Fermentation Information
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Good kimchi and krauts start with good vegetables. We source only the best vegetables from Paonia farmers who utilize high standards of organic and natural growing methods. While not always possible, we try to buy crops with blemishes that are not suitable for market but look and taste beautiful after a season of fermentation. By cutting all our kimchi and kraut by hand, the vegetables stay crunchy even after 8 months of fermentation. We mix the highest quality salt into the cut vegetables, which creates a very strong tasting and nutrient dense brine. The ingredients are then packed into German-style anaerobic fermentation crocks. These are expensive items, but necessary for quality in long term fermentation. We refuse to ferment in plastic!
In the article, Health benefits of fermented foods: Microbiota and beyond, (worth reading) researchers state the potential health benefits of fermented foods to include:
· Preventing type 2 diabetes · Anti-diabetic and anti-obesity benefits · Reductions in the risk of cardiovascular disease · Alter and improve mood and brain activity. · Preventing or healing inflammatory bowel diseases and other immune-related pathologies such as arthritis and sclerosis |
The process used to create kimchi and sauerkraut is lacto-fermentation. Salting the produce creates the ideal environment for strains of lacto bacillus to grow, which in turn suppresses harmful bacteria - preserving the food. The longer the kimchi ferments, the more diverse strains of probiotic bacteria grows. In the summer we ferment for at least three months and in the winter for six to eight months. In the pre-refrigeration era humans relied on fermentation to preserve their crops. There is a lot of evidence showing the diversity of the human microbiome declining as our diet becomes commercialized and 'faster.'
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Kimchi and Kraut Storage information:
- Push the veggies below the brine.
- When you have eaten about half of your jar, transfer the kimchi to a smaller jar so there is less air space.
- Store in cool place. A refrigerator is great! We store ours in a root cellar because of the mass quantity we have. A refrigerator works best because it stops the fermentation and preserves the flavor at a very constant temperature. Although our kimchi does not require refrigeration for safety, it is the easiest way to keep it cool and preserve the taste.
Third Party Inspiration
An article about the health benefits of kimchi
Sandor Katz - He is the man when it comes to all things fermented (wine, beer, vegetables, honey, breads, you name it). His books have always guided our fermentation creations
The Fermentation Podcast - When you start making your own fermented goodness this is VITAL!
Sandor Katz - He is the man when it comes to all things fermented (wine, beer, vegetables, honey, breads, you name it). His books have always guided our fermentation creations
The Fermentation Podcast - When you start making your own fermented goodness this is VITAL!