It will compliment any main dish you have by providing that crunchy, acidic, spicy edge to your meal. Tabasco, Sriracha, dill pickles… now make room for Kimchi.
Kimchi is a vegetable condiment
Kimchi is a great cooking ingredient
Kimchi is a high-fiber and low-fat food
It will help you lose weight and help food moves smoothly through the intestines with substantial amounts of fibers, preventing intestine-related diseases.
Kimchi is a fermented wholesome food
It stays fresh longer, develops new flavor, and creates additional nutrition values.
Kimchi is a true live probiotic food
Kimchi contains “healthy bacteria” called lactobacilli, which helps food digest better and enhances the immune system function. It is far better than probiotic supplements which don’t contain active bacteria. Do you want to know more about probiotic food vs probiotic supplement? Learn more here.
Kimchi is raw food
Fermented without any heat processing (pasteurization), it retains Vitamins A, B, and C plus other valuable nutrients that are usually destroyed by the cooking process.
Kimchi is packed with cancer preventing ingredients
Garlic, onions, scallions, cabbage, and radish. Do a Google search on cancer fighting foods or anti-cancer diet and you’ll find our Kimchi’s ingredients.
How long does Kimchi last?
Kimchi never goes bad, it just gets old. In Korea, 2-3 year old Kimchi is highly valued and eaten as it is or used to make other dishes as an ingredient. Some restaurants in Korea, ripen Kimchi for many years on purpose and brag about how old their Kimchi is. However, most Kimchi you find in grocery stores has a 6-month expiration date from the manufacturing date.
Does Kimchi last a long time even after opening?
Kimchi is a naturally fermented raw food, not canned or pasteurized. Keep a refrigerated and open jar and enjoy it as often as you would like to.
Does Kimchi go bad if I don’t keep it refrigerated?
It doesn’t go bad but it ferments faster and can create gas and bubble inside of jar.
How long do you ferment Kimchi?
Because Kimchi is raw and live, healthy bacteria, Lactobacillus, is always active even as you are eating it. Kimchi ferments all the time.
How does Kimchi taste vinegary without vinegar?
It is lactic-acid from natural fermentation The biological processes carried out by Lactobacillus and other microorganisms in the kimchi result in the formation of lactic acid. As the amount of lactic acid increases, the pH of the kimchi decreases. In other words, the kimchi becomes acidic due to the increasing amounts of lactic acid.
When I opened my Kimchi, it was very bubbly. Is it OK to eat?
That is the beauty of Kimchi. My Kimchi is raw and naturally fermented so the healthy bacteria, lactobacillus, is always live and active. The bubbles or fizziness occurring when opened is from those bacteria actively working and some people call it “Veggie Soda.” There are other fermented products that have the same bubbling fizzy effect such as, Champagne, Sauerkraut, and Kombucha.
Doesn’t traditional Korean Kimchi get buried under the ground?
Yes, but only during the winter time. From the 10th moon of the year, people prepare large quantities of kimchi, to provide nutrition throughout winter and under the ground provides perfect to store Kimchi until early spring next year. Nowadays, not many Koreans burry Kimchi under the ground for a few reasons. It’s easy to find vegetable or buy Kimchi during the wintertime and real estate is very expensive so not many people have back yard to burry Kimchi.