Kimchi is one of Korean foods and recognized as a healthy food. It is abundant in lactic enzymes, low in fat and rich with fiber. It is the most well known and attracted to many people in the world. If you know Korea you will know kimchi also.

The origins of Kimchi can be traced back at least 1300 years, starting out simply as salted vegetables, white colored and without chili powder. Then pickling methods were developed and various spices were added. Chili peppers were introduced to Korea in the 16th century and gradually became popular, contributing to development of today’s hot and spicy kimchi varieties. Kimchi is regular intake of dietary fiber helps to prevent constipation, reduce bad cholesterol and cleanse the body’s systems. Kimchi also a rich source of vitamins and minerals, high in calcium, iron and phosporus, which contribute to strengthened bones and reduced anemia.

Kimchi is made not only from cabbage but also from other vegetables such as radish, scallion and cucumber. It has many different flavors.

Garlic is an essential ingredient of kimchi, contains allicin a compound with potent antibacterial properties. Garlic enables the body to retain vitamin B1 for a longer time, which helps to boost energy and create a sense of calm.

Red chili peper, which is essential for seasoning kimchi, has a higher content of vitamin C and helps to inhibit the growth of harmful microorganisms. When combined with garlic, the two ingredients help to maximize kimchi’s anti-cancer effects.It can burn fat and stimulated the appetite while reducing the need or salt in flavoring.

Different varieties are served according to the season and region, and the varieties are determined by the main vegetables and seasonings used.

Popular kimchi in spring are tongbechu kimchi, nabak kimchi, jjokpa kimchi, minari kimchi.

Early summer kimchi are oisobak kimchi, oiji and yeolmu kimchi, gaji kimchi and sigumchi kimchi in late summer.

Autumn kimchi are bechu geotjeori, ggakttugi, chongak kimchi and godeulbegi kimchi.

Winter kimchi are tongbechu gimjang kimchi which are well fermented to last long time, seokbakgi, bossam kimchi and oyster kimchi.

Different regions have their own specialties such as godeulbegi kimchi from Jeolla and ggakttugi from Gongju.

The same type of kimchi will taste different depending on the temperature at which it is fermented and stored. Optimal flavor and nutrition is normally achieved by fermenting kimchi for 2-3 weeks at 2-7 °C and then storing it at 0-5°C. It’s better to keep kimchi traditionally in winter kimchi underground to keep the flavor.

This video will show you the art of making kimchi which is made with wisdom, patient, nature and love.

video credit : GatewayToKorea

picture credit : wikipedia.
source :
Traditional Food, a Taste of Korean Life. Robert Koehler.
Passport to Korean Culture. Mi Hye Lee, Hang Rok Cho, Seung Hae Kang, Young Yun.
Hansik, Stories of Korean Food. Kim Yoon Ok.

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