{"id":1235,"date":"2020-05-06T15:17:31","date_gmt":"2020-05-06T07:17:31","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=1235"},"modified":"2023-03-11T10:23:23","modified_gmt":"2023-03-11T02:23:23","slug":"everything-you-need-to-know-about-kimchi","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/featured\/everything-you-need-to-know-about-kimchi\/","title":{"rendered":"Everything You Need To Know About Kimchi"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1920\" height=\"1279\" src=\"https:\/\/i2.wp.com\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kim-jang-597251_1920.jpg?fit=758%2C505&amp;ssl=1\" alt=\"How It Is Made Kimchi\" class=\"wp-image-1237\" srcset=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kim-jang-597251_1920.jpg 1920w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kim-jang-597251_1920-800x533.jpg 800w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kim-jang-597251_1920-300x200.jpg 300w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kim-jang-597251_1920-1024x682.jpg 1024w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kim-jang-597251_1920-768x512.jpg 768w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kim-jang-597251_1920-1536x1023.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<p><em>Kimchi<\/em> is everywhere\u2014in Korea dramas, served at your local Korean restaurant or in a jar ready for you to pick up at your nearest grocery store. Not bad for a dish that is forever synonymous to South Korea. For the past 20 years, This so-called K-wave has brought this fermented delicacy to a larger audience. In this blog post, we&#8217;ll discuss everything you need to know about <em>Kimchi<\/em>. <\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_71 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-67698e87cbc4b\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-67698e87cbc4b\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/thefooduntold.com\/featured\/everything-you-need-to-know-about-kimchi\/#History_of_South_Koreas_national_dish\" title=\"History of South Korea&#8217;s national dish\">History of South Korea&#8217;s national dish<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/thefooduntold.com\/featured\/everything-you-need-to-know-about-kimchi\/#Cabbage_is_not_the_only_vegetable_you_can_use_in_kimchi_making\" title=\"Cabbage is not the only vegetable you can use in kimchi making\">Cabbage is not the only vegetable you can use in kimchi making<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/thefooduntold.com\/featured\/everything-you-need-to-know-about-kimchi\/#How_is_Kimchi_Made\" title=\"How is Kimchi Made?\">How is Kimchi Made?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/thefooduntold.com\/featured\/everything-you-need-to-know-about-kimchi\/#Want_to_make_your_own_Kimchi_Korean-style\" title=\"Want to make your own Kimchi Korean-style?\">Want to make your own Kimchi Korean-style?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/thefooduntold.com\/featured\/everything-you-need-to-know-about-kimchi\/#Cabbage_Kimchi\" title=\"Cabbage Kimchi\">Cabbage Kimchi<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/thefooduntold.com\/featured\/everything-you-need-to-know-about-kimchi\/#Shelflife_of_Kimchi\" title=\"Shelflife of Kimchi\">Shelflife of Kimchi<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/thefooduntold.com\/featured\/everything-you-need-to-know-about-kimchi\/#Health_benefits_of_eating_kimchi\" title=\"Health benefits of eating kimchi\">Health benefits of eating kimchi<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"has-very-dark-gray-color has-text-color wp-block-heading\"><span class=\"ez-toc-section\" id=\"History_of_South_Koreas_national_dish\"><\/span>History of South Korea&#8217;s national dish<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><em>Kimchi<\/em> has been a favorite side dish for a very long time now. Its origin can be traced back to the first century BC until 7 AD, when preservation of food was a norm for people of Korea. The families back then had to find a way to get stock of food readily available especially during winter season when the invention of refrigerator, was far from being realized. <\/p>\n\n\n\n<p>Unlike what we see now usually as red and spicy cabbage in jars, <em>Kimchi <\/em>was made with radish and not spicy and fermented in pots they called <em>Onggi<\/em> and buried in the ground. <\/p>\n\n\n\n<p>Only the arrival of Europeans, the Portuguese traders who introduced chili to Asians in the 17th century led Koreans to make spicy<em> Kimchi<\/em>. Since then, <em>Kimchi<\/em> has evolved into many variations. <\/p>\n\n\n\n<h2 class=\"has-very-dark-gray-color has-text-color wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cabbage_is_not_the_only_vegetable_you_can_use_in_kimchi_making\"><\/span>Cabbage is not the only vegetable you can use in kimchi making<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><em>Kimchi<\/em> is made with many selections of spices and vegetables. By 1820\u2019s, there had already been 92 different types of <em>Kimchi<\/em> . At present, there are already over a hundred types of <em><em>Kimchi<\/em><\/em>. Pretty long list, huh?