What is kimchi?
Kimchi is a traditional Korean spicy fermented vegetable dish. Whilst any number of vegetables can be made into ‘kimchi’, such as radish, kohlrabi or cucumber, the most well known is prepared using Chinese Cabbage (also known as Nappa Cabbage). The cabbage is first salted in brine, before being rinsed in fresh water and blended with various spices and other ingredients, before being fermented for anything from a few days up to many months.
The North Shop kimchi is fermented for around 7 days, which lends the finished product a fresher, zingier taste than many other kimchis, while maintaining that familiar 'funk' and fermented taste we all love.
Is it good for me?
Whilst humans have been fermenting food for millennia, the health benefits of such foods are only recently being rediscovered.
Traditionally fermented kimchi is packed with vitamins A, B & C, and contains healthy bacteria lactobacillus, which can aid digestion and gut health. The garlic and chilli can also help support a healthy immune system.
Healthy and tasty.
What should I eat it with?
Kimchi is extremely versatile and, to be quite honest, you should eat it whichever way you wish.
You can eat it as it comes, straight from the jar as a condiment to a meal, or use it as a side dish to provide some sharpness and spice to a rich meal, or use it as an ingredient in many cooked dishes.
It pairs particularly well with cooked eggs, makes a lovely addition to a grilled cheese sandwich, or be the centrepiece to some spicy fried rice.