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...
Numbers 11:5 ““We remember the fish which we used to eat free in Egypt, the cucumbers and the melons and the leeks and the onions and the garlic…”. The Hebrew word for cucumber is “kishshuim“.
—Cucumbers In the Bible
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