Kimchi is well-represented icon of Korean cuisine that always focuses on the health of people. Kimchi is served in almost every Korean meals and it is reffered as a side dish. The main ingredients to make kimchi are many kinds of vegetables and seasoning flavors. Due to the vegetable used and the recipes, kimchi will have different names. Kimchi helps prevent yeast infections and possibly cancer because of containing many types of vitamins and “healthy bacteria”. Kimchi nowadays is not just famous in Korea but it becomes an international food.
Origin of Kimchi
Types of Kimchi
Since kimchi is so nutritious in many ways, and consumed throughout the entire year, it is often referred to as a staple food. This explains why you can find kimchi in any regions and households in Korea. Regions, temperatures and other environmental conditions have led to the creation of more than 100 different types of kimchi. Read on to learn more about this fascinating dish.
The most popular kimchi enjoyed by most Koreans, it is made with a whole salted cabbage (uncut) mixed with hot pepper powder, garlic, fish sauce and other spices, which is then left for fermenting. This particular kimchi varies by region, with the southern part of the country known for its saltier, spicier, and juicier flavors.
Kkakdugi: Diced Radish Kimchi
The basic ingredients used for fermenting are similar to that of baechu-kimchi, with the exception that radish plays the main role in this particular case. Although radishes are available all year-round, winter radishes are sweeter and firmer, a top reason why many preserved side dishes are made of radishes.
Nabak-kimchi: Water Kimchi
This is the less spicy version of kimchi with both cabbages and radishes combined. Using a great deal of kimchi stock, and it tastes sweeter than other types of kimchi due to the addition of fruits such as apple and pear.
Yeolmu-kimchi: Young Summer Radish Kimchi
Although they are thin and small, young summer radishes are one of the most common vegetables for kimchi during the spring and summer season. Prepared with or without the fermentation process, yeolmu-kimchi completes almost all food eaten on a hot summer day.
Oi-so-bagi: Cucumber Kimchi
This kimchi is preferred during spring and summer days, as the crunchy texture and refreshing juice makes unique delicacies itself.
Nutritional Value of Kimchi
Eating kimchi highly recommended because of its nutritional values! Thanks to the fermentation process, kimchi is packed with tons of vitamins and minerals and it not only contains lactic acid bacteria, a bacterium that helps with digestion and combats against harmful bacteria, but also helps prevent the growth of cancer. It was also featured in ‘Health’, a famous health magazine, as one of the top five healthiest foods in the world.
Where to Buy
Making of kimchi, or gimjang in Korean, is a significant household event taking place annually all across the nation thus, the taste of the dish varies by families and regions. Recently, however, households who still practice gimjang have been decreasing and prefer to consume store-bought instead. Reacting to this consumer behavior, more and more large and small supermarkets, and even convenient stores prepare large quantities of kimchi in their inventory. For the convenience of visitors and travelers coming to Korea, duty free shops located in major international airports and seaports also have airtight sealed kimchi products available.
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