Kimchi, Pickling or Fermenting?


Pickling and Fermenting are both an excellent way to preserve food and both create a wonderful, tangy taste in result.


Due to its tangy taste, people often misunderstand Kimchi as pickle.


Pickles

are made by salting vegetables and soaking them in water with spices, vinegar and sugar. They are normally preserved in solutions in salinity. Pickling involves heat to destroy and inhibit the growth of any harmful bacteria.


Fermented foods like Kimchi,

do not use vinegar or heat. During fermentation, a chemical reaction between a food's sugars and naturally present bacteria results a unique tangy flavour.

With a presence of healthy bacteria 'Lactobacillius' in fermentation, it forms probiotics, which aids in digestion.


Given the presence of an acid brought on through the process of fermentation, homemade fermented foods can then be categorized as pickled and fermented. Fermented foods and drinks include things like sauerkraut, kimchi, kombucha, coconut yogurt, miso, and tempeh.


Join us for our exciting news & recipes
Improving your immune system and gut health
ABOUT
CUSTOMER SUPPORT
IN STORE
FOLLOW US
  • Facebook
  • Instagram
Unit 242, Kingspark Centre, 152-178 Kingston Road, Kingston Upon Thames, Surrey KT3 3ST
info@mrkimchi.co.uk  |  Tel. +44(0)20 8949 4707

 Copyright ©  All Rights Reserved. Yoon Global Limited 2020

Registered in England and Wales Company # 7912194 VAT 154197891