Kimchi 101: Everything you need to know about fermented goodness.

Having a food blog, I would consider myself a “foodie”.In my recent attempt to find content for the blog all of you are indulging in once a week, I discovered a current fascination with Kimchi!

I love to try new things and if it wasn’t clear enough I love learning about food!

So, let’s begin, shall we?

Kimchi, a traditional Korean dish, has been a staple in Asian cuisine for centuries. This fermented vegetable dish is known for its distinctive tangy and spicy flavor and its many health benefits. In recent years, kimchi has gained popularity among millennials and on social media, with many people touting its health benefits and unique taste. In this blog post, we’ll explore the history of kimchi in Asian culture, its health benefits, and why it has become so popular in recent years.

Kimchi’s origins can be traced back to the 7th century in Korea, where it was originally a simple vegetable dish made of salted and fermented vegetables. Over time, the recipe evolved, and more ingredients such as chili peppers, garlic, ginger, and fish sauce were added to the mix. Today, there are hundreds of varieties of kimchi, each with its unique flavor profile.

Kimchi has been an important part of Korean culture for centuries. It was traditionally made in the fall and winter months when vegetables were harvested and needed to be preserved for the rest of the year. In addition to being a staple food, kimchi was also believed to have medicinal properties and was used to treat a variety of ailments.

Kimchi’s health benefits are numerous. As a fermented food, it contains beneficial bacteria called probiotics that promote gut health and improve digestion. Probiotics are also known to boost the immune system and improve overall health. In addition to probiotics, kimchi is also high in fiber, vitamins A and C, and other important nutrients.

Studies have also shown that kimchi may have cancer-fighting properties. One study found that the sulfur compounds in kimchi may help prevent the growth and spread of cancer cells. Another study found that kimchi may effectively reduce the risk of stomach cancer, which is particularly prevalent in Asian populations.

Now I don’t know about you, but I would either start looking for Korean grocers and learning how to make some Kimchi myself. (don’t worry I have a recipe hidden in here just for you)

In recent years, kimchi has gained popularity among millennials and on social media. There are a few reasons why this may be the case.

First, there has been a growing interest in Korean culture and cuisine in recent years. Korean pop culture, or K-pop, has exploded in popularity worldwide, and with it has become an interest in Korean food. Kimchi is one of the most iconic Korean dishes, so it’s not surprising that it has become popular among those interested in Korean culture.

Second, there has been a growing interest in healthy eating and plant-based diets in recent years. Kimchi is a vegan and gluten-free food that is high in fiber and other important nutrients, so it’s an excellent choice for those looking to eat healthier.

Finally, social media has played a significant role in kimchi’s recent popularity. Food bloggers and Instagram influencers have been sharing pictures and recipes of kimchi, which has helped to spread awareness of this traditional Korean dish to a wider audience (see influencers aren’t that bad……you know I almost choked trying to type that, carry on).

Now that we are well-informed and probably salivating, I have a recipe that you should try! It may not be the traditional way to make kimchi,, but it is delicious!

Ingredients:

• 1 head Napa cabbage (about 2 pounds)
• 1/4 cup salt
• 4 cups water
• 1/2 cup gochujang (Korean red pepper flakes)
• 1/4 cup fish sauce
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 bunch of scallions, sliced

Instructions:

1. Cut the cabbage into bite-sized pieces and place in a large bowl. Sprinkle with salt and toss to combine. Let sit for 1 hour.
2. After an hour, rinse the cabbage under cold water and drain well.
3. In a separate bowl, mix the gochujang, fish sauce, soy sauce, sugar, rice vinegar, garlic, and ginger.
4. Add the scallions to the spice mixture and mix well.
5. Add the drained cabbage to the spice mixture and toss to combine, making sure the cabbage is evenly coated.
6. Pack the cabbage mixture tightly into a clean, large jar or crock, making sure there are no air pockets.
7. Cover the jar with a lid or plastic wrap and let it sit at room temperature for 1–2 days, or until it begins to bubble and ferment.
8. Once the kimchi has been fermented to your liking, store it in the refrigerator. It will keep for several months.

Enjoy your homemade kimchi as a side dish, topping, or even as an ingredient in other recipes!