Kimchi is the most popular Korean fermented dish, known for its sharp, bold flavor. The most common variety is tongbaechu-kimchi, made from Chinese cabbage. Kimchi holds significant cultural importance. Every year, Korean families uphold the tradition of homemade cabbage fermentation. The communal preparation of kimchi for winter is called kimjang, and in 2015, this tradition was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.
Vege Kimchi with wakame is an ideal choice for vegans and vegetarians. The fish sauce is replaced here with wakame seaweed, giving it a slightly milder taste compared to traditional kimchi. It also aligns with Dr. Dąbrowska’s dietary recommendations, making it a must-try version if you follow her diet.
Why is it so good?
Kimchi is low in calories and contains very little sugar, making it an excellent ingredient for various diets, including keto.
Kimchi is an ideal product for those who care about their health.
In summary, kimchi is:
free from preservatives
free from vinegar
no added sugar
unpasteurized
naturally fermented at a controlled temperature
made with heart!
How to enjoy it:
Kimchi can be used as a filling for dumplings, fried with pancake batter, added to fried rice, or incorporated into a spicy pasta sauce. In Korea, kimchi is an essential part of every meal. Spicy fermented cabbage pairs perfectly with grilled meat. Koreans especially love samgyeopsal – grilled pork belly. The combination of fatty pork and tangy-spicy kimchi is simply phenomenal.