquid from

> cabbage rejuvelac is what is consumed, not the cabbage itself like

> kimchi.

>

> The best in health,

> Bee

Bee -

I usually keep a steady supply of homemade kimchi on hand. Everyone

loves it - even our 2yo. It also seems to help settle my frequently

upset stomach when I have it regularly with meals - yes, including

breakfast.

I make the kimchi with lots of organic ingredients: garlic and ginger,

cauliflower and broccoli, bok choi and napa cabbage, burdock root,

various radishes, celtic sea salt and some hot pepper, and various

other greens and veggies in season - absolutely no sugar. Is this

really a problem to eat when trying to cure candida as all the veggies

I use, I believe are on the " good-to-eat " list and it supplies a

healthy dose of probiotics?

- Ann

[Guest guest]

Ann wrote:

> I usually keep a steady supply of homemade kimchi on hand. Everyone

> loves it - even our 2yo. It also seems to help settle my frequently

> upset stomach when I have it regularly with meals - yes, including

> breakfast.

>

> I make the kimchi with lots of organic ingredients: garlic and ginger,

> cauliflower and broccoli, bok choi and napa cabbage, burdock root,

> various radishes, celtic sea salt and some hot pepper, and various

> other greens and veggies in season - absolutely no sugar. Is this

> really a problem to eat when trying to cure candida as all the veggies

> I use, I believe are on the " good-to-eat " list and it supplies a

> healthy dose of probiotics?

==>Ann, that's wonderful you make your own kimchi! It is great to eat,

and is no problem when trying to cure candida for sure. For those that

haven't made kimchi before it is easier to make cabbage rejuvelac. Of

course commercial kimchi is not a good substitute for homemade. I

don't honestly know whether kimchi is just as good for probiotics as

cabbage rejuvelac. I'm thinking that liquid rejuvelac would be easier

for most people to digest than kimchi.

Luv, Bee