<\/p>\n\n\n\n<p>Here are 2 more prominent kimchi versions according to <a href=\"https:\/\/www.britannica.com\/list\/beyond-the-cabbage-10-types-of-kimchi\">Brittanica<\/a>:<\/p>\n\n\n\n<p><em>Kkakdugi<\/em> is <em>K<\/em>imchi made of diced radish mixed with different spices. It is fermented for around 2 weeks inside a large pot locally called onggi or jangdok. Just like <em>Kimchi,<\/em> <em>Kkakdugi<\/em> is a Korean side dish favorite.<\/p>\n\n\n\n<p><em>Oi Sobagi<\/em> is cucumber <em>Kimchi<\/em>. Used to snacking on pickles? <em>Oi Sobagi<\/em> can not different.This version is not that known elsewhere but in Korea, known for being crunchy and refreshing, the cucumber <em>Kimchi<\/em> is a summer favorite.<\/p>\n\n\n\n<p>You might also like: <a href=\"https:\/\/thefooduntold.com\/is-it-really-safe-to-eat-raw-eggs\/\">Is It Really Safe To Eat Raw Eggs?<\/a><\/p>\n\n\n\n<p><em>Kimchi <\/em>made with eggplant; bamboo shoot; sugar beets; lotus roots; pumpkin; spinach; Korean wild chive; sweet potato vines; and cilantro are some of the lesser known versions of <em>Kimchi, <\/em>outside Korea, at least.<\/p>\n\n\n\n<h2 class=\"has-very-dark-gray-color has-text-color wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_is_Kimchi_Made\"><\/span>How is Kimchi Made?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1920\" height=\"1077\" src=\"https:\/\/i0.wp.com\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kimchi-4044268_1920.jpg?fit=758%2C425&amp;ssl=1\" alt=\"How kimchi is made\" class=\"wp-image-1238\" srcset=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kimchi-4044268_1920.jpg 1920w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kimchi-4044268_1920-800x449.jpg 800w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kimchi-4044268_1920-300x168.jpg 300w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kimchi-4044268_1920-1024x574.jpg 1024w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kimchi-4044268_1920-768x431.jpg 768w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/kimchi-4044268_1920-1536x862.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<p>Lacto-fermentation or natural fermentation through use of brining,  is the most important stage in making <em>Kimchi<\/em>. Brining is the process of submerging the vegetables in brine solution that only good bacteria (Lactobacillus bacteria or LABs) can survive in. Similar products that undergo lacto-fermentation include yogurt, pickles and <em>Kimchi.<\/em><\/p>\n\n\n\n<p>After the brining process,  the LABs convert the sugars present in the food into lactic acid, thus creating an acidic environment that  gives Kimchi the distinct flavor and aroma.<\/p>\n\n\n\n<p> To make brine solution for making <em>Kimch<\/em>i, high concentration of salt ranging from 3% to 26 % is needed but for traditional making of cabbage kimchi, 15% brine solution is the standard.<\/p>\n\n\n\n<h2 class=\"has-very-dark-gray-color has-text-color wp-block-heading\"><span class=\"ez-toc-section\" id=\"Want_to_make_your_own_Kimchi_Korean-style\"><\/span>Want to make your own <em>Kimchi<\/em> Korean-style?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Here is a recipe of <em>Kimchi<\/em> according to Sook Jong Rhee,&nbsp;Jang-Eun Lee&nbsp;&amp;&nbsp;Cherl-Ho Lee of <em>Department of Food Technology<\/em> of Korea University in Seoul, South Korea. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cabbage_Kimchi\"><\/span>Cabbage Kimchi<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 g Korean cabbage<\/li>\n\n\n\n<li>2 g of garlic<\/li>\n\n\n\n<li>2 g of red pepper powder<\/li>\n\n\n\n<li>0.5 g of ginger<\/li>\n\n\n\n<li>2 g of green onion<\/li>\n\n\n\n<li>10% brine solution<\/li>\n<\/ul>\n\n\n\n<p>Cut the fresh cabbage in half or shredded. Afterwards, soak it in brine of approximately 10% salt concentration overnight (or 15% salt brine for 5 to 10 hours) and then wash and drain. Chop and mix the minor ingredients, with shredded radish stuffed between the salted cabbage leaves. Pack the Kimchi in an earthen jar, <em>Onggi <\/em>or <em>Dok<\/em> and bury it in the ground and press it with a stone in order to submerge them in the juice. Ferment the Winter Kimchi for 1-2 months.