On of my favorite probiotic food is Kimchi. The taste is delicious and I have had some good kimchi and some not so good, however I always wanted to know how is it made.
In Korea, kimchi was made during the winter by fermenting vegetables and burying it in the ground in traditional brown ceramic pots called onggi. … Radish preserved in salt is a winter side-dish from start to end.
So let’s start with the bad & funny thing about Kimchi, if you are measuring your salt content, then careful about how much you will consume.
Love spicy food? (Yes!) Want a healthier gut? (Uh, sure? Why not!)
Well, if you’ve given the jars of kimchi popping up at the local grocery stores in your city, know this: The traditional Korean dish offers numerous health benefits, for your stomach and beyond.
The most common variety of kimchi is made from cabbage, radish, garlic, red pepper, salt and sugar. The kimchi is allowed to ferment for a period of time, usually outdoors in a large kimchi pot. It is also quite common for these pots to be buried underground. Kimchi can be kept for a long time and does not go bad.
Koreans usually eat kimchi all year long, especially in winter! Korean winters are icy cold and nothing can grow in winter. So preserved kimchi provides Korean with not only a tasty source of food but also a great source of antioxidants and cancer-fighting agents. Kimchi is a great probiotic to help the gut.
So are there any downsides to eating kimchi?
Unlike sauerkraut, traditional kimchi has some serious kick to it—and that can be an issue for some people who particularly do not like spice. “If you’re sensitive to spice, either use just a little bit or look for versions with less spice!”
Some people may experience bloating after eating fermented foods—and considering kimchi is made with cabbage (another known bloat-inducer), it can spell trouble for people who get gassy easily. Another reason it will help to clear the toxins in your gut.
Finally, just keep in mind that many kimchi products contain plenty of sodium, so keep your portions in check to keep from going overboard on the salt.
Kimchi can also be enjoyed by adding this flavor to Kimchi Mayo, and various other dishes as soups and salads for flavour. The best is when you go to a Korean BBQ and eat all the kimchi you want! Now the is a wonderful treat.
If you want to make your own Kimchi, this is a great book to try, as it is Winner of the Best Fermentation Cookbook at the Gourmand International Cookbook Awards 2020!
Enjoy and let us know how it all turns out!
With Love and Gratitude,
FauZia
