What is kimchi?

Kimchi Photo
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

Graphic Separator

Kimchi Articles For Further Reading:

White Kimchi Recipe

White Kimchi Using Daikon Radish

Korean Food at About.com

Thinly Sliced Radish Kimchi

Korean dish ‘may cure bird flu’

World’s Healthiest Foods – Kimchi

Anti-cancer Effect of Kimchi

Kimchi Brings Health & Beauty