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...
Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more.
—Science of Cooking, Pickles
I have used the Pickle-It jars for a while now and they are wonderful! The fermentation is very predictable and clean, no batches go bad or wrong. Anybody who ferments food at home knows that sometimes a batch can go bad without any particular reason. The Pickle-It jars seem to eliminate that eventuality completely. Thank you for developing this wonderful product!
—Dr. Natasha Campbell, GAPS DIET