Kimchi: A fermented food with incredible virtues
In 2004, the WHO described Korean cuisine (or 'K-food') as an 'exemplary nutritionally balanced cuisine'.
Light and healthy, it is fully in line with current nutrition and health trends.
At the heart of this cuisine: Kimchi! It is a traditional Korean dish made by fermentation.
It prevents and fights many diseases.
Kimchi, a historic fermented dish
Kimchi is a very ancient dish.
It is one of the greatest symbols of Korean cuisine.
It was originally made by Korean families to preserve food for as long as possible during the winter.
There are several varieties.
The most common is made with daikon (also called Japanese radish), ginger, pepper and carrot.
These are surrounded by several Chinese cabbage leaves.
The kimchi is then mixed with brine (water and salt).
Originally it was white.
It became red in the 16th century when pepper was added.
The dish is very popular in Korea.
There is even a Kimchi Museum in Seoul where you can learn about the history of the dish.
If you are lucky enough to go there, you will find that all Korean restaurants serve it.
It is also very common in Korean homes.
In fact, it is served with almost every dish.
An original and high quality product
To Western taste buds, kimchi is a dish with an original flavour.
We often find it too spicy.
In fact, the fermentation process gives it a sour taste.
It also has a characteristic smell.
It is also common for Korean households to have a second fridge dedicated to kimchi.
Why is that? So as not to mix the smells! But after this surprise effect, it is tasted with curiosity and desire.
Korean kimchi is a quality product.
It has been registered in CODEX (the international food standard) since 2001.
You may find a kimchi character on the packaging of industrial kimchi.
It is used to distinguish Korean industrial kimchi from other industrial products.
It is a guarantee of quality.
If it is on a package, it means three things:
- It has been cooked with Korean raw materials.
- It was produced in Korean factories.
- These Korean factories have a safety inspection certificate
Many advantages
What makes the dish so interesting are its many benefits.
In 2022, consumers are not just looking for healthy food.
They are also looking for foods that prevent disease.
This is the case with kimchi.
In fact, its content of vitamins A, B1, B2, calcium and iron, amino acids and probiotics gives it interesting nutritional properties!
Kimchi is therefore a dish that is attracting more and more consumer attention, in line with current trends in nutrition and health.
So, now that we know a bit more about it, where can we find it?
You can even make it yourself!