Kimchi

Make every meal special – add kimchi

Kimchi is a fermented, spicy salad made from pickled and fermented vegetables. Traditionally, Chinese cabbage is the main ingredient. In Korea, there are over 200 types of kimchi and thousands of recipes. Every family has its own version. Each kimchi is unique. They can differ in spiciness, acidity, crunchiness, and size of pieces, but they all share one thing in common – they are fermented.

Kimchi can be served on its own or as a side dish with various meals, or used to add variety to sandwiches and other dishes.

Fermentation process

Lactic acid fermentation is one of the traditional methods of food preparation and preservation. It is a natural process in which microorganisms transform certain components of the food, creating the characteristic taste and aroma of fermented products.

During fermentation, an acidic environment develops, which is typical for fermented foods.

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