Cucumber Kimchi Recipe | ChefDeHome.com (2024)

FAQs

Is cucumber kimchi good for you? ›

Research supports this notion, suggesting that eating probiotic foods such as kimchi may help restore a balance between healthy and unhealthy bacteria in the gut. This may result in lower inflammation and a reduced risk for certain chronic diseases.

The recipe I offer you today is easy, fun to make, and tasty to eat right away, though for the best health benefits it can be fermented for up two days, then stored in the fridge for up to 6 months. This kimchi can be made with summer squash or zucchini as well.

My favorite way to eat this kind of cucumber kimchi is as part of an assortment of banchan, with fresh steamed white rice. But it also slays alongside a katsu or schnitzel or fried chicken or other breaded and fried meat. Or eat it anywhere/anytime you would enjoy a crisp dill pickle spear.

The flavors are uncomparable and the store bought stuff always has chemicals (mainly preservatives) and artificial flavors. Making Kimchi requires a lot of love and effort (not to mention resources), but it is well worth it. Also, watching your kimchi coming to life after fermentation almost feels like a magic.

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.

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.

Lack of Fermentation

Freshly made Kimchi usually have a slight bitter aftertaste when compared to fermented packed ones sold in Supermarkets. This is because JIN Kimchi is made fresh daily and it's so fresh it has not had enough time to ferment.

Yes, kimchi can go "bad" in the usual ways, like if it is contaminated and grows mold. But "bad" can come down to a matter of preference. If you no longer enjoy the way your kimchi smells or tastes, toss it and buy more or make your own.

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

Up to one week in the fridge. Store leftover kimchi in an airtight container or jar in the refrigerator. This dish is best served chilled after marinating overnight for a well-rounded balanced flavor. Because it stores well for a full week, it's a great option to make in larger batches so it's ready ahead of time.

Is cucumber kimchi probiotic? ›

Kimchi is a traditional Korean fermented vegetable dish made with napa cabbage, Korean radish, scallions, garlic, ginger, and gochugaru (Korean chili powder). It is a good source of probiotics, vitamins, and minerals, and has been shown to have a number of health benefits.

“Kimchi is usually crunchy but depending on the vegetable it could be otherwise. But it'll still be flavorful from all the ginger, garlic and scallions, salty from the fish sauce, and tangy from the sugar that turns into lactic acid in the process,” Yamash*ta says. “Kimchi gets more and more tangy as it ferments.”

The rise in the price of the main ingredient for kimchi is also pushing up the price of packaged kimchi, at a time when more people find it economical to buy the ready-to-eat product than make the Korean staple at home. Thanks to such high demand, packaged kimchi is sold out on many online e-commerce platforms.

In general, kimchi is made using Chinese leaves (Napa cabbage) or radish as the primary ingredient, with red chilli pepper powder, garlic and spring onions used as supplementary ingredients.

Why make your own sauerkraut/kimchi? There are so many reasons! COST: making your own fermented veggies is WAY cheaper than buying them at the store! FLEXIBLE FLAVORS AND SALT LEVEL: making your own fermented veggies allows you to put whatever ingredients, flavors, level of salt or hot pepper that you want.

They're full of probiotic goodness and beneficial bacteria that help keep your gut healthy and your digestion running smoothly.

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

Kimchi is high in fiber and low in fat, perfect for people who want to stay lean and in the pink. It breeds healthy bacteria called lactobacilli that aid quick digestion and thwart yeast infections.

Due to the probiotics, vitamins, and minerals it contains, it may provide some health benefits. However, if a person incorrectly prepares or stores kimchi, it may contain harmful bacteria that can make people ill. Although people can make kimchi at home, it is often readily available in many grocery stores.