Probiotics in the fermented foods is what drives the recent craze. They are the beneficial bacteria that live in our gut and help maintain a healthy gut microbiome. A healthy gut microbiome is essential for our overall health, as it helps regulate digestion, boosts the immune system, and even affects our mental health. There are a few studies that show that probiotics in kimchi are more likely to survive in your gut compared to other fermented foods because of the anti-bacterial and anti-fungal ingredients such as garlic, ginger, onion, and chilli.
Kimchi is a traditional Korean dish made from fermented cabbage and a variety of spices and seasonings. There are around 200 kinds that are documented and each region and family has different recipes. It is tangy, spicy, and umami and it has been enjoyed for generations for its delicious taste and numerous health benefits. Kimchi is also an excellent source of vitamin A, C, K, folate, iron, niacin, riboflavin, and fibre, making it anti-inflammatory and aids cellular growth.
Kimchi has been a method for Koreans to preserve the yearly harvest to get through the harsh winter. This makes kimchi a perfect food for those who are looking to reduce their carbon footprint and live a more sustainable lifestyle as it can stay in your fridge for months if not years if it's left unopened. Although kimchi traditionally uses fish sauce and shrimp paste, it can also be made without which makes it a great option for vegans.
In conclusion, the fermented foods revolution is here to stay, and kimchi is leading the way. With its delicious taste, numerous health benefits, versatility, and sustainability, it is easy to see why kimchi is becoming a staple in kitchens across the world. Next time you’re looking for a healthy and delicious food, give kimchi a try – your gut (and taste buds) will thank you! In the world of fermented foods, kimchi is a standout star, and it’s not hard to see why.