Kimchi is a traditional Korean fermented vegetable dish. Its gained popularity recently due to interest in fermented foods containing probiotic bacteria. Kimchi usually contains cabbage and is made from lacto-fermentation – the same process that creates dill pickles and sauerkraut. The fermentation process involves two steps. During the first stage, the cabbage and vegetables are soaked in a salty brine solution which kills off harmful bacteria. During stage two, the remaining Lactobacillus bacteria convert sugars into lactic acid, which preserves the vegetables.
Kimchi has a slightly tart and tangy flavour. I prefer to add it to green salads. The benefits of kimchi are related to its high fiber content and the Lactobacillus bacteria that are grown during the fermentation process. Although the benefits of kimchi and other fermented foods have not been consistently in scientific studies, the area is promising. I am of the belief that the more opportunity to support our gut microbiota the better!
I like this @Wildbrine Red Bear & Red Cabbage Korean Kimchi (pictured) – I got it from Real Canadian Superstore!