Gut-friendly fermented foods like kefir, sauerkraut, kimchi and tempeh may have benefits that go far beyond just adding texture and flavor to your favorite meals.
Barbecued intestines, ovaries, cartilage, stomach, blood sausages, octopus tentacles and “sea penises”—sounds like dinner. Geoffrey Cain reviews “Eating Korea” by Graham Holliday.
Korean kimchi is undoubtedly the healthiest food on the planet. In a tradition dating back thousands of years, vegetables are pickled and and combined in a multitude of ways that suit every taste. This article explains the health benefits that derive from kimchi in general, and the Ultimate Kimchi recipe in particular.
Kimchi — fermented cabbage with garlic, vinegar and spices — is a staple of Korean cuisine. Labeled one of the “world’s healthiest foods” by Health.com, kimchi is a condiment served with most meals in Korea. (And, they report, it’s so abundant that Koreans even say “kimchi” instead of “cheese” when snapping photos!) It’s filled with vitamins A, B and C, but perhaps more importantly, kimchi is loaded with probiotics, which can support healthy digestion. What’s more, lactobacilli, one probiotic found in kimchi, is thought to possibly be an anticancer agent.
Buy refrigerated kimchi from the supermarket to start. After you’re hooked, try your hand at making it from scratch. (We like Rachel Yang’s cookbook My Rice Bowl, which has seven variations.) You’ll spend the fermentation time devising lots of dishes to put it on.
Kimchi might be loaded with vegetables, but it is usually not a vegetarian-friendly product. If you’ve got a good nose, you can figure that out just by opening a jar of kimchi. But if your olfactory senses are lacking, you may not have noticed that kimchi is made with some salty elements of the sea. We’re talking salted shrimp, anchovy sauce and fish sauce, to name a few.
It’s no longer just a chef’s challenge to write a menu with kimchi and kale; it’s now the farmer’s job to grow what the consumers are demanding, which often means, re-thinking the system they’ve long worked within.
This study—which links probiotic foods with improved social engagement and decreased neurosis—will have you swapping your medication for a dill pickle.
You'll be pleasantly surprised with how simple it actually is.
Homemade kimchi is easier than you think. Chef Ryan Miller of Momofuku Culinary Lab demos the fermented Korean side dish, noting that if you have extra veggies or even fruit at home, feel free to sub in for napa cabbage.
Mr. Park, 65, is a door-to-door salesman of kimchi, the pickled-vegetable offering that is both Korea’s national dish and a staple of the Korean diet.
He is a familiar sight in Korean gathering spots — coffee shops, pool halls, karaoke parlors — in New York, with his cargo pants tucked into combat boots, a cap and his sales booklet at the ready inside his shoulder bag.
Chinese kimchi isn’t taking only Korea by storm; it’s also unseating Korean kimchi in Japan, the world’s second-biggest kimchi import market after Korea (whether the Japanese have tested for parasitic eggs remains unclear).
Recipe for making kimchi.
While the fermented vegetable dish is traditionally made with fish sauce, London-based preserver Kylee Newton is fueling Britain's continued kimchi obsession with an entirely vegetarian version.
Another version of this Korean condiment.