Baechu Kimchi | Vegetables Recipes (2024)

FAQs

How much kimchi should I eat per day? ›

Now, Korean researchers say a few servings of the spicy food each day might help stave off weight gain. "Consumption of 1–3 servings/day of total kimchi was associated with a lower risk of obesity in men," and smaller amounts were linked to similar trends among women, concluded a team led by Sangah Shin.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Kimchi is a super versatile dish that can be eaten on its own - seriously, straight out of the jar - as a condiment, or worked into almost any recipe. It compliments many flavors in sometimes surprising ways and has enough flavor to stand out on its own.

Conclusion. Whether you prefer the simplicity of sauerkraut or the boldness of kimchi, both dishes offer a range of flavors and health benefits. Incorporating fermented cabbage into your diet can be a delightful way to explore new tastes and improve your gut health.

1 Kimchi Brand Since 1987. Jongga, Koreans' favorite Kimchi brand of all time, has been elevating the legacy and culture of Kimchi since 1987.

*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.

This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

Meanwhile, those men with a higher intake of cabbage kimchi (up to three servings a day) had 10% lower odds of obesity and excess fat round their stomach and abdomen. The risk was 8% lower in women for this type of kimchi.

Does kimchi burn belly fat? ›

With only 23 calories per cup, kimchi is a low-calorie food. It also contains fiber, which can help you feel full and ward off hunger. One small study found that eating kimchi as part of a monthlong diet helped people with overweight or obesity shed weight and body fat.

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.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

All you need is a mason jar with a fermentation lid. You can either use an airlock device or low profile silicone lid to release the build-up of gases in the jar, and protect your fermentation from oxygen.

Cabbage kimchi, onion kimchi and radish kimchi are great hot or cold. I've used them in cooking and also enjoyed eating them as banchan on their own. Cucumber kimchi is only good cold. I prefer the perilla leaf kimchi cold, wrapped around a little chunk of hot rice.

Greater exposure to air means a greater chance of mould developing on the kimchi. If you do not have enough liquid to keep the kimchi entirely submerged, you can add some water into the jar.