Kimchi is the iconic food of Korean culture. Korean kitchens create more than 100 kinds of kimchi, using everything from cabbage to watermelon skin and even pumpkin blossom in summer. Kimchi is made by a process called lacto-fermentation; the same process used to create sauerkraut and traditional dill pickles. The term kimchi has been derived from the Korean word ‘shimchae’ which literally means ‘salting of vegetables’ and has been made in Korea since around the 7th century.
Kimchi is packed with a range of vitamins (including vitamins A, C, B1 & B2), minerals (iron, calcium, selenium), amino acids, antioxidants and probiotics. Kimchi’s impressive nutritional profile means it can help to support digestion and elimination, immune health, cardiovascular health, protect against cancer and support weight management amongst many other benefits. A special type of kimchi known as ‘space kimchi’ has even been taken into space by astronauts!
Because the magic happens in the kitchen!