Satisfying with Every Meal – Baechu Kimchi
Baechu kimchi is made by stuffing salted cabbages (Baechu) with a mixtures of julienned white radish, red chili pepper powder, minced garlic, chopped scallion, Jeotgal (salted seafood) and other ingredients. Kimchi, along with a bowl of steamed rice, is an essential part of every Korean meal. When consumed in moderation, kimchi has various benefits, and as the most well-known and familiar Korean dish to foreigners.
Now beginning to gain a worldwide reputation as a representative food of Korea, kimchi has been praised for its anti-carcinogenic properties and nutritional value, as well as numerous variations that create excitingly diverse flavors and tastes. The most common type of kimchi is made by mixing salted white cabbage with kimchi paste made of chili powder, garlic, spring onion, Korean radish ginger, fish sauce and other ingredients like fresh seafood. Kimchi is normally eaten after fermenting it for several days although some prefer mugeunji (ripe kimchi) which is fully fermented for over one year.
The Master Key to Hansik Pantries: Kimchi
Kimchi appears as a side dish in nearly all Hansik (Korean food) settings, and serves a culinary silver bullet, freely crossing the border between main courses and side dishes. When used as an ingredient, it can be converted into a variety of new dishes, harmonizing together with Bap, Guk, Jjigae, Tang, Jeon, Jjim, Bokkeum and Jeongol.
More information > https://en.wikipedia.org/wiki/Kimchi
And, If you want to have experience to making ‘kimchi’, please access to ‘Kimchi Making Trip’ in Pyeongchang, Korea.
The Institute of Traditional Korean Cuisine (Jeong Gang Won) was used as the main backdrop for the Korean drama ‘Sikgaek’ adapted from the famous work of the comic artist Heo Yeong-man. Jo Jeong-gang, who ran a renowned traditional restaurant named Dongchon for many years, opened this site, covering about 33,000 square meters, to exhibit the traditional Korean food culture.