Frequently Asked Questions!
Fermented foods and gut health can be new and vast to you!
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WHAT IS KIMCHI?
Kimchi is a fermented food containing 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 strains. 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 seasoned with gochugaru, garlic, ginger, and other spices. It's a staple of Korean culture and identity, eaten for thousands of years and considered a symbol of national pride.
WHAT'S DIFFERENT WITH MY KIMCHI?
-I have incorporated my style of fermentation using Vietnamese ingredients, flavors, and knowledge on this staple while still honoring their traditions, a fusion of both cultures. I experiment quite a bit and have used various fruits like pineapple, apple, red plum, peach, orange, etc., while still having staple dishes and vegan options available. I also pickle some great dishes with beets, onions, mustard greens, etc, for a shorter shelf life but a tasty and refreshing addition.
WHAT DOES KIMCHI TASTE LIKE?
-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, spicy, and slightly sour taste, with a hint of umami flavor from the fermentation process.
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.
CAN KIMCHI BE EATEN COLD OR HOT?
-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 ramen, stews, fried rice, stir-fries, and eaten with anything grilled.
WHAT IS SAUERKRAUT?
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 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.
WHY AM I SO GASSY AFTER EATING
KIMCHI OR SAUERKRAUT?
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?
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.
DOES KIMCHI GO BAD?
-Yes, kimchi does eventually go bad, 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 more sour 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 ensure that it remains safe to eat.
***BELOW THE BRINE, ALL IS FINE***
***THROW IT OUT IF YOU EVER SEE MOLD***