Ingredient spotlight: Kimchi, a taste of Korea
Kimchi is a staple of Korean cuisine, and it is now on our Kanteen25 April and May menu. This may be your first time hearing the word, or it could already be your absolute favorite. Either way, it will surprise you every time; it’s delicious, and should be on the Kanteen25 menu!
So what is kimchi?
Kimchi is a Korean dish made of fermented vegetables such as cabbage, cucumber, radish, onion, garlic, and often red pepper flakes. The cabbage offers a great source of vitamins K, C, and B6.
It’s slightly different from other fermented food; to create kombucha sugar is added to the brew to start the fermentation process; to create kimchi salt is added to the vegetables to start the fermentation process. Salt creates micro-organisms, and in this case, lactic acid bacteria.
Moreover, the fermentation process lowers the carbohydrate count from the vegetables but keeps the fiber content intact. As a result, the veggies transform into a new food experience, and boy is it healthy!
Kimchi isn’t just healthy, it can also make you happy. How? Research suggests that a healthy gut affects your general and mental wellbeing. Your gut is connected to the endocrine system and influences your hormones positively as well as negatively. Since the bacteria in kimchi act like prebiotic food packages for the bacteria already present in your gut, eating kimchi can affect your mood positively.
Cabbage is often the starting point for kimchi, but it doesn’t have to be. The beauty of kimchi is the possibility that you can prepare it with many vegetables. Therefore it’s simultaneously a great way of reducing food waste while also focussing on your overall health.
Kimchi is an acquired taste, but once you’ve developed a liking for it, it becomes finger-licking good. And clearly, it’s powerful and super healthy stuff, so what are you waiting for?! Stop by to taste our spin on it.