Kimchi is a tangy and sometimes spicy fermented Korean condiment that dates back as far as the 7th century. It’s a non-dairy probiotic rich in vitamins A, B, and C that helps with digestion and replenishes the stomach’s microflora. It’s a delicious low-fat, high-fibre staple that anyone can enjoy.
There are over 100 different types of kimchi! Cabbage Patch Kimchi is Tongbaechu-kimchi (통배추김치); a staple in the Korean diet. Tongbaechu-kimchi is made using the whole cabbage leaf and is traditionally fermented in a clay pot called an Onggi.
cooking with kimchi
Kimchi, like other fermented foods, is a delicious and fun way to spice up your favourite recipes: salads, poutine, pulled pork!
Kimchi is made through the process of lacto-fermentation and, as mentioned, has many health benefits. Notably, natural probiotics which:
- Calm the immune system
- Reduce inflammation
- Shorten the duration and severity of colds
- Reduce allergic responses
- Reduce anxiety
- Decrease cholesterol
- Speed up metabolism