What is kimchi?
Kimchi is an absolute necessity in every Korean meal. It is a kind of
food that combines the savor, nutrients and preservability in one
environmentally-sound food, which Koreans are proud of. It is the food
of foods in Korean culture.
In every culture there are unique ways of cooking and preserving
foods. But when it comes to preserving vegetables, kimchi would be by
far the best way in the world. Korea has very distinguished seasons,
and vegetables have consisted the better part of Korean food. This has
led to such many ways of cooking and preserving vegetables. Winter in
Korea lasts for three or four months, which means they had to survive
until spring with only what they harvested in fall. In order to have a
supply of almost, if not entirely, fresh vegetables during winter, Korean
people have developed a very effective way of preserving them: kimchi.
Preservability is not the only area where kimchi is superb. There are the
unique flavors, too.
Kimchi can be made of one or more kinds of vegetables including
radish, Chinese cabbage
and cucumber by salting the vegetables with
salt, and seasoning with assorted items like
and fish juice. After fermenting for
a period of time at an appropriate temperature in a sealed container,
the mixture of ingredients is turned into a nutritious food which is
abundant in vitamins, minerals and fiber. And while kimchi is going
through the fermentation, helpful pysiological substances like lactic acid
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