Hi!
Read about kimchi and its health benefits below! I personally recommend reading the Women's Health Mag article linked below. :)
Kimchi--What the heck is it?
Kimchi is, in short, fermented vegetables. There are actually many different types of kimchi, with the most common and recognizable being the napa cabbage kimchi. It usually includes salt, scallions, fish sauce, and sugar. Each leaf is usually coated with salt to draw out the water. This takes anywhere from 3 hours to 12 hours, it depends on how brined you want your cabbage to be. The water is then removed and the seasoning ingredients added. Our recipe includes the basics, but also include blended fruit to replace a lot of the sugar. Once you've seasoned the cabbage (each individual leaf!), you can eat it fresh just like that, or you can let it ferment and get more sour. If you want it fermented faster, leave it out of the fridge. The room temp will work faster in getting it to ferment. Everyday open the container a little bit to let the carbon dioxide "burp" out.
There are different kinds of kimchi, and different styles/ingredients/proportions. Even in Korea, every region has different ways to make the traditional cabbage kimchi. Some use more seafood like shrimp paste or fish sauce, and some use more garlic and onion. There really is no limit to making kimchi!
Why Should I Eat It?
There are many benefits to kimchi. You know in America, we say "An apple a day keeps the doctor away?" Well, kimchi have been in studies concerning the gut microbiomes, its effects on cancer or the prevention of, and heart health. How about them apples?
But instead of me writing down all of the health benefits, I'll let you read them for yourself here:
Women's Health Mag article on 10 Health Benefits to Kimchi
There are downsides to kimchi though. It can have adverse effects for those with sensitive tummies (like me :( we have been cursed). Anyone sensitive to garlic, onions, etc., probably do not have the wherewithal to eat a bunch of kimchi. Still, I've seen people wash their kimchi (just rinsing with water to get most of the seasoning off) to still eat it in its mild, fermented glory.
I still hope everyone gets to try and enjoy kimchi not only for its taste, but for its health benefits.
