I think it's time that we talked about fermentation, and specifically, kimchi. Kimchi is a spicy and tangy fermented Korean food. In Korea it is typically eaten with each meal and making it is a day-long family affair. I really enjoy it as a digestive aid before dinner and it's great in
fried rice. If you have never tried fermented foods before, this is the perfect time to start.
Fermented foods are a really important part of our diet and have been used in many cultures as a way to preserve foods and make them more digestible. Why are fermented foods important? Here's the deal. We all have microflora (bacteria) in our intestine which is absolutely necessary to keep us healthy. In the body, there is "good" bacteria and "bad" bacteria and it's important to keep the "good" bacteria thriving. Fermented foods contain populations of the "good" bacteria that help to keep the microflora balanced. This is necessary because antibiotics are so prevalent in our world (especially in modern agriculture production) and they kill the bacteria in your body, regardless of whether it is "good" or "bad."
You still with me? Good. I think it's also important to note here that
fermented foods (e.g. kimchi, sauerkraut) are slightly different from
cultured foods because they ferment with the bacteria that are naturally present in the food, rather than adding bacteria. Cultured foods (e.g. yogurt, tempeh) add certain bacteria and require a starter to make. Both fermented and cultured foods add "good" bacteria to your digestive system; they simply are made using different processes.