Kimchi is a traditional Korean condiment consisting of fermented vegetables and spices.
There are hundreds of different varieties of Kimchi recipes (over 200 in Korea). The most commonly used ingredients include Chinese cabbage, Korean radishes, garlic, ginger, scallions, Korean Chilli Powder (Gochugaru) and brine (salt water). Some recipes include jeotgal (salted seafood), soya sauce or fish sauce.
Why eat this fabulous fiery ferment?
Named as one of the “World’s Five Healthiest Foods” by Health Magazine in 2006, Kimchi is recognised as a functional food. It is a good source of:
Powerful antioxidants such as carotenoids, flavonoids, chlorophyll and isothiocyanates
Donna Gates, author of the international bestseller, “The Body Ecology Diet” refers to Kimchi as “a nutrient-dense superfood that is healthier than almost anything else you can possibly eat.”
Health benefits of Kimchi:
Based upon research, some of kimchi’s benefits include:
Antioxidative and anti-aging properties
Seasonal allergy support
Colorectal health promotion
Brain health promotion
Treating leaky gut syndrome
Skin health promotion
How much Kimchi should you eat?
Kimchi is eaten as a condiment.
Read our guideline on how much fermented food should I eat?
Kimchi makes a delicious and nutritious flavour addition to any meal. Here are just a few simple ideas on how to serve:
On top of your salad
Sliced baked sweet potato with avo and Kimchi on top
In a wrap it adds a spicy and sour flavour addition
Mix in with tuna
Sprinkle on top of boiled eggs
Do not heat as this will destroy the beneficial microbes and enzymes.
If you buy Kimchi make sure it is raw with live probiotics and found in the refrigerated section of your local grocery or health store.
Kimchi is high in sodium. If you have cardiovascular or renal conditions please consult a dietician before consuming Kimchi.