Frequently Asked Questions
Kimchi is a side-dish, condiment, and even part of main-entrees, a lacto-fermented Korean delicacy that defies being just one thing. Kimchi is made from a wide-variety of vegetables, often cabbage, daikon radish, with over 200-variations. Multiply that times how many people have developed their own recipes, and kimchi even defies description!
The traditional fermenting method, was to bury kimchi in a clay pot underground, during winter. This kept the temperature cool, developing the full range of taste-characteristics.
If I had to describe it in two words? Spicy-hot! That’s the way most Americans think of kimchi – as a spicy version of sauerkraut. Sauerkraut and kimchi have been shown in numerous studies to offer the same health benefits, including:
- Battle bird flu
- Prevent cancer along with other similar advantages:
- Rich source of vitamins, including, A, B and C
- High fiber
- Wide-range of lactobacilli (LAB), including Lb. fermentum, Lb. plantarum, Lb. casei, Lb. casei subsp. pseudoplantarum, and Pediococcus pentosaceus (Karki et al. 1983d; Tamanag et al 2005)
- Natural probiotic aids digestion
- Conquers and prevents yeast infections
Kimchi Articles For Further Reading:
Did you know...
Hops and honey was originally used in the making of mead (or, Sima which is the Finnish version), a lightly-fermented, slightly-alcoholic season beverage. As honey became more expensive, white and brown sugars were substituted. Using hops and honey is worth every effort, creating a taste of tradition.
—Traditional Fermented Honey Mead
My husband, former F-15 mechanic, is very impressed with your design. So impressed, that he may just get into fermenting and be willing to drink kefir. Yay! Thanks so much.
—Jen R., Ohio