House-Made Kimchi

Chinese cabbage, radish, chilli powder, garlic, onion, spring onion, plum syrup [brown sugar, water, plum juice concentrate (6%)], asian pear, fish sauce [anchovy fish (77%), salt (20%), sugar (3%)], mono sodium glutamate, ginger, salt, sugar, rice flour

Kimchi, a fermented vegetable dish, is a traditional dish that accompanies every meal served in Korea, including breakfast. 

 

Not only is kimchi eaten by itself as a side dish or appetizer but it is also used as an ingredient in a variety of dishes. 

 

Kimchi jjigae, a traditional stew made with kimchi, is perhaps one of its most popular uses. The fermented food is also used to flavour fried rice, stir-fry dishes, noodles, sandwiches, burgers, and even pizza.

 

However, the health benefits of kimchi have been scientifically proven, increasing the global interest in this Korean food. 

 

Thanks to the fermentation process, kimchi contains lactic acid bacteria, a bacterium that helps with digestion and combats harmful bacteria. 

 

The most important part of storing kimchi is keeping it at a cool, stable temperature to allow it to ferment before unwanted bacteria can grow.