Kimchi originated in Korea somewhere between the 1st century BC and the 7th century AD, and by that time, families had long used food preservation methods to ensure a constant food supply during harsh winters. Over time, cabbage and later chilli peppers were preserved and combined with other ingredients such as; radish, garlic, ginger, and fish sauce, and from there kimchi was established as a culinary staple. Thoroughly rinse sushi rice (5 minutes) and place in pan with water and leave to stand for 5 minutes. The new range includes Raw Kimchi and Raw Garlic & Dill Sauerkraut and comes amid the driving interest in both fermented and Korean food.

Both products are naturally fermented, containing live cultures to boost gut health and immunity. The condiments are also suitable for vegans. The container type you choose will depend on the purpose of your kimchi, whether you want to eat it gradually, store it in your cupboard or even take it to a picnic or on a camping trip. A pot or jar is probably the best value for money if you intend to eat kimchi more than once, and a glass jar can be easily kept in the fridge and reused or recycled after you've eaten the contents.Popular fermented foods include yoghurt, kefir, cottage cheese, kimchi, kombucha tea and sauerkraut (pictured). GettyImages/ollo Serve the sauce in a small bowl at the centre of a serving plate and pile the latkes around it, garnishing with a handful of fresh coriander leaves.

The Chinese cabbage-based kimchi we're all familiar with can come in many variations with a wide selection of additional ingredients like pear, kale, and gochugaru chilli. But pungency, bite, and a healthy pop or hiss upon opening the lid or pouch are all things that good kimchi has in common. If you'd rather buy your kimchi, or want to taste test a pot before you make your own, here are some options available in the supermarket: Now add the red pepper paste – mix and massage well into the vegetables. Your cabbage/ veg/spice mix should be limp and brine should start appearing.Toast the sourdough then top with the poached egg and dollop of Vadasz Raw Kimchi then sprinkle with chilli flakes. Probiotics have a significant impact on your immune system helping to reduce your risk of winter infections such as the common cold. With the added value of being raw and live – full of good bacteria, it's great for your gut health too. This gut-healthy breakfast recipe is rich in beneficial probiotics! Top slices of toasted sourdough with perfectly poached eggs, super condiment Vadasz Raw Kimchi and chilli flakes to create a dish that’s perfect for a weekend breakfast or brunch. Vadasz Raw Kimchi is a versatile super condiment that will transform your breakfast, it’s naturally fermented and live cultured for added gut-ness. Summer Wellbeing Gut-Health Recipes – Poached Eggs with Vadasz Raw Kimchi The other factor driving increased interest in fermented foods likely links to globalisation, suggested Vadasz. “With this global world, everything is linked. We’re on the internet, we know so much more about other people’s food cultures [such as Korean kimchi culture], and I think that’s a really important [factor] driving this.”​

More and more, consumers understand the relationship between fermented vegetables and gut health. Even when Vadasz first started selling his fermented products, some consumers were already aware of potential links between the microbiome and health benefits, including improved immunity. But more recent scientific research is also increasing this understanding. Vadasz distinguishes itself in the supermarket by selling in the chilled aisles. Being a live, unpasteurised, naturally fermented product, it must be kept chilled, he explained. “When you see…products in the ambient aisles, that’s when you know it’s been pasteurised. That’s the difference.”​ Taste first, health is a bonus​ Condiments brand Vadasz has released a duo of fermented super condiment pots in Sainsbury’s stores across the UK. Coarsely grate the potatoes. Place in a clean tea towel and wring out until all the liquid has been removed, or as much as possible. Place the grated potato and kimchi in a large bowl. Set aside. While the latkes are resting make the sauce: in a food processor blend all the ingredients till combined well but not too smooth. Season with salt to taste.Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

Probiotics produced during fermentation can help restore the balance of friendly bacteria in your gut. This can help to alleviate some common digestive problems often experienced after an indulgent time. When the oil is hot but not too hot (test it by putting a pinch of the batter into the pan — it should sizzle but not darken/burn — cook in batches, using a tablespoon to gently drop the batter into the pan. Carefully use a fork to flatten the latkes very slightly. To cook the salmon, place salmon in pan and cover with water. Add the ginger and bashed garlic and bring up to the boil. Simmer for 2 minutes and take off the heat. Leave to cool down in the liquid. (You want it still pink in the middle.) Charlie Holland, senior marketing manager for Vadasz, said: “Vadasz Raw Kimchi and Raw Garlic and Dill Sauerkraut make it easy to add a burst of colour, taste and texture to the meals we love – as well as create new and inspired recipes such as kimchi pancakes.Microbiota-targeted diets can change immune status, providing a promising avenue for decreasing inflammation in healthy adults,” ​said study co-author Christopher Gardner, director of nutrition studies at the Stanford Prevention Research Center, at the time. Vadasz super condiments are available from Tesco, Waitrose, Ocado, M&S, Sainsbury’s, Co-op and Booths and independent delis nationwide. On salads and sandwiches it gives an amazing hit of warm sour chilli, garlic and ginger. Try a Grilled ‘Kimcheese’ sandwich: good sourdough, strong cheese and kimchi – heavenly!