Kimchi is a traditional, slightly spicy Korean sauerkraut made from lacto-fermented vegetables like napa cabbage, daikon radish, carrots, garlic, ginger, and Korean chili (gochugaru). It is served with almost every meal in Korea as both a side dish and a condiment, making it a Korean staple. The complex flavors, acidity, and spiciness of kimchi can enhance even the dullest of dishes and bring them to life. Additionally, lacto-fermentation helps preserve the vegetables, preserving shelf life. It’s important to note that while kimchi can be made with any vegetable, cabbage and daikon radishes are the most common.
FAQs
What is Kimchi and Why Should You Eat It? ›
“Kimchi is made from pickled cabbage and cabbage is a healthy cruciferous vegetable that has fiber, Vitamin C and Vitamin K,” said Natalie Rizzo, MS, RD, author of Planted Performance. “Kimchi is made by fermenting cabbage, which means it has 'good' bacteria, or probiotics.
What is kimchi and why is it important? ›Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy.
What happens when you start eating kimchi everyday? ›Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.
How many cups of kimchi should I eat a day? ›Eating up to three servings of kimchi a day is associated with a lower risk of obesity compared to eating one serving or less or more than five servings daily, according to a new study.
What is kimchi made of? ›Kimchi is a traditional Korean dish made with salted and fermented vegetables. Baechu kimchi is the most iconic and is made with napa cabbage, salt, garlic, ginger, scallions, fish sauce and gochugaru (Korean chili flake), which gives it its trademark spiciness and red color.
Is cooked kimchi still healthy? ›Although individuals can cook kimchi, keep in mind that heating any fermented foods can start to kill off the healthy probiotics. So, to retain the health benefits, it is best to add kimchi in at the end of the cooking process.
Does kimchi burn belly fat? ›That saucy cabbage we know as kimchi may help you in your weight loss journey with a new study in BMJ Open suggesting that three servings of it in a day is linked to a lower rate of obesity, particularly abdominal or belly fat.
When should you not eat kimchi? ›Kimchi spoilage and over-fermentation
It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.
What happens when you eat too much kimchi? Since kimchi is fermented and spicy, you might experience uncomfortable gastric repercussions. Usually those with IBS or other gastrointestinal issues are more prone to sensitivity, especially since kimchi is also spicy.
Is store-bought kimchi healthy? ›Kimchi has an excellent nutritional profile. The dish is low in calories but packed with nutrients like iron, folate, and vitamins B6 and K.
Can I eat a whole jar of kimchi? ›
Can you eat too much kimchi? A. Eating kimchi in moderation is essential because a high intake can cause obesity and digestive distress. Additionally, an excess intake of this dish could lead to gastric cancer development.
How long does it take for kimchi to work? ›The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.
What exactly does kimchi taste like? ›But generally, kimchi has a tangy, spicy, and slightly sour taste, with a hint of umami flavor from the fermentation process. Some people compare kimchi's spiciness to that of hot sauce or salsa, but with a more complex and layered flavor profile.
What's the difference between kimchi and sauerkraut? ›Vegetables: You can make kimchi in many different ways, whereas sauerkraut has more defined limits. Baechu-kimchi is the closest to sauerkraut in that it has a simple cabbage base without any additional veggies. Sauerkraut is always cabbage, whereas kimchi can encompass a panoply of fermented vegetables.
Is kimchi good for your skin? ›Koreans have long championed the skincare benefits of fermented foods. Kimchi, a fiery blend of fermented goodness, isn't just a culinary delight; it's a skin-saving secret. Bursting with lactobacilli, kimchi nurtures digestion and reduces inflammation, a dual action that tames acne and wards off premature wrinkles.
How often should you eat kimchi? ›Eating up to three daily servings of kimchi could reduce men's risk of obesity. Also, radish kimchi is associated with a lower prevalence of abdominal obesity in both men and women, according to a new study. The findings were published in the journal, BMJ Open.
Why do Koreans eat kimchi with every meal? ›For Korean people, kimchi is not only regarded as food, but also as the symbol of the nation's pride and identity. Kimchi has been an integral part in the Korean food culture for thousands of years. Kimchi is rich in ancient historical values that reflect the Korean way of life.
How do you eat kimchi? ›As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.
How does kimchi taste? ›But generally, kimchi has a tangy, spicy, and slightly sour taste, with a hint of umami flavor from the fermentation process. Some people compare kimchi's spiciness to that of hot sauce or salsa, but with a more complex and layered flavor profile.