Fermentation has been part of human diet since the prehistoric times. Kimchi is a Korean culinary tradition with a 1,500 year recorded history, developed as a means to preserve cabbage and other vegetables naturally through fermentation—like its distant cousin sauerkraut, or brined pickles.
There is a certain mythical aura to kimchi if you ask any Koreans. Long heralded as the “super food” of Korea, many studies and findings in recent years associate kimchi’s unique attributes to numerous health benefits. Kimchi produces non-dairy probiotics, or “healthy bacteria,” that aids in digestion and building a healthy, balanced gut flora, which results in a stronger immune system. One of kimchi’s main ingredients, raw garlic, has been proven to show cancer-fighting potential and the abundant antioxidants in kimchi are credited for slowing down aging process.
Every jar of Kimchi Kooks is handcrafted and lacto-fermented using only the freshest all-natural ingredients with no added preservatives. Raw and gluten-free, this kimchi is packed with vitamins and non-dairy probiotics that are essential for your diet.