Katherines Organic Kimchi & Bubbies Sauerkraut

In today’s busy world having time to make your own sauerkraut and kimchi is hard. Tara Natural Foods has several available options of sauerkraut from Bubbies and Kimchi from Karthein's Organic on sale through the Health First Network November Flyer. 

  

Sauerkraut tends to be made only of cabbage sometime other fruits and vegetables like apples,

 

cranberries, carrots or onions 

get added for flavour 

 

but the main ingredient is white cabbage.

 

 

Sauerkraut can be traced back to the 4th century as a form of food (Raak 2014). It is thought that Genghis Khans army brought sauerkraut to Europe. James cook also used sauerkraut on his ships because of the high levels of vitamin C to prevent scurvy.

 

 

Kimchi unlike sauerkraut can be made from a variety of different vegetables for example cabbage, radish, cucumbers, carrots, onions, garlic and peppers.

It is thought that kimchi has been around for at least 4000 years (Jang 2014). The Korean people had been making it out of fermented vegetables and during the cold winters storing it in big jars under their houses. 

 

If uncooked & unpasteurized sauerkraut & kimchi contain live lactobacilli, microbes and enzymes, as well as high levels of minerals, vitamins A, B, C and K, Calcium and Iron.

 

 

In the past People knew that fermentation was healthy and a good way to preserve food because they did not have access to refrigeration or chemical preservation. Now we eat fermented foods because we know about the health benefits that come from eating things like sauerkraut and kimchi. Fermented foods can be a part of helping you to achieve a healthier lifestyle. Some more examples of fermented foods are kombucha, yoghurt and kefir.

 

 

To make kimchi and sauerkraut more interesting to eat I have found that combining them with other types of salads like  carrot, potatoe and green is a good option.

 

Or for the purist out there, the only way to consume sauerkraut and kimchi is pure.

 

 

 

Reference:

 

Jang, D., Chung, K. R., Yang, H. J., Kim, K., & Kwon, D. Y. (2015). Discussion on the origin of kimchi, representative of Korean unique fermented vegetables. Journal of Ethnic Foods, 2(3), 126-136. doi:10.1016/j.jef.2015.08.005

 

Parvez, S., Malik, K., Kang, S. A., & Kim, H. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171-1185. doi:10.1111/j.1365-2672.2006.02963.x

 

Raak, C., Ostermann, T., Boehm, K., & Molsberger, F. (2014). Regular Consumption of Sauerkraut and Its Effect on Human Health: A Bibliometric Analysis. Global Adv Health Med Global Advances in Health and Medicine, 3(6), 12-18. doi:10.7453/gahmj.2014.038