Kimchi
Kimchi is a traditional Korean dish made primarily from fermented cabbage and a variety of vegetables, enhanced with lactic acid bacteria (LAB). It is typically served with every meal in Korea and can function as an appetizer, side dish, or ingredient in other recipes. The term "kimchi" itself derives from Chinese characters meaning "salted vegetables," reflecting its origins over three thousand years ago, when it was developed as a method to preserve vegetables for winter consumption.
Baechu kimchi, made with napa cabbage and seasoned with ingredients like scallions, garlic, ginger, salt, fish sauce, and gochugaru (Korean chili pepper), is the most recognized type. The flavor of kimchi can vary widely based on the ingredients and fermentation time, resulting in a taste that is often spicy and sour. Nutritionally, kimchi is low in calories and rich in vitamins A, B, and C, as well as fiber and amino acids. It also acts as a probiotic, promoting healthy digestion and potentially boosting the immune system. Kimchi can be made at home or purchased from stores, commonly found in the refrigerated sections alongside other fermented foods. Its unique crunch and intricate flavors make it a celebrated staple of Korean cuisine, appreciated for both its taste and health benefits.
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Kimchi
Kimchi is a traditional Korean food made from fermented cabbage, a variety of vegetables, and lactic acid bacteria (LAB). Koreans typically serve kimchi with every meal. It can be used as an appetizer, a side dish, or an ingredient within other recipes. The word “kimchi” comes from two Chinese characters that when combined mean “salted vegetables.”
Koreans created kimchi more than three thousand years ago to make food last longer. The goal was to ferment and store vegetables so that people could eat them during the winter. Doing so would help prevent people from dying of starvation.
Overview
Baechu kimchi is the most well-known form of kimchi. This type of kimchi is made from napa cabbage, scallions, garlic, ginger, salt, fish sauce, and a Korean chili pepper called gochugaru. Gochugaru is a special ingredient that gives baechu kimchi its distinct red color and spiciness. Not all kimchi is made with gochugaru, so not all kimchi boasts a red hue. Anchovy paste, oysters, and dried shrimp may also be used in kimchi.
Once prepared, kimchi is stored in large earthenware jars. The jars are placed in cellars or underground sheds for about a month, so the kimchi can ferment. After preparing kimchi, it’s essential to store it at the proper temperature to prevent food poisoning.
Kimchi is typically low in calories and is a good source of nutrition, providing Vitamin A, B and C, fiber, minerals, and amino acids. In general, one cup of kimchi contains about twenty-three calories and less than one gram of fat.
While some individuals prefer to make their own kimchi, to can also be purchased in stores. In grocery stores, it can be found in the refrigerated food section next to refrigerated sauerkraut and pickles. Kimchi can also be purchased at Asian grocery stores and restaurants.
Kimchi is crunchy, and, in terms of taste, spicy, and sour. However, its flavor depends on the ingredients used to make it as well as the amount of time it is allowed to ferment. The longer kimchi undergoes the fermenting process, the tangier the flavor.
Like most fermented foods, kimchi acts as a probiotic. It contains the same lactobacilli bacteria that is found in yogurt. This beneficial bacteria helps promote healthy digestion.
Kimchi may improve health in other ways as well. For example, eating kimchi can provide a boost to the immune system. This is because most immune function takes place in the gut. Since eating kimchi improves your digestion, it can also strengthen your immune system.
The ginger and hot red peppers inside kimchi elevate the level of antioxidants in the body. High levels of antioxidants help to prevent chronic medical conditions such as heart disease. People who regularly eat kimchi also often have lower cholesterol levels.
Bibliography
Chun, Lauryn, et al. The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi. Ten Speed Press, 2012.
“How Kimchi Rekindled a Decades-Long Feud.” BBC Travel, BBC, www.bbc.com/travel/article/20201217-how-kimchi-rekindled-a-decades-long-feud.
“Kimchi: Health Benefits, Nutrients per Serving, Preparation Information, and More.” WebMD, WebMD, 9 Sept. 2022, www.webmd.com/diet/health-benefits-kimchi.
Lee, Chang Hyeon, and Young Ju Ko. “A New Process on the Basic Formula of Kimchi: Derived Kimchi from a Combination of Yangnyeom (Kimchi Sauce) and Vegetables - Journal of Ethnic Foods.” BioMed Central, 27 Nov. 2021, journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-021-00110-7.
Moncel, Bethany. “What Is Kimchi and What Does It Taste like?” The Spruce Eats, Dotdash Meredith, 2 Aug. 2022, www.thespruceeats.com/kimchi-1328777.
Patra, Jayanta Kumar et al. “Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review.” Frontiers in Microbiology, vol. 7, no. 1493. 28 Sept. 2016, doi:10.3389/fmicb.2016.01493
“What Is Kimchi? A Deep Dive into the History, Varieties and Nutritional Benefits.” Food Network, 24 Oct. 2022, www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-kimchi.