Quick and easy Kimchi Stew is a great addition to a thyroid diet food list.
Kimchi is the “Korean sauerkraut” – it is fermented the same way cabbage is to become sauerkraut. It often contains veggies other than the cabbage, such as carrots, radish or green onions. And it is spicy. This is yet another wonderful probiotic-rich food and it keeps for weeks in the fridge. Just be mindful when buying from Asian stores; they love MSG and we want to stay away from that.
A jar of kimchi is my “emergency” food – when I run out of food or creative cooking steam, I open my kimchi jar and make a quick, warm and very satisfying stew. Perfect on a chilly night. The recipe here is not really a recipe – it just shows you how creative and versatile you can get when you use kimchi as a base – and throw in pretty much anything. Add this simple recipe to your thyroid diet food list.
- 1 jar of kimchi, bought from a refrigeration area, free of MSG
- 1 glass purified water or fish/meat stock you might have
- Any of these veggies would work: zucchini, left-over beans (cooked), onions, carrots, broccoli, leeks, cauliflower, courgettes, squash, pumpkin
- You can also add leftover pieces of fish or meat.
- Bring water to boil in a pan.
- Add whatever veggies you want and simmer till they soften – typically just a few minutes.
- Add beans and/or meat if using any.
- Take it off fire and let it cool a little before adding kimchi (heat kills the probiotics).