Kimchi, a fermented vegetable dish, is a standard dish that accompanies each meal served in Korea. There are various variations in recipes and types, utilizing completely different greens comparable to cabbage, radish, and cucumber. The well being advantages of kimchi have been scientifically confirmed, rising the worldwide curiosity on this Korean meals.
Origin of Kimchi
Kimchi was created as a solution to protect greens for the winter months. What began as cabbage merely pickled in salty brine slowly remodeled into the kimchi we all know in the present day, via the addition of assorted spices and seasonings comparable to scorching pepper powder.
Dietary Worth of Kimchi
Kimchi is excessive in dietary worth and has many well being advantages, incomes its spot as one of many prime 5 healthiest meals on this planet in accordance with American well being journal “Well being.” Because of the fermentation course of, kimchi incorporates lactic acid micro organism, a bacterium that helps with digestion and combats dangerous micro organism. Kimchi additionally boosts the immune system and helps stop the expansion of most cancers.
Forms of Kimchi
Areas, temperatures and different environmental situations have led to the creation of greater than 100 several types of kimchi. The commonest varieties of kimchi served are baechu kimchi, kkakdugi, and nabak kimchi.
Baechu kimchi: Cabbage Kimchi
Well-liked kimchi loved by most Koreans, baechu kimchi is made with an entire, uncut salted cabbage combined with Korean chili powder, garlic, fish sauce and different spices, which is then left to ferment.
Kkakdugi: Diced Radish Kimchi
The fundamental components used for creating this kimchi are much like these used to make baechu kimchi, except utilizing radish as an alternative of cabbage. The crunchy texture is the distinct attribute of this kimchi.
Nabak kimchi: Water Kimchi
It is a much less spicy model of kimchi that makes use of each cabbage and radish. Utilizing a substantial amount of kimchi inventory, it tastes sweeter than different varieties of kimchi because of the addition of sliced fruits comparable to apple and pear.
Yeolmu kimchi: Younger Summer time Radish Kimchi
Yeolmu kimchi is ready and eaten in summer time when cabbages aren’t but prepared for harvest. This kimchi is made utilizing younger summer time radishes, combined with Korean chili powder, inexperienced onions, and chives, giving it a singular aroma and style.
Oi sobagi: Cucumber Kimchi
This kimchi is most well-liked throughout spring and summer time days, because the crunchy texture and juiciness of cucumbers create a refreshing variation to kimchi.
The place to Purchase
Kimchi is offered in quite a lot of varieties and packaging sizes at comfort shops and supermarkets. For the comfort of vacationers leaving Korea, obligation free outlets situated in main worldwide airports and seaports even have hermetic sealed kimchi merchandise out there.
COPYRIGHTS ©KOREA TOURISM ORGANIZATION. ALL RIGHTS RESERVED
www.visitkorea.or.kr
