Make your own Kimchi

125 East State Street,Burlington WI 53105

25 September, 2022

Description

Bring a wide mouth, quart Jar. $30 (All other materials are included in price of workshop) “What is kimchi, and why should I eat it?”, you might be asking yourself. What is it and why is it so popular? Kimchi is a kind of traditional, slightly spicy Korean sauerkraut made from fermented vegetables. Its basic vegetables are usually napa cabbage, daikon radish, and carrots. Garlic, ginger, and Korean chili (gochugaru) are added for flavour. This mixture is then lacto-fermented so that it develops a pleasant acidity and keeps longer. In Korea, kimchi is served with almost every meal. It is used as both a side dish and a condiment. With its complex flavours and spiciness, it will enhance any dull dish. Beware, once you have tasted kimchi, it is easy to get hooked! One of the advantages of fermentation is that it preserves the goodness of the vegetables. In addition, some bacteria synthesize new nutrients, such as vitamins C and B. Kimchi is therefore a good source of vitamins and minerals. Kimchi was originally produced to preserve the nutrients in vegetables during the long Korean winters. During fermentation, the carbohydrates naturally present in the vegetables are consumed by the bacteria. Kimchi is therefore low in calories and high in fiber. A Healthy Microbiota During fermentation, kimchi develops good probiotic bacteria. As these bacteria grow, they ‘pre-digest’ the vegetables, thus increasing the supply of nutrients (1). Kimchi is considered both a probiotic and a prebiotic. Both types of nutrients can, from a scientific perspective, support our microbiota. Because gut health is important for our overall health! Indeed, studies have shown a connection between kimchi consumption and better diabetes management. The good lactic bacteria found in kimchi are believed to help reduce insulin resistance (2, 3). Other studies are looking at the connection between microbiota and obesity. Kimchi consumption has been studied to help reduce obesity and improve metabolism in obese individuals (4, 5). Studies on fermented foods and the microbiota are increasing! For more information, see our article on the benefits of kimchi according to science.