Canned Kimchi 160g

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It is one of the most consumed foods in Korea. Its cultivation should be continued throughout the year, although the low temperatures of the winter months do not allow it. Koreans start making these fermented vegetables before the cold weather starts. Once their preparation is finished, they place the different kinds of kimchi in ceramic jars. It is a traditional Korean dish with a strong smell and a spicy and salty taste. There are about 200 types of varieties depending on the vegetables it integrates, but usually it has Chinese cabbage, pepper, ginger, garlic and fermented onion. This type of kimchi originated around 1,500 years ago, in the Three Kingdoms period, in order to preserve food during the winter. It can be eaten as an appetizer, main dish, or side dish, along with a bowl of boiled rice. Every year, at the end of autumn, the kimjang festival is celebrated in Korea, which consists of preparing large quantities of kimchi together with neighbors and relatives. It also provides health benefits, since it reduces cholesterol and fights obesity, provides vitamins A, B and C, improves brain, skin and immune system health. As it is a plant probiotic food, it also improves the quality of the intestinal flora.

9 Things You Should Know About Kimchi

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