Kimchi Calculator — Peter J. Kim (2024)

FAQs

Is it okay to eat kimchi every day? ›

Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit. Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.

The amount of salt also varies depending on how much cabbage you're using, but Cho says you should use as little salt as you can while also allowing for safe fermentation — that's about 3 percent salt to water weight, similar to ocean water. Cho prefers Korean coarse sea salt, but a plain old sea salt works in a pinch.

Generally, we recommend using 2% of the weight or volume of the ingredients in salt in your lacto-fermentations. (See How to Choose Between Brining and Dry Salting to find out whether you should calculate from weight or volume). To remember: The less salt (1 to 2% salt), the faster the fermentation.

The vegetables need to soak in saltwater for at least 6 hours and preferably overnight. The kimchi can sit at room temperature for up to 2 days and is ready to eat after 2 to 3 days. For longer fermentation, refrigerate.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Men who ate more than three serves a day of cabbage kimchi (baechu) were less likely to have obesity and abdominal obesity (excess fat deposits around their middle). And women who ate two to three serves a day of baechu were less likely to have obesity and abdominal obesity.

Rinse cabbage pieces 3 to 4 times with cold water to rinse away the salt, then place in a colander to drain out excess water from the cabbage for at least 30 minutes. 3. Prepare seasonings: a.

Once the cabbage is all quartered, you have to season it and remove most of its water content, which will help to concentrate the kimchi seasoning and make the vegetable more pliable; simply salting the cabbage accomplishes both of these goals.

Table salt is small and granular. Kosher salt is larger, and sea salt is large and flaky. Almost all Koreans use sea salt for making kimchi, fish sauce, hot pepper paste (gochujang), and fermented bean paste (doenjang), and a less granular Korean brand for everything else.

The fermentation time for kimchi can vary from a few days to several weeks. Either way, it will be safe to eat and delicious.

Should kimchi be submerged in brine? ›

Remember - the key to fermentation is that the veggies are in an oxygen-free environment, so they need to be submerged in brine. After a few days, begin tasting your kimchi. Some of us like really soft, tangy krauts, others like crunchy krauts.

If it smells sour or looks bubbly, you've already got some fermentation going. You probably don't need to let it sit at room temp for more than a few hours (unless you like it really sour).

Kimchi is a Korean fermented cabbage dish left to ferment for 3-21 days in a jar. The taste can vary based on the ingredients and spices you add in. Kimchi has many vitamins and nutrients that help you create a balanced diet. The high sodium content in kimchi means you should not eat too much.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Eating kimchi is a communal activity

In Korea, the practice of common eating with family members or friends is recognized as a cultural hallmark. It is also an opportunity for sociability in addition to nourishment. People not only share a table, but also eat from the same dishes, including kimchi as a side dish.

Great For Your Skin And Anti-Ageing

Kimchi is high in vitamin C, which is responsible for collagen production. This protein keeps the skin youthful, maintains its firmness, reduces wrinkles, and slows the ageing process.