12 Reasons to Eat Cucumber Kimchi

Kimchi is much-loved food especially in Korea where it is the national food, and it is growing in popularity in many other places. I see it popping up on menus everywhere! Kimchi pickles have all the flavor of kimchi but are made with cucumbers. See the recipe below.

The process of fermenting vegetables has been used for thousands of years in a number of cultures as a method of food preservation. Without clean water and healthy cleanliness practices, fermenting foods became a way to flood the food with healthy bacteria and keep out pathogens. Not only did it preserve the foods for months on end keeping them safe, but it also allowed them to keep their foods through the cold winter months.

The earliest record of vegetable fermentation dates back as far as 6000 BC in the Fertile Crescent—and nearly every civilization from the Ukrainian, Russian, Polish, Belarusian, Latvian, Estonian, Indian, Asian, and African has included at least one fermented food in its culinary heritage.