What is kimchi
Kimchi is a popular and very versatile traditional Korean side dish item. It is made by fermentation of cabbage, radish or cucumber. It belongs to Korean cuisine. Garlic, ginger, chilli peppers, fish sauce, cabbage, scallions, or radishes are typically added to a brine along with other ingredients to make kimchi, which is then allowed to ferment. The majority of Koreans eat it at least once every day with almost all Korean meals. The most well-known varieties of kimchi include oi kimchi, kkakdugi, and baechu (made with napa cabbage and radish).
This can be served with every meal. It is used as a side dish or condiment. Kimchi is food which has high nutritional value. Kimchi flavour can be enhanced or changed by controlling the ingredients. When making it at home, can be used right ingredients according to your dietary requirement. It has been pickled in a salty brine for as little as 30 minutes or as long as overnight, so it is mildly salty. With the exception of white kimchi, which doesn’t contain any Korean chilli flakes, it is generally mildly spicy.
The umami flavour is also present. In order to promote fermentation, it is further spiced with Korean fish sauce, which results in a deeper taste development over time. Storage is a very important step in making kimchi. The best way to store kimchi is to keep it in an airtight container and in the refrigerator. The cold temperature helps to prevent spoilage and maintain optimal kimchi quality.
Kimchi is cooked in various ways.
- Bibimbap – is made with rice, meat, and vegetables and topped with an egg. You mix everything together when you eat it.
- Kimchi jijigae – It is a delicious way of kimchi making. For this, meat, tofu, vegetables, and noodles, are added.
- Kimchi Buchimgae – Mixing kimchi into pancake batter and baking it makes crispy pancakes, similar to latkes.
- Kimchi Mandu – Mix types of meat like pork, beef, or chicken with finely chopped kimchi.
- Fried rice – At the end of the cooking process kimchi is added.
