If you make Asian dishes at home or even if you just love Asian flavours, kimchi is one of the healthiest things you can include in your meals. Kimchi is essentially a fermented veggie (cabbage, radish, ginger or something else) that tends to be high on umami and spices. It’s made by fermentation and this is what makes it good for gut health; kimchi has healthy microorganisms which help regulate immune systems, fight inflammation and promote healthy bacteria in the gut.
It’s best to avoid pasteurized Kimchi which has been made to undergo heat treatment which kills off all living probiotics and bacteria culture. Several artisanal labels make fermented kimchi in small batches and also offer detailed instructions on flavour profile, storage instructions and ingredients. However, if you’re buying kimchi off the rack, here are some things you should be careful about.
Check The Ingredients
One of the first things to check when buying kimchi is the ingredients list. Traditional kimchi typically includes napa cabbage, radishes, garlic, ginger, chilli peppers, and fermented seafood like fish sauce or salted shrimp. Reading the ingredients list helps you ensure that the kimchi aligns with your dietary preferences and restrictions. Look out for unnecessary additives, preservatives, or artificial flavours that might compromise the authenticity of the dish.
Check For The Fermentation Time
The fermentation time significantly influences the taste and texture of kimchi. While some kimchi lovers prefer a milder flavour with less fermentation, others want the tangier and funkier notes that come with longer fermentation. Check the packaging or product description for information on the fermentation time. Brands often indicate whether their kimchi is "fresh" or "matured," providing insight into the flavour profile you can expect.
Spice Levels Are Crucial
Kimchi is renowned for its spicy kick, but the spice level can vary between brands and varieties. If you have a preference for spiciness, pay attention to any indicators on the packaging regarding the heat level. Some products may have a mild, medium, or hot classification to help consumers choose according to their spice tolerance. Rinsing a small amount of kimchi with water to wash off extra gochugaru can make kimchi less spicy. Milder peppers and radish can also help in diluting intensely seasoned kimchi variants.
Ensuring Freshness and Integrity
Kimchi is commonly packaged in jars or vacuum-sealed bags. The packaging plays a crucial role in maintaining freshness and preventing spoilage. Inspect the packaging for any signs of damage, leaks, or bulging, as these could indicate issues with the kimchi. Ensure that the container is sealed tightly to preserve the flavour and quality. If purchasing from a store shelf, opt for products that are well-sealed and have a reasonable shelf life.
Check Storage Instructions
Since kimchi is a fermented product, proper storage is essential to maintain its freshness and flavour. It’s best to buy kimchi from a store that refrigerates its kimchi. Refrigeration helps slow down the fermentation process, preserving the kimchi's quality and preventing over-fermentation. It’s best to consume kimchi within a week or two of manufacturing, as the quality of kimchi deteriorates with longer fermentation.
It’s Best To Avoid Jars
Tightly shut jars or sealed jars are good for storing kimchi; however, some brands that produce kimchi in small batches may also use unsealed jars which may have too much air inside it. Too much air can promote the growth of acetic acid-producing bacteria which can make kimchi too sour or tangy. Look for packaged kimchi that’s sold in vacuum-sealed bags