Kimchi and Fermentation

Kimchi and Fermentation

Kimchi has a unique taste that is spicy and tangy, and its addictive flavor is thanks to the fermentation process. When cabbage is salted and left to ferment over time, kimchi develops its distinctive taste. This natural fermentation process, rooted in the wisdom of our ancestors who sought to preserve food for extended periods, has led to various fermented foods in Korea.

In addition to kimchi, Korea has various other fermented foods:

• •Soy Sauce: Made by pouring saltwater over fermented soybean blocks (meju) and allowing it to ferment and mature before extracting only the liquid.

• •Doenjang: Made by separating fermented meju from the saltwater and turning it into a soybean paste.

• •Gochujang: Created by mixing meju powder and red pepper powder with salt and glutinous rice paste.

• •Cheonggukjang: Made by fermenting boiled beans for 2-3 days.

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Probiotic Fermentation in Kimchi

When cabbage is salted in the right amount, it undergoes osmotic pressure, which removes moisture from the vegetables, leaving only salt. Undesirable bacteria are removed during this process, but probiotics survive. These probiotics break down sugars to create lactic acid and carbon dioxide. These substances give kimchi its refreshing, tangy, and fizzy taste during the fermentation process.

Kimchi: Guardian of Korean Health

Today, kimchi is well-known as a health food. One gram of kimchi contains over one billion active probiotics. Kimchi's probiotics include Lactobacillus and Leuconostoc. Kimchi tastes best after approximately 3 weeks of fermentation. During this period, not only probiotics but also vitamin B1, B2, and vitamin C increase. Personally, I prefer the taste of kimchi about 2 weeks after making it.

Thanks to these probiotics, vitamins, minerals from vegetables, and dietary fiber, digestive functions become more active, promoting intestinal health. Moreover, kimchi's probiotics boost the immune system, act as antioxidants by removing harmful reactive oxygen species, reduce bad cholesterol to prevent obesity, and help manage hypertension, delay aging, and alleviate inflammation.