FAQs
Kimchi is a fermented food, which means it contains beneficial lactic acid bacteria (probiotics) that can contribute to a healthy gut microbiome. These beneficial bacteria can help to increase the diversity of gut bacteria and promote the growth of healthy strain. Kimchi also contains prebiotics, which are nutrients that feed the beneficial bacteria in your gut.
Kimchi is a spicy, sour, and fermented Korean dish of salted vegetables, typically with Napa cabbage, radish, green onion, carrot etc and seasoned with gochugaru, garlic, and ginger. It's a staple of Korean culture and identity, eaten for thousands of years and considered a symbol of national pride.
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WHAT IS KIMCHI?
WHATS DIFFERENT WITH MY KIMCHI?
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I experiment quite a bit and have used various fruits like pineapple, apple, red plum, peach, orange and various spices while still having staple dishes and vegan options available. I also pickle some great things with beets, onions, mustard greens, garlic scapes, cilantro etc for a shorter shelf life but a tasty, and refreshing addition.
It's hard to describe the exact taste of kimchi, as it can vary depending on how it's made and what ingredients are used. But generally, kimchi has a tangy, mildly spicy, and slightly sour taste, with a hint of umami flavor from the fermentation process.
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WHAT DOES KIMCHI TASTE LIKE?
IS KIMCHI GOOD FOR YOU?
Yes, kimchi can be a healthy addition to your diet due to its probiotic content and nutritional benefits. It may support gut health, improve immune function, and potentially aid in weight management. Kimchi is a good source of vitamins (A, C, K) and minerals (folate, iron). However, it's also important to be mindful of its salt content and potential digestive side effects in some individuals.
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CAN KIMCHI BE EATEN COLD OR HOT?
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Kimchi is most commonly eaten cold. It's often served as a chilled side dish to complement warm meals. Eating kimchi cold preserves the beneficial live bacteria and probiotics that develop during fermentation. However, kimchi can also be heated and used in cooked dishes like ramens, stews, fried rice, stir-fries and eaten with anything grilled.
Sauerkraut is shredded cabbage that has been fermented, where lactic acid bacteria convert the sugars in the cabbage into lactic acid. This process gives sauerkraut its characteristic sour taste, crunchy texture and also helps preserve it.
Sauerkraut is often used as a side dish with meat dishes, like bratwurst, or in sandwiches, like Reuben sandwiches. It can also be mixed into other dishes, like mashed potatoes or salads. Topped on tacos, hot dogs or just eaten alone.
While often associated with German cuisine, sauerkraut actually originated in Northern China. It made its way to Europe about 1000 years later and was eaten by Dutch seafarers as a way to prevent scurvy, due to sauerkraut’s vitamin C content. It has been consumed for thousands of years for its probiotic benefits and is rich in vitamins C, B, A, K, and a variety of minerals.
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WHAT IS SAUERKRAUT?
WHY AM I SO GASSY AFTER EATING KIMCHI OR SAUERKRAUT?
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Some fermented foods such as kimchi and sauerkraut contain both the probiotic microorganisms and the prebiotic fibre that feeds their growth, resulting in a little extra gas and bloating. Therefore, moderation and variation are important considerations when introducing these to your diet.
WHO SHOULD NOT EAT FERMENTED FOODS?
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Some individuals with certain health conditions may experience adverse effects from consuming fermented foods and should avoid or limit their intake. These include people with histamine intolerance, SIBO (Small Intestinal Bacterial Overgrowth), IBS (Irritable Bowel Syndrome), or those with severe gastrointestinal issues like Crohn's disease or ulcerative colitis. Additionally, individuals with Candida overgrowth or certain immune system conditions may also want to limit fermented foods.
Yes, kimchi could go bad if you don’t take care of it as it has live cultures but it can last a very long time in the fridge, even months or years. It continues to slowly ferment, which can lead to a sourer taste, but it generally remains safe to eat as long as it's properly stored and doesn't show signs of mold or other spoilage. Continuously press the product down below the brine. This will insure that it remains safe to eat.
***BELOW THE BRINE, ALL IS FINE***
***THROW IT OUT IF YOU EVER SEE MOLD***