FSEM-1404-03
KIMCHI’S CONTRIBUTION
What is Kimchi?
The classic Korean style dish uses an ancient preservation technique dating back to the Neolithic Era called Fermentation. Kimchi, which is a mixture of vegetables and spices, often including cabbage, radish, fish, onions, garlic, ginger & Korean chilies. Kimchi is known traditionally as a side dish, but you will see it on the table when you throw out your meal. There are many different types of kimchi like Hong-gna, Seoul style. One of the kimchi pots I used was this one which my family has been using for 2-3 generations. My Grandma, Kyong, has passed this recipe down to me from her mom, who is originally from South Korea. Kyong is always making kimchi in her house! She tends to barry her jars in the backyard for weeks at a time and even has her own fridge just for kimchi. Some of my favorite kinds of kimchi she makes are classic cabbage, beansprout, daikon radish, and sardine.
Fermentation
Fermentation is a necessary step of making kimchi because lactic acid and anaerobic bacteria, such as “Leuconostoc Mesenteroides”, “Lactobacillus Brevis”, and “Lactobacillus Curvatus”, are present in the fermentation process. Residue breaks down the complex starches and proteins in the vegetables into simpler compounds such as lactic acid, 2,3-butanediol, and ethanol.
An increase in redox potential from acid produced by fermentation results in an environment that inhibits the growth of some microorganisms and enhances the growth of other microbes, such as “L. Brevis” and “L. Porra”.
First, a layer of salt is spread out on a large container to a thickness a little thicker than a centimeter. Then a fermentation casing “called soolmal” is placed on top of this layer of salt, and the bottom layer is put down to note any contamination from outside. Next, another layer of soolmal is placed on top of the bottom layer. This is followed by a layer of salted cabbage pieces, which shoulder pieces should be added, should be wrapped together. After adding a direct layer of salt, a layer of salt is added to the foundation after a clean layer is placed down. The top of the foundation is then perforated with a needle (only several holes depending on the size of the container used). Finally, the container is then buried in a cool and airy place for 3-4 weeks, and then after a period of circulation can be eaten. This procedure will serve as a source of protein-rich food.
Jars used typically for fermenting Kimchi, Soybeans, etc. These jars are also used for storing grains.
Kimchi Sustainability and Health Benefits
Kimchi has its health benefits and does not add any environmental impact on the consumer. All you need to add to the Kimchi-making process is a vegetable or a fruit. No soft drinks or plastic bottles are used in it. The producing process is done by the producers, who consider it as an art. Any Kimchi makers from Gwangju’s province down to Busan treat it as a ceremony.
Kimchi is a very sustainable food source, because of the re-enlivening of vegetables through fermentation (Yeum, 1999). It is called lactic acid bacteria (LAB). The LAB dominates over other bacteria, like putrefactive bacteria, in the fermentation process while the cabbage is being salted. Kimchi offers rich amounts of dietary fiber, vitamins A, C, B1, B2, B3, B6, copper, magnesium, iron, calcium, manganese, phosphorus. It is an excellent source of food for probiotics. Unpasteurized Kimchi is one of the richest sources of live probiotics in the world. Kimchi is perhaps an excellent food for good gut health. It also offers great amounts of folic acid.
Kimchi has many health benefits that are worth introducing in our daily nutritious diet chart. It regulates digestion by acting as a prebiotic. It helps moderate the growth of candida fungus. Studies show that the exact probiotic bacteria found in Kimchi are highly effective in treating urinary tract infections. It also helps in the normalization of the flora of the intestine. They offer many health benefits that are long-term. The probiotic composition of Kimchi helps reduce cholesterol. Probiotic bacteria in kimchi helps to increase the production of good cholesterol. Some health benefits of kimchi, based upon research of National Center of BioTechnology Information -“include anticancer, anti-obesity, anti-constipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrinolytic effect, antioxidative and anti-aging properties, brain health promotion, immune promotion, and skin health promotion.”
