Probiotic foods have made headline news for quite some time now. At this point you probably understand that there are incredible health benefits to including some of these foods in your diet, but you may not be sure exactly how. After all, kimchi isn't exactly the type of food you can easily throw in your smoothie (gross).
Today we are sharing the simple recipe for one of our favorite probiotic salads - the cucumber kimchi salad. We can't take credit for fermenting the kimchi ourselves, but we certainly can give credit to our friends at Mother In Law's.
Ingredients (serves 2):
- 6 Persian Cucumbers
- 1/2 jar Mother In Law's Kimchi (we used House Napa Cabbage)
- 2 tablespoons rice vinegar
- pinch of salt
- Wash cucumbers (no need to peel). Slice cucumbers into medium cucumber "chips."
- In medium bowl, combine cucumbers, kimchi, rice vinegar, and salt. Mix together so ingredients are evenly distributed.