Natureland Raw Kimchi 410g
What is Kimchi?
Kimchi is probably the best-known Korean dish—a traditional side serving of fermented cabbage, carrots, radish, onions, ginger, garlic, and other traditional ingredients. Being a fermented mix of healthful veggies and condiments, Kimchi is bursting with many different strains of lactic acids bacteria (LAB), which give Kimchi its unique taste and wide-ranging health benefits.
- 100% Organic
- Never Pasteurized
- Fermented in the Jar
- Certified Biodynamic
What Does Kimchi Taste Like?
Kimchi has a unique taste which can make people either love it or hate it. It is sour like vinegar and has a dominant garlic taste. Being fermented, it is pungent in taste and smell and can jolt your taste buds with its effervescence. Kimchi is less acidic than Sauerkraut but spicier. Whilst maturing, Kimchi can be adapted to personal taste. The longer it matures, the sourer it becomes.
The base of our Kimchi is the open pollinated type of cabbage “Marner Lagerweiß“ from Kultursaat e. V., cultivated and regionally adapted at our biodynamic farm in Hedwigenkoog – in the middle of the traditional cabbage growing area of Dithmarschen in northern Germany.
Ingredients and Production
For production, the cabbage is cut, spiced with traditional ingredients like ginger, chili and garlic, salted with rock salt from the Luisenhall salt mine in Göttingen and then stuffed firmly into a jar. As the Kimchi matures in the jar, without interruption by pasteurisation, the valuable, bioactive ingredients are preserved. Stored in a fridge, it keeps for three months.
Labeling and packaging are handled by a subsidiary project of "Stiftung Mensch," the largest German social foundation.
Health Benefits of Kimchi
Numerous studies indicate that Kimchi has anti-oxidative, anti-aging, anti-mutagenic, anti-cancer, anti-obesity, immune-stimulatory, and other health benefits.
- Packed with Nutrients and Probiotics
- May Boost Immune System Health
- May Improve Digestive System Health
- Helps Prevent Fungal and Yeast Infections
- May Relieve Constipation
- May Reduce Inflammation
- May Help Reduce Weight
- May Improve Heart Health
- May Reduce Cholesterol
- Beneficial in High Blood Pressure
- Beneficial for Diabetes Prevention and Management
- May Prevent Cancer
- Beneficial for Colitis
- May Have Anti Aging Effects
- May Improve Brain Health
- May Prevent Depression
What’s the Best Way to Eat Kimchi?
The sour and hot Kimchi is a staple of Koran cuisine and can be consumed in a variety of ways. The fermented cabbage and herbs go perfectly with Asian rice- and meat dishes of all kinds, or can be used as a base for savory soups. You can add Kimchi to scrambled eggs, put it in tacos or pizza, layer it on grilled cheese, stir it into soups or stews, or just eat it as is from the jar.
Some people may like to warm up their Kimchi. Heating up seems to mellow down the tangy and pungent taste and odor. However, Kimchi may lose most of its probiotics if you heat it above 106° F (41.1° C).
For optimum benefits, add unpasteurized fermented Kimchi from the jar to your food. And when you get to the bottom, don’t throw away that residual Kimchi juice because it’s the best part. Gulp it down or pour it on your salad.
How Much Kimchi Should I Eat Daily?
A typical serving of Kimchi is approximately 100 grams. That’s at least how much the average Korean consumes daily.