The Beauty Benefits of Kimchi


Is fermentation the new Botox? Are you looking for a healthier and more wallet friendly alternative to preventing wrinkles? Opposed to injecting your face with spore-forming bacteria, try ingesting foods that have gone through the fermentation process. A diet filled with regular servings of Kimchi can not only contribute to wrinkle prevention but can also roll back the years that are currently displayed on your face. Kimchi originated in the Korea's during the 1st Century BC and has been a staple in their cupboards ever since, consuming over 2 million tons of Kimchi per year.



Fermentation is what happens when a substance breaks down into a more simple form from microorganisms like yeast or bacteria in the absence of air. In food fermentation, it produces lactic acid, enriches the protein, essential amino acids, and vitamins. This process also boosts the amount of probiotic bacteria and when consumed, benefits your guts microbiome and digestive system.

the beauty benefits

Filled with Selenium

selenium benefits your hair & skin health while neutralizing free-radicals

Builds your bodies level of Vitamin C

vitamin c is packed with antioxidants and helps regulate collagen production. because vitamin c plays an important role in collagen synthesis, diets lacking in vitamin c can lead to slower wound healing

Rich in Antioxidants

antioxidants reduce inflammation in the skin leading to increased rates of healing while stimulating collagen production

Inhibits Cell Oxidation

cell oxidation will ultimately lead to an increase rate of skin aging

Packed with Vitamin A

vitamin a can help defend against sun damage and cancer due to its high levels of antioxidants and anti-inflammatory properties. it can also help to treat & prevent acne. although its not entirely known yet what the exact impact vitamin a has on acne, studies have shown that an increase in vitamin a in your diet can be used as an acne treatment. research suggests that a diet lacking in vitamin a can lead to the over production of keratin protein in the hair follicle causing clogged pore


Create Your Own Kimchi at home
Provided by


From Wild Fermentation by Sandor Katz


Sea salt

1 pound Chinese cabbage

1 daikon radish or a few red radishes

1-2 carrots

1-2 onions, leeks, scallions, or shallots

3-4 cloves of garlic

3-4 hot red chilies

3 tablespoons ginger root


1)    Mix a brine of 4 cups of water and 4 tablespoons of salt. Stir well to thoroughly dissolve salt. The brine should taste good and salty.

2)    Coarsely chop the cabbage, then slice the radish and carrots. Cover the vegetables with a plate or other weight to keep them submerged in the brine, allowing them to soak until soft (a few hours or overnight). Add other vegetables to the brine – snow peas, seaweeds, Jerusalem artichokes, anything you like.

3)    Prepare the spices: grate the ginger, chop the garlic and onion, remove seeds from the chilies and chop or crush, or throw them in whole. Mix spices into a paste.

4)    Drain brine off vegetables, reserving the brine. If the vegetables taste too salty, rinse them. Otherwise, if not salty enough, sprinkle with a couple of teaspoons of salt and mix.

5)    Mix the vegetables with the ginger-chili-onion-garlic paste. Mix everything together thoroughly and stuff into a clean quart-size liter jar. Pack tightly into jar, pressing down vegetables until the brine rises. If necessary, add the reserved vegetable-soaking brine. Weight the vegetables down with a weighted jar or bag.

6)    Ferment in a warm area. After about a week of fermentation, move the kimchi to the refrigerator. An alternative, more traditional method is to ferment the kimchi for a longer period of time in a cool spot – clay pots placed in the ground, a cellar, etc.

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