Kimchi :: It is Korea itself.

As a Korean, People in Korean know that we can't imagin our daily meals without Kimchi. I can say that it is like air, it is most important thing in our life and everywhere around us specially in Korea. 

 

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I am not an expert of Kimchi and a cook who can make wonderful delicious Kimchi but a person who eats it every single day. I am a somebody in Korea but happy now to introduce our soul food 'Kimchi' to those who visit my blog. This is a short article from Wikipedia as below

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Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.[1][2] It is also used in a variety of soups.

There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.[3][4] Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process.[2] In contemporary times, kimchi refrigerators are more commonly used to store kimchi.

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In short, Kimchi is our histroy over 2000 years in Korea. Ancient Koreans tried to find out a special way to have fresh vegetables with thier essential nutrients in winter, the coldest period which people usually can't grow and find vegetables in. And it has been developed over and over again for more than 2000 years. Now we have lots of kinds of Kimchi and of recipes and different ways to add other ingredients as well. In addition, Kimchi has its unique 

taste depending on where it is from ; regions, cities, or provinces including even small villages. 

 

You have to remember that Kimchi is made by combining cabbage, scallions, or radishes in a brine with garlic, ginger, chili pepper, and fish sauce, and allowing the ingredients to ferment. And It is fermentated in the cool enviornment slowly which good bacteria can grow.

You can expect some Health Benefits as below

Choline is a natural compound vital for maintaining your cells, muscles, and nervous system. It is important for maintaining your memory too. Kimchi has lots of Choline. Kimchi has vitamin K as well.

Kimchi is a fermented food as you know now. It has much excellent probiotic, so-called “good bacteria” in kimchi 

The probiotic can help you to have better digestion. Please check how the probiotics work for our body. 

 

Kimchi is also known as a best food for Immune System Support

[The bacteria that help ferment kimchi have been connected to improved immune function and lower levels of inflammation triggered by disease. The vitamin C found in kimchi can also help boost your immune health.]

It is good for protect you from the other disease  : stroke, cancer, diabetes  (Kimchi has lots of beta-carotene and antioxidant compounds)

 

I will keep posting here in Korea to introduce real Kimchi in our daily life.