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"681\" height=\"517\" src=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/Untitled.png\" alt=\"kimchi making flowchart\" class=\"wp-image-1236\" srcset=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/Untitled.png 681w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/Untitled-600x456.png 600w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/05\/Untitled-300x228.png 300w\" sizes=\"(max-width: 681px) 100vw, 681px\" \/><figcaption class=\"wp-element-caption\">&nbsp;Flow chart of Kimchi making process. Adapted from Lee, 2001<\/figcaption><\/figure>\n\n\n\n<h2 class=\"has-very-dark-gray-color has-text-color wp-block-heading\"><span class=\"ez-toc-section\" id=\"Shelflife_of_Kimchi\"><\/span>Shelflife of <em>Kimchi<\/em><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Yes, though fermented<em>, Kimchi<\/em> will still spoil and go bad, and quickly when stored improperly.<\/p>\n\n\n\n<p>Once opened, a jar of kimchi stored at room temperature lasts about a week. Keeping <em>Kimchi<\/em> in the refrigerator lengthens the shelf life for months (3 months to 12 months) and <em>Kimchi<\/em> will continue to ferment. Just ensure that refrigerator&#8217;s temperature must be at 40\u00b0 F (4\u00b0 C) or lower, as per <a href=\"https:\/\/www.fda.gov\/consumers\/consumer-updates\/are-you-storing-food-safely\">FDA<\/a>. Higher temperature increases the rate of spoilage.<\/p>\n\n\n\n<p>How to tell if it is <em>Kimchi<\/em> is spoiled? As long as the normal smell of <em>Kimchi<\/em> is there and it doesn&#8217;t have mold, it is safe to consume. When in doubt, do not consume it\u2014better be safe.<\/p>\n\n\n\n<h2 class=\"has-very-dark-gray-color has-text-color wp-block-heading\"><span class=\"ez-toc-section\" id=\"Health_benefits_of_eating_kimchi\"><\/span>Health benefits of eating kimchi<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Should you consume <em>Kimchi<\/em>? Picky eaters, particularly who do not like eating veggies, may find <em>Kimchi<\/em> a very good tasting side dish. That sourness, spiciness and umami just perfectly blend together. But is its favorable taste the only reason why you should get a jar of it? Definitely not!<\/p>\n\n\n\n<p>Depending on the ingredients used, kimchi can give you a lot of healthy benefits. <\/p>\n\n\n\n<p>Considered a super healthy food, the presence of lactic-acid bacteria in <em>Kimchi<\/em> makes it a probiotic, like yogurt.  It&#8217;s good bacteria help you maintain a healthy digestive system and immune system.<\/p>\n\n\n\n<p>For the skin conscious, I&#8217;ve got great news for you. <\/p>\n\n\n\n<p>Ever wondered how Koreans have managed to look younger than they actually are? Because <em>Kimchi <\/em>is rich in antioxidants such as carotenoids, flavonoids, vitamins and other phenolic compounds. And on average, Korean adults eat at least 1 serving (100 grams) of <em>Kimchi <\/em>each day. So?<\/p>\n\n\n\n<p>Although I&#8217;ve listed some here, might wanna check <a href=\"https:\/\/universityhealthnews.com\/nutrition\/11-amazing-health-benefits-of-kimchi-fermented-vegetables\/\">this post<\/a> out from University Health Post for a detailed list of everything you need to know about Kimchi and its health benefits.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Right! That&#8217;s everything You Need To Know About<em> Kimchi. <\/em><\/p>\n\n\n\n<p>Reference:<\/p>\n\n\n\n<p>Rhee, S.J., Lee, J. &amp; Lee, C. Importance of lactic acid bacteria in Asian fermented foods.&nbsp;<em>Microb Cell Fact<\/em>&nbsp;<strong>10,&nbsp;<\/strong>S5 (2011). https:\/\/doi.org\/10.1186\/1475-2859-10-S1-S5<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This so-called K-wave has brought this fermented delicacy to a larger audience. In this blog post, we&#8217;ll discuss everything you need to know about Kimchi. <\/p>\n","protected":false},"author":2,"featured_media":1237,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[680],"tags":[679,676,677],"class_list":["post-1235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","tag-fermentation","tag-kimchi","tag-korean-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Everything You Need To Know About Kimchi - The Food Untold<\/title>\n<meta name=\"description\" content=\"This so-called K-wave has brought this fermented delicacy to a larger audience. 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