What is Kimchi?
Brining Ponytail Radish with sea salt
Kimchi is a healthy & delicious traditional Korean staple that accompanies every meal (even non-Korean dishes). It is a naturally fermented pickle made from:
variety of produce (napa cabbage, radish, mustard greens, beets, etc)
aromatics (onions, garlic, green onions, ginger)
salt
seasoning (red chili pepper flakes, fish sauce, salted shrimps).
By fermenting kimchi, it creates the effervescent quality that kimchi is well-known for, accompanied by its distinct tangy, sour, spicy and savory flavors.
Koreans, like many other cultures around the globe, used fermentation as a method of preserving food prior to refrigeration, to nourish during periods of lack. Traditionally in Korea, the community came together after the late harvest to preserve its yield; this collective activity is called kimjang, a time of making and sharing kimchi. Family members, relatives and neighbors, regardless of age, all contributed to making large volumes of kimchi that would sustain families throughout the harsh winter until the following spring when fresh crops were available again.
The finished kimchi was stored in large earthenware containers (onggi) and buried in the ground, where the temperature-regulated environment protected its contents from freezing.
FERMENTATION
Fermentation is an ancient method, but today, we are seeing its revival. Many look to kimchi for its health benefits, others simply for its flavors. But how kimchi is made, has not changed much.
We encourage you to use on-hand produce, eat seasonal/local and experiment. Find that sweet spot of fermentation that you enjoy as you curate your own kimchi. Use up your fresh odds & ends and help prevent food waste in the home, keep more money in your pocket, while promoting health through a traditional practice that fosters real food & real eating.
Food waste is a serious issue in this country, we encourage people to get creative with kimchi, tackle food waste by practicing root-to-fruit eating. Kimchi can be made with any type of produce and all of its parts, it’s why Korea has over 200 varieties of kimchi.
Let’s end food waste.
Preserve through kimchi, zero waste through kimchi.
Value the food grown for us by using up every bit.
Use up today’s odds & ends or excess harvest for tomorrow’s healthy diverse meals. Ferments pay back with loads of nutrition & benefits with minimal input.
Good for the gut, plate & planet.
Enjoy and keep us posted! We love hearing from our community of yummy creators spreading the love of kimchi.