김치 Kimchi
Kimchi is a traditional Korean fermented dish made of vegetables with varied seasonings. It is most commonly made with napa cabbage and other vegetbles such as radish, green onion, chive and cucumber. Kimchi is the most common banchan or side dish, in Korean cuisine.
More about Kimchi
Kimchi tantalizing and uniquely pungent mixture of fermented vegetables. Cabbage and radishes are the most commonly used Vegetables in Kimchi today. These are combined with more aromatic veegetables, sauces, salt and seasonings to create a food that nourishes the Korean soul as much as the body.
In fact, kimchi provides both physiological and psychological comfort to Koreans.
On a cold winter evening, a humble meal of piping hot rice, soybean-paste soup and cabbage kimchi, just taken from an earthenware jar buried in the backyard, is as satisfying to most Koreans as a banquet at a luxurious restaurant.
Kimchi has been part of the Korean diet for centuries and is prepared in as many as 300 variations, depending on the region, season and personal preference.
Throughout the world, people have always eaten some form of fermented vegetables, usually cabbage, for more than 4000years.
Scientific Research
Kimchi contains some 42milligramsof vitamin Cper 100grams, more than half the U.S. recommended daily allowance. The capsaicin from kimchi's red chili peppers is also rich in vitain E, which works with vitamin C as an antioxidant. Also Kimchi is high in fiber, which is necessary for proper digestion, and is rich in minerals and vitains, including thiamin, riboflavin, calcium and iron. It is also surprisingly low in calories, only 33 calories per cup.
