Science of Pickles: Korea's Kimchi Passion | Exploratorium (2024)

FAQs

Science of Pickles: Korea's Kimchi Passion | Exploratorium? ›

First, the vegetable is salted. This extracts the liquid, making the vegetable firm. Second, spices are added—particularly powdered hot red pepper, crushed garlic, and green onions—giving kimchi its zestful bite. Finally, the vegetable is fermented in its own salty juices.

Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables. The formation of organic acids (primarily lactic and acetic acid) results in an optimum kimchi pH of 4.2. The kimchi fermentation process is very short in comparison to making sauerkraut.

Here's what you need to remember: Pickling involves soaking foods in an acidic liquid to achieve a sour flavor; when foods are fermented, the sour flavor is a result of a chemical reaction between a food's sugars and naturally present bacteria — no added acid required.

Fermented foods contain high amounts of beneficial bacteria – the same kinds of bacteria that live and thrive in the human gut. Kimchi, sauerkraut, miso, tempeh and the humble pickle are all packed full of these good gut microbes.

Kimchi, the traditional fermented vegetable dish from Korea, has been an integral part of the Korean food culture for thousands of years. Today, it is considered as a symbol of identity for Korean people and is globally appraised as a healthy food.

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.

For Korean people, kimchi is not only regarded as food, but also as the symbol of the nation's pride and identity. Kimchi has been an integral part in the Korean food culture for thousands of years. Kimchi is rich in ancient historical values that reflect the Korean way of life.

Fermented pickles are a good source of probiotics

A chemical reaction occurs between bacteria and the natural sugars in the food, creating lactic acid that keeps the pickles fresher longer. “Probiotics are good for your brain and gut health,” Peart reiterates.

Place the pickle on the center nail, and stick the electrodes into the pickle, but not all the way through. Make sure they are fairly secure in the pickle. Turn the transformer on and turn it up to about 140V. The pickle will light up, leave it in this state for about 20-30 seconds.

What is better for you, kimchi or sauerkraut? ›

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.

Pickles. Pickles won't technically help you fall asleep, but the probiotics in naturally-fermented pickles (my favorite is the Bubbies brand) can help to increase your levels of good gut bugs, thus improving your digestion.

Quick pickles made in vinegar will not hold nearly as much beneficial bacteria potential as fermented pickles. Fermented pickles are considered a probiotic food, which means they contain beneficial strains of bacteria that, if consumed often, can contribute to the population and diversity of our gut microbiome.

Kimchi's History and Cultural Significance

As a way of preserving vegetables, the kimchi was buried deep in the ground in earthenware pots called onggi. This kept it cool through the summer and prevented it from freezing during the winter.

Even if it's refrigerated, mold can still grow on kimchi that's been kept for too long. Throw out your kimchi immediately if you see any blue, black, white, or green masses starting to form on the kimchi itself or on the jar. The kimchi will taste a lot more sour if it's gone bad.

Historically, Korean people prepared kimchi by fermenting vegetables in large earthenware jars and storing them in the ground throughout the winter. It was a highly effective way to preserve food long before refrigeration existed.

The basic principle of kimchi fermentation is firstly the fermentation of lactic acid bacteria to vegetables, and the fermentation products with unique flavor; the second is to add salt, evenly penetrate into the inside of the vegetables, so that the water inside the tissue exudes and improve the quality; Third, ...

The biological processes carried out by Lactobacillus and other microorganisms in the kimchi result in the formation of lactic acid. As the amount of lactic acid increases, the pH of the kimchi decreases. In other words, the kimchi becomes acidic due to the increasing amounts of lactic acid.

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.

As reviewed by Chang [25], kimchi is produced through a spontaneous fermentation, generally lasting from a few weeks (e.g., four) to months (e.g., three); this fermentation process is mainly mediated by lactic acid bacteria naturally occurring in the raw materials and the production environment.