Kimchi: a probiotic-rich fermented Korean staple.
What Is Kimchi?
Kimchi is a traditional, slightly spicy Korean sauerkraut made from lacto-fermented vegetables like napa cabbage, daikon radish, carrots, garlic, ginger, and Korean chili (gochugaru). It is served with almost every meal in Korea as both a side dish and a condiment, making it a Korean staple. The complex flavors, acidity, and spiciness of kimchi can enhance even the dullest of dishes and bring them to life. Additionally, lacto-fermentation helps preserve the vegetables, preserving shelf life. It’s important to note that while kimchi can be made with any vegetable, cabbage and daikon radishes are the most common.