Kimchi
One popular Korean traditional dish is kimchi. Kimchi is a fermented vegetable dish, typically made with Napa cabbage, and is seasoned with a mixture of spices and condiments such as chili peppers, garlic, and ginger. It is a staple in Korean cuisine and is often served as a side dish or used as an ingredient in other dishes such as kimchi stew or kimchi fried rice. Kimchi is known for its spicy, tangy flavor and is considered a healthy food due to its high probiotic content.
To make traditional Korean kimchi, you will need:
- Napa cabbage
- Salt
- Water
- Radishes
- Carrots
- Garlic
- Ginger
- Scallions
- Korean chili flakes
- Fermented shrimp
- Sugar
- Cut the napa cabbage into small pieces and place in a large bowl.
- Add a generous amount of salt and massage into the cabbage until it begins to soften.
- Add water to the bowl until the cabbage is fully submerged. Cover the bowl and let it sit at room temperature for 6-12 hours.
- Rinse the cabbage thoroughly and drain.
- In a separate bowl, mix together the radishes, carrots, garlic, ginger, scallions, chili flakes, fermented shrimp, and sugar.
- Add the vegetables to the cabbage and mix well.
- Place the kimchi in a jar and seal it tightly. Let the kimchi ferment at room temperature for 1-3 days before transferring it to the refrigerator.
- Enjoy your homemade kimchi with a variety of dishes, or as a condiment on its own!
Tips for preparation of Kimchi
To make traditional Korean kimchi, you will need:
- Napa cabbage
- Salt
- Water
- Radishes
- Carrots
- Garlic
- Ginger
- Scallions
- Korean chili flakes
- Fermented shrimp
- Sugar
- Cut the napa cabbage into small pieces and place in a large bowl.
- Add a generous amount of salt and massage into the cabbage until it begins to soften.
- Add water to the bowl until the cabbage is fully submerged. Cover the bowl and let it sit at room temperature for 6-12 hours.
- Rinse the cabbage thoroughly and drain.
- In a separate bowl, mix together the radishes, carrots, garlic, ginger, scallions, chili flakes, fermented shrimp, and sugar.
- Add the vegetables to the cabbage and mix well.
- Place the kimchi in a jar and seal it tightly. Let the kimchi ferment at room temperature for 1-3 days before transferring it to the refrigerator.
- Enjoy your homemade kimchi with a variety of dishes, or as a condiment on its own!
Kimchi serving size
it is recommended to start with a small portion (such as 1/4 cup or 50 grams) and adjust as needed. You can also serve kimchi as a side dish or condiment, in which case it is typically served in small amounts to complement other dishes. It is also worth noting that kimchi is a fermented food and can be quite spicy, so it is important to consider your tolerance for spicy foods when determining your serving size.
Kimchi nutrition value
It is a rich source of vitamins, minerals, and probiotics due to the fermentation process. Some of the nutrients found in kimchi include vitamin C, vitamin K, and iron. It is also high in fiber and low in calories, making it a healthy addition to any diet.