|
Food
Recipes
Restaurants
One
kind does not fit all
Kimchi
is a vegetable dish that is allowed to ferment which allows for
this food to be stored for a long time. During the cold winter
months, Koreans would make Kimchi as a replacement for fresh vegetables.
Today many Koreans still prepare a lot of Kimchi usually around
late November through about early December. On a national level
this event is called Kimjang.
 a
a
There are
over 160 types of Kimchi. Kimchi is the basic side dish at most
Korean meals much like potatoes are in the USA. Kimchi has some
excellent disease prevention properties and has a strong nutritional
value as well.
Kimchi
Update: Kimchi, one of the healthiest foods
in the world, may have helped prevent SARS, among other factors.
Here are references
to several articles on the Internet about this topic.
Here
are some different types of Kimchi.
T'ongbaech'u
Kimchi (Whole Cabbage Kimchi) This is the table standard Kimchi
served at nearly every meal in Korea.
Nabab
Kimchi (Sliced Raddish And Cabbage Kimchi) This is a good
style of Kimchi and the juice is tasty and smells nice.
 Yolmu
Mul Kimchi (Young Raddish Water Kimchi) This is not spicy
and is popular during the Summer months.
Oisobaegi
(Stuffed Cucumber Kimchi) This type of Kimchi involves stuffed
cucumbers. Usually seasonings and vegetables are placed into slit
cucumbers and they are allowed to ferment for a few days. This
dish is popular in the warm Summer months.
Kkaktugi
(Diced Radish Kimchi) This dish is made with large white radishes.
 a a
|
A
display of making kimchi
