Kimchi

Kimchi is a traditional Korean food. It is both a side dish and as an ingredient in other dishes. Traditionally, it is made from cabbage, white radishes, scallions, garlic, chile peppers, and various seasonings, although many variants exist throughout Korea.

The ingredients in kimchi were traditionally placed in a clay jar, which was buried underground to ferment for some time. Burial also kept the kimchi at a constant regulated temperature in a pre-refrigeration era or 2600 to 3000 years ago. Today, the majority of kimchi is factory produced and stored in refrigerators.

While many standard supermarkets in America may not carry kimchi, it is usually available for purchase in health food stores as well as in Asian markets. The potent fermented flavor and strong garlic essence deter many Americans from eating kimchi at first, and it truly can be an acquired taste. However, after trying it out a few times and getting used to the flavor, it can become a favorite in any type of home.

Kimchi has a high amount of dietary fiber and is low in calories. One serving provides almost 80% of the daily required amount of vitamin C, carotene and vitamin A, and thiamine, riboflavin, calcium, and iron are prevalent as well.

Kimchi has been named the healthiest food in the world by Health.com, and with good reason. In addition to all of the vitamins and minerals listed above, the fermented cabbage goodness is also low in fat, and most importantly, lactobacilli bacteria, which is a healthy strain that aids digestion, boosts immunity, and may even help prevent cancer cells from forming.http://eating.health.com/2008/02/01/worlds-healthiest-foods-kimchi-korea/

If you would like to learn exactly how to make kimchi, just click on the linked words in this sentence. You will be taken to a page that details the exact process, including all necessary ingredients, the preparation technique, and even variations on the dish.

• Amazon.com: Kimchi