KIMCHI

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often describe as “spicy” or “sour”. In traditional preparation kimchi is often allowed to ferment   underground in jars for months at a time. Consisting of fermented chilli peppers and vegetables with   hundreds of varieties made from napa cabbage, radish, scallion or cucumber as a main ingredient. 

Kimchi also has many different kinds depends on the main ingredients. Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration.

Although the advent of modern refrigeration including kimchi refrigerators specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation has made this seasonality unnecessary, Koreans continue to consume kimchi according to traditional seasonal preferences.

The best testing kimchi is stored in room temperature for an average of six months to reach its full flavour.  It is a popular side dish but is also often used as an ingredient in cooking other popular Korean dish, including kimchi chigae (kimchi soup) and kimchi bokumbop (kimchi fried rice).

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