Acclaimed neurologist and author of Grain Brain and Brain Maker Dr. David Perlmutter dropped by the Volcano Kimchi booth at the San Francisco Ferry Plaza. Dr. Perlmutter says that in addition to its great flavor, Volcano Kimchi’s Jicama Kimchi and Jicama Kimchi Salsa is both a prebiotic and probiotic delight. So, what does that mean? And what is prebiotic?
Prebiotic vs. Probiotic?
We all know about probiotics. These are the bacteria found in foods like yogurt, kefir and, of course, kimchi. Probiotics aid in the digestion of foods, and support an all around healthy digestive system. Prebiotics are fibers that feed probiotic bacteria that exist in your digestive tract. According to Dr. Perlmutter, jicama is one of the most prebiotic rich foods out there. And, when used in kimchi, it also becomes probiotic, enhancing its beneficial properties and making it one of the best foods for your gut. As Dr. Perlmutter says, Jicama Kimchi is “genius.”
Some Benefits of Jicama
Jicama is root vegetable similar to a radish. In Korea, kimchi is often made with Daikon Radish. While similar to radish, jicama retains more of a crunch and brings a slightly sweet finish.
Below are some of the health benefits of jicama:
- One of the finest sources of dietary fiber
- Excellent source of oligofructose inulin, a zero calorie sweet carbohydrate perfect for diabetics and dieters
- Rich in vitamin C and vitamin B2
- Good source of potassium, magnesium, copper, iron and manganese
- Higher immune function
- Improved gut health
- Healthier cholesterol levels
- Lower inflammation and autoimmune reactions
Volcano Kimchi will be at the Fairfax farmers market through the winter so come by and pick up a jar of your favorite kimchi. We’ll be offering up a variety of different kimchi products, including our popular jicama kimchi salsa, as well as a few different hand-crafted chili sauces and some refreshing rice drinks. We’ll also have a sampling of oyster kimchi, made with fresh oysters, habaneros and napa cabbage. It’s an amazing combination, creamy and with a tangy hot after bite.
We’re thrilled to be part of CUESA’s weekend farmers market at the awesome Ferry Plaza every Saturday this winter. Come by and grab a jar of our kimchi. We’re right next to Aedan’s Miso, which if you haven’t tried you definitely should. We’re going to be offering a variety of different vegan kimchi, including our jicama, napa, and jicama salsa. We’ll also be doing a special oyster kimchi for the holidays, for all you seafood lovers. In addition, we’ll have a selection of amazing hand-crafted Korean chili sauces made from chilis organically grown by a buddhist nun in South Korea. Seriously, you have to taste this stuff! We mix one sauce with Aedan’s country miso for a hot and nutty dip that goes on just about anything. Finally, we’re going to have a menu of pre-packed meals featuring Hodo Soy tofu and hand-crafted Korean drinks. So come by and say hello, grab a snack and leave with a jar of fermented goodness.
Hey San Francisco. Volcano Kimchi is thrilled to be partnering with 18 Reasons for a night of kimchi and bibimbap. Be sure to save the date as space is limited. There will be two seatings on June 29. See below for more details on the event and to RSVP.
Wednesday, June 29, 2016
3674 18th St. San Francisco, CA 94110
40 slots available per seating (two seatings)
So, what is bibimbap?
A typical Korean meal comes with an assortment of smaller dishes, called banchan, or half plates. It is a cultural tradition for families to gather and commemorate ancestors, and during these occasions there’s always stacks of banchan sitting around. So that’s the origin — or at least one of them — of bibimbap, which is essentially steamed rice topped with a variety of prepared vegetables, meats, and Korean chili paste; everything is stirred (or bibida, the Korean word for mix) into a hearty, warming meal.
Aruna Lee will be cooking bibimbap for our June Community Dinner. She’ll prepare her version with her own Volcano Kimchi (a more delicate version of the store-bought variety), lightly steamed spinach, mungbean sprouts, marinated beef, egg, and her homemade Korean chili paste. She’ll serve it with a bowl of lightly flavored bean sprout soup, a traditional accompaniment to a lot of Korean meals which balances the bolder flavors of the main dish.
ABOUT COMMUNITY DINNER
Once a month, we open our doors to friends new and old, welcoming all to our share a table and a delicious meal. Every month is something different, but it’s always $10 and always tasty. Wine and beer are for sale at the event. Kids welcome!
For our 7:00pm seating, please click here.
We are so excited about the Farm to Fermentation festival coming this August to Santa Rosa. Love the crowd, love the organizers and wow, the treats on display are enough to make the mouth water. Seriously, this is an event not to be missed. And we’re so honored to be featured on this year’s promo video for the event. See everyone there!
We were excited to introduce Volcano Kimchi to over 300 Googlers at the company’s S.F. office. A burst of probiotic, fermented flavor to start the new year, the event’s theme was ‘Love your gut!’ The kimchi shots (@ bottom left) were especially popular with folks. The jicama kimchi shot blended the natural sweetness of jicama with a tangy, spicy after bite. Throw in your liquor of choice for a festive, mouth popping cocktail. Thanks to my dear friend Kyung Ah Kang (at left) for helping out and to everyone at Google for inviting us in. Keep an eye out for us at future Google events.