Kimchi is a famous traditional food and Kimchi itself has become a symbol of Korean culinary culture and tourism. The names of kimchi dishes also vary based on the main ingredient used; Cabbage, radish or cucumber usually plays the main role. In addition, there are many recipes to create Kimchi dish making dishes with many different flavors across the country. Nowadays, Kimchi is increasingly out of Korea confectionary and gained more worldwide attention thanks to the high nutritional value.
Kimchi Origin
Since humans began to plant and harvest crops, people have known the nutritional value of vegetables. To have veggies during the winter months that cannot be grown, people have thought up ways to store them through fermentation of vegetables and creation of pickles. Kimchi is one of the fermented forms rich in vitamins and minerals; appeared in Korea around the 7th century.
By the 12th century, more and more spices were becoming more popular. It is not known exactly when chili powder was added to Kimchi but officially became one of the indispensable ingredients around the 18th century. The quality of sea salt and chili powder is the secret to creating a Delicious Kimchi dishes. Many Koreans use only 100% of sea salt and Korean chili powder to create a special flavor, though the price is higher than imported goods from China or some other countries. In fact, the Kimchi dishes we use today have the same quality and processing as the original dishes.
The nutritional value of Kimchi
Thanks to the fermentation process, Kimchi carries a lot of vitamins and minerals. Kimchii also contains lactic acid bacteria - a type of bacterium that not only aids in digestion and fights harmful bacteria, but also helps prevent the growth of cancer. Kimchi also had a special introduction on "Health" magazine, a famous health magazine, as one of the five healthiest dishes in the world.
Types of Kimchi
Kimchi is a dish easily found in every kitchen in Korea. However, depending on the region, temperature and different environmental conditions, hundreds of different types of kimchi are created.
* Baechu Kimchi
This is the most popular Kimchi in Korea, made from pickled cabbage with chili powder, garlic, fish sauce and some other spices, then ferment this mixture. This Kimchi dish also varies by region, in the south it is a bit more salty, more spicy and more watery.
* Kkakdugi Kimchi (radish square Kimchi)
The ingredients used for this Kimchi dish are similar to the cabbage Kimchi however the radish serves as the main ingredient for this Kimchi. Although radishes can easily be purchased any season of the year, they are sweeter and sturdier in the winter.
* Nabak Kimchi
This is a Kimchi dish that combines both Chinese cabbage and radish but is less spicy. Using a large amount of Kimchi reserves, this dish tastes sweeter than some other Kimchi dishes that remind the taste of some fruits like apples or pears added.
* Yeolmu Kimchi (Young radish kimchi)
Although young radish is quite thin and small, it is the most popular vegetable used as Kimchi during spring and summer. Yeolmu Kimchi is really a delicacy for hot summer days.
* Oi sobagi Kimchi (Kimchi cucumber)
This type of Kimchi is often used on spring and summer days, with its crunchiness and plenty of water, cucumbers bring a new flavor to Kimchi.
Kimchi can be easily purchased anywhere. You can buy Kimchi in some places like department stores, Namdaemun market, Kimchi Museum, some supermarkets like E-mart or Homever ... For more convenient for Korean tourists, duty-free shops in Air or sea ports all sell packaged Kimchi.
Kimchi Origin
Since humans began to plant and harvest crops, people have known the nutritional value of vegetables. To have veggies during the winter months that cannot be grown, people have thought up ways to store them through fermentation of vegetables and creation of pickles. Kimchi is one of the fermented forms rich in vitamins and minerals; appeared in Korea around the 7th century.
By the 12th century, more and more spices were becoming more popular. It is not known exactly when chili powder was added to Kimchi but officially became one of the indispensable ingredients around the 18th century. The quality of sea salt and chili powder is the secret to creating a Delicious Kimchi dishes. Many Koreans use only 100% of sea salt and Korean chili powder to create a special flavor, though the price is higher than imported goods from China or some other countries. In fact, the Kimchi dishes we use today have the same quality and processing as the original dishes.
The nutritional value of Kimchi
Thanks to the fermentation process, Kimchi carries a lot of vitamins and minerals. Kimchii also contains lactic acid bacteria - a type of bacterium that not only aids in digestion and fights harmful bacteria, but also helps prevent the growth of cancer. Kimchi also had a special introduction on "Health" magazine, a famous health magazine, as one of the five healthiest dishes in the world.
Types of Kimchi
Kimchi is a dish easily found in every kitchen in Korea. However, depending on the region, temperature and different environmental conditions, hundreds of different types of kimchi are created.
* Baechu Kimchi
This is the most popular Kimchi in Korea, made from pickled cabbage with chili powder, garlic, fish sauce and some other spices, then ferment this mixture. This Kimchi dish also varies by region, in the south it is a bit more salty, more spicy and more watery.
* Kkakdugi Kimchi (radish square Kimchi)
The ingredients used for this Kimchi dish are similar to the cabbage Kimchi however the radish serves as the main ingredient for this Kimchi. Although radishes can easily be purchased any season of the year, they are sweeter and sturdier in the winter.
* Nabak Kimchi
This is a Kimchi dish that combines both Chinese cabbage and radish but is less spicy. Using a large amount of Kimchi reserves, this dish tastes sweeter than some other Kimchi dishes that remind the taste of some fruits like apples or pears added.
* Yeolmu Kimchi (Young radish kimchi)
Although young radish is quite thin and small, it is the most popular vegetable used as Kimchi during spring and summer. Yeolmu Kimchi is really a delicacy for hot summer days.
* Oi sobagi Kimchi (Kimchi cucumber)
This type of Kimchi is often used on spring and summer days, with its crunchiness and plenty of water, cucumbers bring a new flavor to Kimchi.
Kimchi can be easily purchased anywhere. You can buy Kimchi in some places like department stores, Namdaemun market, Kimchi Museum, some supermarkets like E-mart or Homever ... For more convenient for Korean tourists, duty-free shops in Air or sea ports all sell packaged Kimchi.
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