Here are some really interesting article about fermented vegetable consumption and COVID-19. This preliminary study is under peer review now.
In general, kimchi is made using Chinese leaves (Napa cabbage) or radish as the primary ingredient, with red chilli pepper powder, garlic and spring onions used as supplementary ingredients. Baechu Kimchi (Chinese leaves Kimchi), which is the most common ingredient of kimchi, is particularly high in moisture, accounting for 95% of its weight, and is […]
Simple and straight-forward recipe using ingredients you can find in grocery store. Ingredients Main ingredients: Salted Chinese Cabbage (2 portions) – See how to brine your vegetable blog content. Sub-ingredients: Shredded Radish (700g), Spring Onion 100g Kimchi Paste: Garlic 50g, Ginger 20g, Chilli Pepper 50g, Salt 10g, Glutinous Rice Powder 50g, 50ml of warm water […]
Let’s talk about good bacteria. Kimchi is one of the most nutrient-rich fermented foods known. Well-fermented kimchi contains an abundance of lactic acid bacteria, which are beneficial to human health. The lactic acid bacteria that are created during the fermentation process not only add a sweet and sour taste to the kimchi but also suppress […]
Pickling and Fermenting are both an excellent way to preserve food and both create a wonderful, tangy taste in result. Due to its tangy taste, people often misunderstand Kimchi as pickle. Pickles are made by salting vegetables and soaking them in water with spices, vinegar and sugar. They are normally preserved in solutions in salinity. […]