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...
1772 – Cook supplied his ship, the Endeavor, with 100 pounds of sauerkraut – a good source of Vitamin C – for EACH sailor, avoiding the dreaded scurvy. – “Scurvy”, a book by Stephen R. Brown
—Sailing With Captain Cook
Yes, it’s me again. Garden produce is starting to come in here and now that I’ve tasted a Pickl-It ferment, I don’t want to use anything else. I would like to purchase 3 more Pickl-It as follows, and would prefer to pay by Pay Pal….
—Elizabeth E., Minot, ND