Kimchi

Kimchi is a spicy sauerkraut that is a staple at every meal in Korea.

Fermented Chinese cabbage is not only tasty and spicy, but also very healthy for gut health and the immune system.

Where does kimchi originate?

Kimchi is traditionally eaten in Korea.
It has great cultural value there.
It is not only healthy, but is traditionally produced in large quantities by the whole family as a winter supply.
This social gathering has even been designated a UNESCO World Heritage Site.

Kimchi is made from Chinese cabbage.

The good news: Contrary to what the name suggests, Chinese cabbage also grows in Austria.

Chinese cabbage grows throughout Austria and is cultivated particularly in Styria and Burgenland.

Kimchi is therefore regional and sustainable.

Similar to sauerkraut, kimchi is also traditionally preserved as a source of vitamin C for the winter.

Kimchi also contains many other very healthy nutrients:

The fermentation process creates healthy microorganisms that strengthen the immune system.

Kimchi is probiotic and therefore also good for gut health.

Fermenting Chinese cabbage is child's play!

The Chinese cabbage leaves are soaked in salt water for a few hours.
The Chinese cabbage is then mixed with a spicy marinade and packed into preserving jars.
The mixture is left to stand at room temperature for a few days to allow the fermentation process to begin.
During fermentation, the sugar in the cabbage is converted into lactic acid.
The lactic acid then ensures that the kimchi has a long shelf life.
The marinade is crucial for the taste.
Different ingredients are used depending on the region and recipe.

The following ingredients are usually included:

In Korea, kimchi is served with almost every meal.

Kimchi can be eaten on its own as a salad or added to sandwiches or burgers.

However, it goes best with Asian dishes with rice or with Asian soups.

Thanks to its probiotic properties, kimchi is indeed extremely healthy.
However, it also has a high salt content, which can be problematic with regular consumption.
Making kimchi is not difficult, but there are a few things to keep in mind if you want to make kimchi yourself.
Good hygiene must always be observed during fermentation.
Because only the good bacteria should multiply.

The following should be taken into account:

Kimchi is a very delicious and healthy food that can be used in a variety of ways, especially in Asian cuisine.

It can easily be made at home and consists of simple ingredients.

It is cost-effective and sustainable.

The best thing to do is try it out for yourself right away and do something good for yourself and your health!