Like sauerkraut, kimchi is a fermented cabbage dish, and is made using the same lacto-fermentation process used to make sauerkraut. The precise process followed is though different, and it owes its origins to Korea rather than Germany. It is also made using Napa or Chinese cabbage, with the addition of several other ingredients including winter radish, salted shrimp, fish sauce and red pepper, and quite often ginger and garlic. Like all things produced in the kitchen, there are a multitude of different recipes for Kimchi, but all rely on first soaking the cabbage in a salty brine to kill any harmful bacteria. The lactobacillus (see #1) bacteria then convert the sugar in the cabbage to lactic acid. This is one of the fermented foods that needs to ferment for at least a couple of weeks before being eaten.
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