Vegan Kimchi: A Super Simple Recipe (2024)

FAQs

Is it okay to eat kimchi every day? ›

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.

Traditional vs vegan

The health benefits of traditional and vegan kimchi are … the same. Yes, there is almost no difference. A study conducted at Brown University showed that because of the fermentation process, both vegan and traditional kimchi probiotics were similar in the end, although both started differently.

Kimchi made without seafood products still has the same probiotic bacteria. Good news, vegans: a new study finds that kimchi made without fish products has the same type of bacteria as more traditionally made kimchi.

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.

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.

Kimchi is high in sodium, with about 500 milligrams per cup. That's more than 20% of all the sodium that you're supposed to get in a day. Too much sodium can raise your risk of high blood pressure. If kimchi isn't prepared or stored properly, it can cause food poisoning, especially in people who are immune compromised.

The nutritional value of sauerkraut, kimchi, and pickles

Sauerkraut, for example, is a rich source of vitamin C and K, as well as fiber. Kimchi, a Korean staple, contains vitamins A, B, and C, and is believed to have anti-inflammatory properties.

According to Sojin Lim, co-director of the Institute of Korean Studies of the University of Central Lancashire, Korean kimchi is often called pao cai in China, but China has its own Sichuanese fermented vegetable dish that it also calls pao cai.

If you want to get in more probiotics alongside or in lieu of starting a supplement, there are a few foods worth incorporating, such as yogurt, kefir, kimchi, kombucha and sauerkraut.

Aruna Lee's path to running a fermented food brand is riveting, from her journey as an orphan to Buddhist nun to founder of Volcano Kimchi.

Is kefir better than kimchi for probiotics? ›

The winner? Kefir, and by a long shot. It clocked in significantly higher than the rest with a whopping 27.7 billion CFU per 1 cup serving. Other heavyweights are yogurt and kimchi at 3.6 billion CFU per 1 cup serving and 2.6 billion CFU per ½ cup serving, respectively.

The most common reaction to fermented foods is a temporary increase in gas and bloating. This is the result of excess gas being produced after probiotics kill harmful gut bacteria and fungi. Probiotics secrete antimicrobial peptides that kill harmful pathogenic organisms like Salmonella and E. Coli.

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.

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.

Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.