In the long term, however, you might be better off preparing your own. Like many other ferments, kimchi is surprisingly easy to make at home with little more than a sturdy jar and a bit of patience. Mosley’s recent findings in an episode of BBC2’s Trust Me, I’m a Doctor suggest that homemade ferments often contain a more diverse range of microbes than their shop-bought equivalents; some of the commercial products he looked at contained barely any. And, of course, doing it yourself means you can expand your range beyond cabbage, which may well be welcome after a few weeks of fragrant kimchi – I would recommend kefir as a foolproof place to start.
We are only just beginning to understand the influence of the trillions of tiny hitchhikers inside each of us, so the true importance, or otherwise, of live foods to our diets may be a while in coming. As Spector puts it: “We’re still in the dark ages as to how these amazing things work, but we know they do.”
- Do kimchi and other fermented foods give you more fizz? By Felicity Cloake, July 26, 2017.
About the author:
Zhang Xin is Trainer at chinadaily.com.cn. He has been with China Daily since 1988, when he graduated from Beijing Foreign Studies University. Write him at: zhangxin@chinadaily.com.cn, or raise a question for potential use in a future column.
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