Hello,
I would like to ask about Kimchi. If commercially available Kimchi is pasteurized, does that mean it no longer contains live cultures? Is it still a health-beneficial food then? Can it still be considered a fermented product in the diet?
Thank you.
When purchasing fermented vegetables, it is important to check the processing method the food has undergone. To ensure the desired shelf life, manufacturers choose either pasteurization or certain preservatives, but it is also possible to buy unpasteurized products. In the case of thermal or chemical treatment of the product, the activity of fermentation cultures is halted. The food lacks live cultures but is still fermented, meaning it has undergone fermentation and retains its key benefits - it is more easily digestible and contains short-chain fatty acids, including lactic acid.
Themes: Kimchi Pasteurization
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.