Kimchi in Korean culture

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Kimchi in Korean culture  

 

 

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If you think of Korean food, this is a very basic dish that you will be introduced to.

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It can be spicy or not and sometimes it is sour. It usually takes months to be fermented in jars.

 

 

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Many people don’t know this, but there are over 200 types of Kimchi made from cabbage, radish, scallion, or cucumber as a main ingredient. Seasoning and time changes everything!

Korea even held the Kimchi competition.

 

 

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Before, it used to be made only of cabbage and beef stock. After Japanese invasions, red chili pepper flakes was introduced to the making of Kimchi and Korean food culture. Later, other spices would also be added, giving new flavors to Kimchi, such as sweet and sour and also would change in colors, white and orange/red.

It might taste a little salty to some people, but as a side dish goes very well with many other dishes.

So, since Kimchi became a Korean national dish, you will find it in mostly all – if not all – Korean food restaurants. Sometimes you will even find them in western or other asians restaurants in Korea.

 

 

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And the best part is: it is good for your health! Kimchi contains a high concentration of fiber and it is low in calories. It also provides vitamins A, B, C, calcium, iron and carotene.

The vegetables used to make Kimchi also contribute to its overall nutritional value. But, if eaten in large quantities it may increase the risk of gastric cancer.

 

 

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If you like the tasty of the spicy type of Kimchi, you may also try some of Korean spicy dishes such as Tteokbokki, Chicken feet, Jjamppong, Spicy Jokbal (pig’s foot), Korean Ramyon and Bibim Naengmyeon, among many others.

 

 

 

 

 

 

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