This traditional Korean dish has a rich cultural heritage extending back in history as early as 37 BC. Kimchi earns its title from the Korean word “shimchae,” which translates to “the salting of vegetables.” This food is gaining popularity in the west as part of a healthy, organic diet.
There are many different recipes for preparing kimchi. However, the cornerstone ingredients include Napa cabbage and Korean radish. Essential spices included are red chili paste and scallion.
The preparation of kimchi is similar to sauerkraut. Producers pack jars with ingredients and seal them for weeks allowing for fermentation and the growth of beneficial bacteria. The texture and taste of the final product vary depending on the length of the fermentation period.
Cracking open a jar of Kimchi will fill the room with an exotic smell. It’s teeming with live bacteria, as well as antioxidants, vitamins, and minerals that improve gastrointestinal health and protect the gut against gastric ulcers and cancer.