Kimchi

Korean cultural history for your taste buds
In Korea kimchi is not just any dish, it is a daily part of life and represents over 2.000 years of Korean cultural heritage. The taste of these lactic-acidic fermented vegetables is sour, savory, rich in umaminess and intense. In Korea you will always find kimchi as a side dish coming with every meal and often also as a component of the main course.

Name & tradition
The archetype of the Korean word "kimchi" literally means "pickled vegetables" and dates back to the 6th century. Every autumn, after harvest is brought in, many people in Korea traditionally gather to make and share kimchi. This tradition is called "Kimjang" and represents UNESCO cultural heritage.

More than a side dish
Depending on the maturity, kimchi is used in different dishes in multiple ways: As THE classic side dish for every savory meal or as part of rice and egg dishes, as well as a base for Korea's most favorite soups and stews. You can use kimchi also to make refined marinades for tofu, meats or fish. 

Fermentation

Practiced for thousands of years
From over 2.000 years old scripts found in Europe and Asia we know, that people have been eating lactic-acidic fermented foods. We and our bodies have adapted and are used to eat these kind of foods. 

Grandma knows best
Before the huge scale introduction of fridges in our homes in the 1930s,  lactic-acidic fermentation has been one of the main methods for food preservation, especially for wintertimes. In many homes of our grandparents generation a traditional fermentation pot was taken for granted.

Wild lactic-acid fermentation
When applying lactic-acidic fermentation on food, for example to turn cabbage into kimchi or sauerkraut, lactic-acidic bacteria turns sugar under the absense of oxygen into lactic acid and carbondioxide. By adding salt, favourable conditions are being created for the naturally occuring lactic-acidic bacteria, so they can produce lactic acid. 

Natural preservation
At the same time, unwanted germs and microorganisms do not handle the salty environment very well and ultimately are being killed by the lactic acid. The last step in this process represents the preservation of the food and creates the characteristic sour taste.

Probiotic food
The special thing about this refining process is, that there is no need for pasteurization and a living, natural product is being created. This way all the nutrients and the valuable lactic-acidic bacteria are being fully retained for the human body without any losses.