Kimchi also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings.
It is often described as spicy and sour. In traditional preparation kimchi is often allowed to ferment underground in jars for months. There are hundreds of varieties
of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient.
[ Napa, or nappa cabbage is a type of Chinese cabbage.]
[do u know . . .
Nappa cabbage is widely used in China, Japan, and Korea.
Nappa cabbage is used as a sign of prosperity in China.]
Early kimchi was made of cabbage and beef stock only.
Kimchi is Korea's national dish.
Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi.
Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration.
South Koreans consume 40 pounds (18 kg) of kimchi per person annually, and many credit their nation's rapid economic growth in part to eating the dish.
Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories.
One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and chilli peppers.
Kimchi can be made with white radishes, mustard greens, scalions, or cucumbers. Kimchi is known to
be a traditional side dish as it is almost always served along with other side dishes in most Korean family households and restaurants. Kimchi can be eaten alone or with white rice but it is also included in recipes of other traditional dishes, including porridge, soups, and rice cakes.