Kimchi is a popular side dish known in Korean cuisine that has taken off in Western culture for its outstandingly abundant health benefits. Kimchi is a fermented seasoned cabbage often cured in a concoction of brine, garlic, ginger, chilli powder, spring onions, radish, fish sauce and salt. This dish originally began with the fermentation of greens or radishes, while the chilli only became a part of the recipe around the 18th Century. In Korea, Kimchi was often cured before the winter months in large quantities to last through the season. Today, it is a popular health food to be eaten as a complementing side dish or straight out of the jar!
Kimchi is brimming with health benefits as the fermentation process cultures the production of lactobacilli and lactic acid bacteria, while the growth of unwanted bacteria is supressed by the salt. These bacteria help promote good digestive health and are all ‘round great creatures for your gut. Kimchi is also packed with Vitamin A, B1, B2 and C and has a fabulous selection of iron, calcium, selenium and essential amino acids for your body to thrive on. Additionally, Kimchi is high in fibre and low in calories. With so many health benefits and a funky flavoursome taste, what’s there not to like about it?