Probiotic Night

Thursday night I bought some short ribs for Korean grilled kalbi. We’ve found a great recipe from The New York Times. The ribs marinate overnight in a soy sauce-onion-puréed pear mixture, then get grilled.
So where do the probiotics come in? We served the ribs with napa cabbage kimchi and fermented pickled beets (not traditional, but it contained ginger and I thought it might work well with the meal). In addition, the gochujang that went into the marinade and the sam jang sauce that we served with the ribs were also fermented. My microbiome has some new residents.