Fermented delicious healthy raw-food (organic).
The actual batch is now about 6 months old, and is still perfectly delicious, but quite high in lactic acids. Our recommendation is to use just a very small amount, finely chopped, and when added like this it works perfectly as an amazing flavor enhancer.
The new batches, which won’t be ready until September, will be available as spicy, and mild.
In Korea, every family has their very own recipe that they swear by. We swear by Arthur’s Kimchi, it’s classic, organic*, local, vegan (no fish sauce), mild to medium spicy, and among the best. Created with love, fun and effort every time!
Kimchi (Korean 김치) production is one of the oldest and simplest methods of preserving fresh vegetables (through fermentation anaerobically /lactic acid fermentation), and is a true superfood. In Korea, Chinese cabbage is classically used for this purpose, but it can also be prepared from many other vegetables.
In the past, kimchi served as a valuable source of vitamins and minerals during the harsh Korean winter. Kimchi is traditionally preserved like sauerkraut as a vitamin C store for the winter. For Koreans, there is actually no meal, whether breakfast, lunch or dinner, without the bright red, spicy-sour vegetable. Kimchi is served as a side dish with many meals and used to be considered the optimal winter food because of its long shelf life and many vitamins.
Kimchi is a blessing for health, because vital minerals, vitamins, probiotics and enzymes are preserved in this original form of preservation. Kimchi helps with intestinal complaints such as irritable bowel syndrome, supports digestion and actively strengthens the immune system.
The taste of kimchi is crunchy, aromatic and simply delicious.
Ingredients: All organic* and regional# except the chilli which we source from Korea.
Chinese cabbage*#, radish (daikon)*#, carrot*#, spring onion*#, onion*#, apple*#, ginger*, garlic*# Himalayan salt and Gochugaru (Korean chilli powder), cane sugar*, spelt flour*#
Why is kimchi so healthy?
1. Fermentation (lactic acid fermentation). This causes so-called lactic acid bacteria to convert sugar into acid, which makes the vegetables durable. Furthermore, these tiny helpers make the vegetables easier to digest and produce a number of B vitamins in the fermentation vessel.
Basically, the lactic acid bacteria support digestion and have a positive effect on a healthy microflora in the intestine. A healthy intestinal flora strengthens the body’s defences. For example, 15% of people in Belgium frequently complain of intestinal complaints. With kimchi you can proactively make your intestinal flora fit.
If you regularly consume kimchi with the bacteria it contains, they improve the microbiotic organisms in the intestine and maintain an intact intestinal barrier. Such a protective barrier reduces, for example, the penetration of pathogenic bacteria into the blood system.
Furthermore, the presence of healthy microflora reduces the formation of carcinogenic substances in the intestine. Eating kimchi daily guarantees the benefits of lactic acid bacteria. But probiotic foods like kimchi can do even more, they are also said to spread good mood. Ideal in the grey winter.
2. the vitamins and minerals, from the various fruits and vegetables used in making kimchi. Cabbage, spring onions and especially chillies provide valuable vitamin C. Vitamin A is abundant in kimchi due to the use of carrots, spring onions and cabbage. The important vitamins B1, B2 and B12 are produced by the lactic acid bacteria all by themselves. In the first three weeks of fermentation, the proportions of some B vitamins even double. Garlic, ginger and chilli in kimchi boost circulation and lower cholesterol levels.
The combination of fresh vegetables with plenty of nutrients and lactic acid bacteria works wonders for the body. Your kimchi will always be healthier and tastier through the fermentation process anyway.
Arthur’s favourite kimchi recipes are too many to list here. Here are just a few hot tips and temptations.
Tip 1: Just pure kimchi in a bowl with some sesame seeds.
Tip 2: When adding it to other dishes, the secret is in the dosage, getting just the right amount for your creation…. You can take almost any ordinary dish to a new level by simply adding the right amount of finely chopped kimchi.
Tip 3: If you like scrambled eggs, adding some finely chopped kimchi to the end of the finished scrambled egg is also delicious. You will probably never want to eat scrambled eggs without kimchi again. So good and makes the eggs much more digestible.
Tip 4: The same goes for stir-fried dishes, especially rice. Even fried potatoes come alive, the ginger is sooo good.
Tip 5: Cheese sandwiches anyone? – Small, finely chopped kimchi to go with it …. wow
Tip 6: Just a small amount of finely chopped kimchi with most salads makes it come alive.
Kimchi is the sum of health, taste and preservation.
Oh yes, kimchi has hardly any calories and is lactose-free. In principle, kimchi should be enjoyed raw and not heated, as the lactic acid bacteria cannot tolerate temperatures above 43 °C.
Kimchi can be kept in the refrigerator for at least 3 months.
On 5 December 2013, “Kimjang”, (the communal production of kimchi), was added to the list of intangible cultural heritage by UNESCO.
Work of the ingenious lactic acid bacteria in the intestine
Der Alleskönner Kimchi