Korea is most commonly associated with Kimchi! The quintessential dish that is ever more a part of the Korean cuisine.
In Korea, people say ‘Kimchi’ while they are posing for pictures, such is the obsession with this dish.
Not to rule out the generous health benefits of Kimchi that it has to offer.
Kimchi is a Korean staple served with nearly every meal in Korean cuisine. The spicy side dish has become synonymous with Korean people and is growing in popularity around the world.
Legend has it that Kimchi has prevented cancer and is essential in everyday life. There are so many variations to recipes that use Kimchi that you’ll never run out of choices. From Kimchi dumplings to Kimchi pancakes, Kimchi Noodles, the list is endless.
Here are 6 interesting facts about Korean Kimchi:
Here how you make Kimchi in 5 simple steps:
What you need
1/2 large head Napa cabbage (available in most Asian grocery and Korean grocery stores)
1 tablespoon salt
1/4 cup rice vinegar
1-1/2 (or more to taste) tablespoons gochujang
1-2 pods of garlic,
1 tablespoon ground dried red bird’s eye chilli peppers
1/2 tablespoon ginger,
3 green onions, sliced
How to make it
Let it sit on the counter for a couple of days. Then store it in the refrigerator for at least 4 days before serving. Every 4 or 5 days, open the lid and stir it around for enhanced taste and better fermentation.
There you have your tasty and healthy Kimchi ready! This is how to make kimchi in the most authentic of ways.
Find your nearest Asian Store