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    My Homemade Kimchi Recipe


    Kimchi— where do I even begin with this heavenly dish? The bubbles, that perfect tartness and satisfying crunch… I could go on for days. Heck, I love it so much that it’s in the name of my blog and instagram handle.

    For those of you who are unfamiliar with it, kimchi by definition is fermented vegetables (most commonly napa cabbage), prepared in a variety of seasonings like fish sauce, garlic, ginger, pepper flakes, and salt. It is the epitome of traditional Korean cuisine. Think spicy sauerkraut but with onion, garlic, ginger, and a hint of fish flavor. In fact, kimchi is actually the national dish of Korea.

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    Why I Avoid Gluten But Still Eat Lectins


    Let’s rewind to my first post about gluten, “Confessions of a Former Gluten Glutton”. In it I stated that a good friend of mine recommended that I go gluten free when she learned that a stubborn rash on my shin hadn’t gone away for months. I rolled my eyes but decided to give it a try. Much to my surprise, I was able to heal it after several weeks of a gluten free diet. Once I had removed gluten, that same friend also spoke to me about lectins.

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