What is Kimchi?
Kimchi is a spicy Korean side dish made from salted, fermented vegetables, usually cabbage and radish. It gets its special kick from a paste made of chilli powder, garlic, ginger, red pepper, and sugar and its recognizable fish sauce. Although you are probably familiar with the most popular variety, paechu kimchi, made with napa cabbage, there are actually over 100 different varieties of this classic dish, ranging from kkakdugi (cubed radish), oi sobagi (number), and gat (mustard leaf).
What is the history behind Kimchi?
According to history, kimchi dates back as far as the Three Kingdoms of Korea (37 BCE–7 CE). However, Kimchi’s trademark was not red until about the 16th century.
Where can we find this Kimchi?
Everywhere, everywhere! In Korea, however, each region has developed its own approach to fermented side dishes. Jeonju, Korea’s food city, makes kimchi better than other variants by adding fish sauce. Korea’s southeastern province of Jeollanam-do seasons its kimchi with yellow corvina and butterflies. The midwest area of Hwanghae-do does not use red pepper flakes, although the southern areas have the most fiery varieties of all. And North Korea has its own dish, which is usually less spicy, less red, and preserved for longer periods of time.
When can you eat it Kimchi?
While traditional baechu kimchi is eaten all year round, the presence of some kimchis depends on the season and the occasion. Pa kimchi (green onions) is eaten in spring, oi sobagi (cucumber) in summer, and dongchimi (radish water) in colder months. Bossam Kimchi (wrapped) is preserved on special occasions.
Why Kimchi is so popular?
It’s just as healthy as heck. Superfood is associated with weight loss, good skin, and sound digestive health. Chock-full of good probiotics, vitamins A, B, and C, and antioxidants, has been named one of the healthiest foods in the world. It can also help to treat SARS and bird flu and avoid heart failure and diabetes. But beyond that, it’s delicious. Ask Jessica Alba, Jimmy Fallon, or Leonardo DiCaprio, all the stars who have shared their passion for the deliciousness of kimchi.
What does Kimchi mean in Korea?
Kimchi’s way of life in Korea—as illustrated by figures—1.5 billion tonnes of kimchi are eaten per year in this Asian region. Kimchi recipes are handed down through decades, and most Korean households have a special, temperature-controlled refrigerator only for their kimchi. The staple is not only eaten solo but can be used in various Korean dishes, including kimchi buchimgae (scallion pancake), ramen, kimbap (seaweed, rice roll), mackerel pike broth, dumplings, and fried rice.
How to Prepare Kimchi?
Watch the below video to prepare the best kimchi in your home.
Korean Regional variations of making Kimchi?
Seoul and Gyeonggi-do Area – The dish from the region is neither too salty nor too bland, and uses a lot of jeotgal in the seasoning.
Joella Region – The dish is both spicy and salty. Signature Jeolla region varieties include godeulppaegi (Korean daisy) kimchi, gat (leaf mustard) kimchi of Haenam, and dongchimi (radish water) from Naju.
Gangwon-do Region – Being close to the ocean, gajami sikhae (spicy fermented flounder), or squid is a part of the Korean dish.
Chungcheon Region – The preparation includes jogi jeot (salted yellow corvina), hwangseogeo jeot (salted yellow croaker), or saeu jeot (salted shrimp).
What are Korean Seasonal Variations?
Spring – minari (water dropwort) and eolgali baechu (winter-grown cabbage)
Summer – water kimchi types such as yeolmu (young summer radish)-based and cucumber-based
Fall – a dish with Korean chili pepper, kkaennip (perilla leaf), and jjokpa (Chinese onion)
Winter – strongly seasoned kimjang kimchi
What are the types of Kimchi?
- Baechu kimchi: Cabbage Kimchi
- Kkakdugi: Diced Radish Kimchi
- Nabak kimchi: Water Kimchi
- Yeolmu kimchi: Young Summer Radish Kimchi
- Oi sobagi: Cucumber Kimchi
- Gat-kimchi: Indian mustard
- Pa-kimchi: Spicy green onion kimchi
What are the Benefits of Kimchi?
All the ingredients used in the preparation of the dish are not only special for their flavors, but also for the fermentation, storage, food hygiene, and nutritional value of the Korean food.
According to Health Magazine, this South Korean dish is one of the five most nutritious meals in the world. It has a variety of beneficial bacteria that aid digestion, and gochu garu makes it a perfect source of vitamin C.
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