Throughout this article, we will explore the charm of kimchi from multiple angles. First, we will learn about the fascinating history of kimchi and its role in Korean culture. Below, we will detail an authentic kimchi recipe, so you can prepare this delicious dish in your own home.
Kimchi is not only a food, but also a sauce - kimchi sauce, a rich and versatile ingredient that can add a deep, spicy touch to a variety of dishes. We'll talk about how it's made and where you can buy it.
What is Kimchi?
Kimchi is a traditional Korean dish whose components can vary, but generally include some combination of vegetables, garlic, ginger, chili peppers, salt, and fish sauce. The mixture is pickled and fermented, which was originally a way to preserve vegetables during the winter months. Cabbage is the most common vegetable used to make kimchi, although carrots, radishes, cucumbers, and scallions are also frequently used. There are hundreds of kimchi recipes that vary depending on the region and season in which they are produced, and it is very easy to make it a vegan dish while keeping all the ingredients plant-based.
Uses of Kimchi
In Korean culture, kimchi is served with almost every meal, including breakfast. Kimchi is not only eaten on its own as a side dish or appetizer, but is also used as an ingredient in a variety of dishes. Kimchi jjigae, a traditional stew made with kimchi, is perhaps one of its most popular uses. This fermented food is also used to flavor fried rice, stir-fry dishes, noodles, sandwiches, and even pizza.
What does it taste like?
The flavor of kimchi is complex and varies widely depending on the recipe. The main flavor notes you'll find in kimchi include sour, spicy, and umami. The flavor will also vary depending on the vegetables you choose, the length of fermentation, and the amount of salt or sugar used.
Since kimchi is a fermented dish, its most prominent flavor is typically sour. Lactic acid produced by bacteria during fermentation creates a strong, pungent flavor similar to sauerkraut. Garlic, if present in kimchi, intensifies its flavor during fermentation. Kimchi can also be spicy, depending on how much pepper is used and what type, and can have ingredients such as fish paste, fish sauce, or anchovies; anything fish-oriented will give you a strong umami note. Kimchi made without fish will taste lighter and fresher, especially if it is made with radishes or cucumbers.
Kimchi Type
30 min a 45 min
Kimchi can be eaten immediately after being prepared, however, it is usually fermented for at least a few days to a few weeks before serving, so that the flavors can fully develop. Store fermented kimchi in the refrigerator for up to a month. You'll know when it's past its prime when it becomes too acidic and the cabbage becomes mushy.
Kimchi is great for you! It is full of probiotics and antioxidants and is also a great source of vitamins A and C.
Although they are both the same dish, kimchee is the traditional way South Koreans spell it. Meanwhile, kimchi is the standard Japanese spelling.
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