Kimchi is Korea’s signature dish and cultural symbol. Made from vegetables, it forms part of the daily diet and is used as a side dish.
Kimchi dates back more than 1,500 years and today there are more than 200 types of kimchi. In fact, it is so deeply rooted in Korean culture that it is part of UNESCO’s Intangible Heritage.
Not bad to start with, right?
Ingredients and nutritional properties
This Korean dish is made by seasoning vegetables with salt and then fermenting them. For example, vegetables such as radishes, lettuce, turnip, cucumber or Chinese cabbage are used. Garlic, ginger, ginger, spring onion or other spices are added to spice it up – up to five spices can be added!
Kimchi is considered a superfood due to the many nutritional properties created during the fermentation process.
Being low in calories and having a satiating capacity, it is good for weight loss and combating obesity.
In addition, due to the amount of fibre it contains, it significantly aids digestion and because of the probiotics it contains, it strengthens the immune system.
As a curious fact, it contains a large amount of vitamins A, B and C. As a natural antioxidant, it has anti-ageing properties.
Among its many health benefits, kimchi helps prevent cancer, strengthens the immune system and regulates cholesterol. Finally, it is a source of carbohydrates and protein, among many other benefits.
History of Kimchi
As we mentioned at the beginning, Koreans have been fermenting kimchi for more than 1,500 years. It is therefore a food deeply rooted in their history and culture. This superfood was born in Korea as a survival strategy to preserve vegetables during the harsh winters. The reason is simple: fermentation is the best way to preserve vegetables during the long winter, as the low temperatures made it impossible to produce and harvest them.
For this reason, the simplest and most effective way of preserving food for months is fermentation, as it ensures that the vegetables remain in an optimal state of health. In addition, by providing vitamins and minerals, they ended up becoming a food that was consumed in the colder seasons and later throughout the year.
How we use kimchi at Agust Barcelona
After talking about this superfood, it’s time to see how we use it.
En Agust GastroBar utilizamos el kimchi para nuestro bocadillo de calamar. Este acompañamiento lo elaboramos de manera artesanal en Agust de la siguiente manera:
First, we make the mayonnaise with which we will later mix the kimchi. This mayonnaise is made using Yuzu as a base. This Japanese citrus fruit is mixed with pasteurised egg, Dijon mustard, sunflower oil and fine salt for seasoning.
This mayonnaise, very rich in flavour, has a very interesting twist thanks to the Yuzu, which is similar to lime, but with a sweet and sour touch.
Una vez hemos hecho la mayonesa, es hora de añadir el kimchi. Para ello, hacemos una emulsión mezclando salsa de chile dulce y el kimchi. Cuando tenemos lista la mezcla, la incorporamos a la mayonesa gracias a mezclarlo todo bien con una barilla para que quede una salsa rica y sabrosa.
The result is fantastic. We obtain a mayonnaise rich in flavour, with a pinkish tone and very smooth. You can’t miss it.
We are waiting for you at Agust Barcelona
If you’ve been longing to try this delicious delicacy, we’ll be waiting for you at our restaurant to enjoy an authentic and delicious gastronomic experience, not to be missed!