Kimchi is a traditional fermented Korean dish that is in the main produced from cabbage but it can also be made from many other vegetables and spices. Whilst it is a food staple in Korea it has only recently begun to gain popularity in the Western World, this mainly due to its health properties in maintaining gut health. Fermented Kimchi contain what is known as ‘friendly bacteria’, or ‘probiotics’. There are a number of different bacteria involved in the fermentation process of Kimchi with the predominant being the beneficial gut-boosting lactobacilli. It has the ability to boost and support the immune system along with being a powerful antioxidant.
It is said that in Korea that the taste of your Kimchi can be a source of social embarassment and so to save the blushes of your family you may want to buy it off the shelf of your local health food store. It is fairly simple to make but still if you are time pressed go get it from the store and save on the effort required! For the purposes of this recipe this kimchi was sourced from a local producer. Interestingly Koreans use the expression ‘say kimchi’ when smiling at the camera!