Here is some explanation / story about KIMCHI. One type of traditional Korean Dish, which are popular till now :Kimchi is a traditional Korean dish consisting from fermented chili peppers and vegetables, commonly based on cabbage. Kimchi may have originally meant "steeped / submerged vegetable." It's suspected that the name kimchi started from shimchae ( salting of vegetable ) which went through some phonetic changes: shimchae > dimchae > kimchae > kimchi.
Usual ingredients includes Chinese cabbage, radish, garlic, red pepper, spring onion, ginger, salt, and sugar. While Kimchi is usually identified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce, several types of kimchi exists, including territorial and seasonal variations. There are variants, including kaktugi, based on radish and containing no cabbage.
Kimchi has been brought up by Health Magazine as one of the world's five Healthiest foods , with the claims that it's rich in vitamins, aids digestion, and may even prevent cancer. The health properties of kimchi are due to a variety of factors. It's usually made with cabbage, onions, and garlic, all of which have well-known health benefits. Kimchi also has active and beneficial bacterial cultures, like yogurt. Lastly, kimchi contains liberal quantities of hot pepper, which has been suggested to have health benefits as well.
The best tasting kimchi is stored in room temperature for an average of six months to reach its full flavor.
It's a popular side dish but is also often used as an ingredient in cooking other popular Korean dishes, including kimchi chigae ( kimchi soup ) and kimchi bokum bop ( kimchi fried rice )
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