What is Kimchi?

Kimchi is a traditional Korean vegetable side dish. It is also spelled out gimchi and kimchee . It is known as Banchan, or attachment in Korea. It is common for many banchans together with food. The main courses can be accompanied by a dozen such attachments. Kimchi, but if the most popular.

This meal is produced by fermenting seasoned cabbage and other vegetables. In addition to serving as an attachment, it is also served with rice. In addition, this vegetable is sometimes used as a ingredient in food, such as kimchi jjigae (kind of steamed meat) and Kimchi Bokkeumbap (fried kimchi rice). Although its popularity is growing and food is now served in many places outside Japan, it is part of Asian culinary history for a very long time. In fact, there is a legacy in the oldest book of Chinese poetry to a well -known modern man. Such references have leading historians to believe that Asian nations consume food only 3,000 years ago.

It is assumed that the earliest forms were simply salted vegetables and that until the 12th century people began to integrate spices and other tastes into the bowl. Kimchi underwent another dramatic change in the 17th century, when Chili Peppers were introduced to Korea. Chilli pepper versions are now the most popular form around the world.

The NAPA cabbage is generally the main ingredient in Kimchi and the food is usually fermented in Solace garlic, leek and ground pepper. However, there are many variations including other vegetables and spices. Other forms offer different types of flavors. Because vegetables are seasonal food, many types have been developed based on what was in the season and at hand.

Kimchi was so important in Korean cuisine that the whole museum was devoted to it. The Kimchi Field Museum is located in Seoul. Historians in the museum documented almost 200 different forms of this food. In fact, there are some types that include seafood and resembleLatin American ceviche.