Korean Canned Napa Cabbage Kimchi, Sliced Kimchi, 5.64oz(160g), Pack of 3, Korean Traditional Kimchi Flavor Can, Rich in Probiotics by MIGACHAN

Q: Does the canning process eliminate the probiotics?

If by "probiotics" you mean live bacteria, the answer is yes. Commercial canning involves sealing the food into the can then heating the can under high pressure well above the boiling point of water. This kills any bacteria in the food and allows safe long term storage. There is some loss of vitamins as well, but we usually make that up by including some fresh food in our diets. Traditionally made Kimchee would retain the bacteria that had fermented the cabbage, but most of these are killed if it is cooked and the rest are unlikely to survive the acid in the stomach or competition from the bacteria that live in the gut normally. Hope that helps.

Q: Is this a mild kimchi?

Yes, but that said "mild" is very subjective. To a Korean I expect it would seem quite bland. To someone from the US Mid-west it might be pretty spicy. I am from Colorado and my wife is from New Mexico, so very familiar with Tex-Mex food and light users of hot sauces like Tabasco. We find the KimChi to be a little on the mild side for a dish with chilis in it but we don't dowse it with hot sauce and enjoy it as is. Hope that helps.

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