In Korea we say kimchi and in Sweden we say surkål. The process is one of the oldest methods of preservation that was used to preserve vegetables and fruit before the refrigerator and freezer were invented. It has become increasingly popular for our guests to try their hand at making their own kimchi. They want to know how to permeate, how the process works, what you should eat with it, etc. Those of us who have practiced the fermenting (leavening) process for generations think that these are brave ambitions indeed. For us, this is not simply a way to preserve; it is a way of life. Below we offer you some easily digested and interesting facts about easily digested and wonderful Kimchi. To find out more, please check out our cookbook or ask us next time you visit.
Kimchi is a national dish with a 3000-year tradition. The older generation often leaven, or ferment, their own kimchi. Most Koreans spice up their frequent family get-togethers with some excellent homemade kimchi made from cabbage, cucumber, radish, mushrooms or roots. Often spiced with chilli they are an appreciated complement to the Korean cuisine’s heavier, spicier fish and meat dishes and the rich sauces. The flavours intensify while the fresh ingredients retain some of their perkiness. But it is also important from a health perspective that we eat kimchi.
Vegetables are beneficial even on their own due to all their fibres, vitamins and their low fat consistency. But the fermentation process also to produce a healthy flora of lactic acid bacteria, good for both the stomach and the intestines. They help digestion, balance your bacteria flora and help to protect you against harmful bacteria. The vegetables also become more digestible, making it easier for the body to absorb both old and new nutrients. New vitamins, like vitamin C and B12, are even formed during the process.
As a consumer, you can choose between a chemical process, i.e. factory-made food, or a biological process, by making the food yourself. If you want to benefit from the natural enzymes that provide a functional maturation process, kimchi would be a good choice. Kimchi has a natural role in the cycle of life because the enzymes that help to optimise the human digestive system can be found in kimchi. Happily, they survive both the heating and freezing process.
Fermentation forms an integral part of the human nutritional cycle. If you want to find out more or if you’d like to immerse yourself in the various aspects of this subject, then please don’t hesitate to ask us!