History Behind Kimchi
Korea’s history with kimchi dates back thousands of years. The History of Korea’s food culture has its roots in the Neolithic Period of hunting and gathering as well as in such as Samhan and Baekje as well as other Three-Kingdoms of Korea periods. Both archaeological and anthropological evidence shows that the Korean populace used a variety of seasonings and culinary presentations to enhance flavor, during the Three Kingdoms period. Since kimchi is a wonderful source of antioxidants, electrolytes, B vitamins, fiber, and probiotics, people started to accumulate wealth after the establishment of the Joseon Dynasty, ‘ kimchi ’ has gradually developed more regional characteristics.
There are many different types of ‘ kimchi’, which are differentiated based on how they are packed, what they are packed with, fermentation period, region, ingredients, and Lacto-vegetative fermentation process.
Kimchi helps changes the taste and smell of old cabbage to become delicious. Maek kimchi is dressed up with pepper powder, paprika powder, garlic powder, salted fish powder, ginger powder, sesame seeds, red pepper flakes, etc to be spicy and tasty. Oen Kimchi is fermented vegetable cabbage that is soaked in bitter paste “coriandra” to put into large, hermetic earthen jars. Oen Kimchi is used for making vegetable broth or vegetarian velbol. The recipe of Geotjeori Kimchi is one of the most famous types of Oen Kimchi!
Common Recipe for Kimchi:
Base vegetables- Cabbage, Carrot, Radish(huge daikon are great)
Other vegetables-kale, broccoli, bok choy, silverbeet, Asian greens, green herbs, spinach, celery, bean sprouts, and Choko
4 T salt
1 L water
Lemon or lime juice
onion, leek, or spring onions
Chilli garlic and/or ginger
Whole coriander seeds Step 1: Salt the Cabbage 6-8 hours
Step 2: Make the paste
Step 3: Pack
Step 4: Ferment (3-4 days)
Step 5: Check for Bubbles on Day 3
Step 6: Refrigerate
Step 7: Maintenance
Step 8: Serve
For a full in-depth method on how to make kimchi visit SustainableHealthandWellnessClinic.com
Bibliography
September 22nd, 2020.Tangy Fermented Kimchi. SustainableHealthandWellnessClinic. https://sustainablehealthandwellnessclinic.com.au/tangy-fermented-kimchi/
Prepared by Londa Nwadike, Ph.D., Kansas State University/ University of Missouri Extension Consumer Food Safety Specialist
Reviewed by: – Fadi Aramouni, Ph.D., Kansas State University Extension Food Safety Specialist – Susan Mills-Gray, University of Missouri, Extension State Food and Nutrition Specialist
Pediatric Surgery Center. Patient Education. Website. Accessed September 9, 2015.SafetyFermentingFoodAtHome. Kansas State University Research and Extension.University of Missouri Research Extension. https://nifa.usda.gov/sites/default/files/resource/Safely%20Fermenting%20Food%20at%20Home%20508.pdf
Kun-Young Park, Ji-Kang Jeong, Young-Eun Lee, James W Daily 3rd, (2014, Jan;17); Health benefits of kimchi (Korean fermented vegetables) as a probiotic food; PubMed.gov;https://pubmed.ncbi.nlm.nih.gov/24456350/
Ji Young Jung, Se Hee Lee, Che Ok Jeon. (2014, Jan 14). Kimchi microflora: history, current status, and perspectives for industrial kimchi production.PubMed.gov.https://pubmed.ncbi.nlm.nih.gov/24419800/
Soon Hee Kim, Myung Sunny Kim, Myoung Sook Lee, Yong Soon Park, Hae-Jeong Lee, Soon-ah Kang, Hyun Sook Lee, Kyung-Eun Lee, Hye Jeong Yang, Min Jung Kim, Young-Eun Lee, Dae Young Kwon. Journal of Ethnic Foods, Volume 3, Issue 2, June 2016, Pages 165.Korean diet: Characteristics and historical background.JournalofEthnicFoods.https://doi.org/10.1016/j.jef.2016.03.002
-Blog Posted By Julian Buntinx