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Fermented food products have steadily transitioned from kitchens to scientific discourse, thanks largely to their tie to the immune system and gastrointestinal functions. Kimchi is no longer a Korean food but is instead recognised as one of the most studied fermented food products to this day and is regarded as an exemplary fermentation case because…
Fermentation is not new. Long before gut health became a headline, people were fermenting vegetables simply to make them last longer. Over time, these foods also became part of daily meals and family traditions. Sauerkraut in European kitchens, kimchi on Korean tables and achaar in Indian homes all come from this need to preserve food….
Kimchi is not just a Korean delicacy; it’s a tangy, spicy, and probiotic-rich food that has won the hearts of food lovers worldwide, including in India. Many shy away from making it at home, thinking it requires complicated techniques or rare ingredients. In reality, homemade kimchi is surprisingly easy and rewarding. With a few fresh…
