Referring to Korea, tourists cannot ignore kimchi and kimchi’s dish. Because Kimchi is a rustic dish but has is a “national spirit of the essence” in Korean cuisine. Kimchi appears from the daily meals of the people to large and small meals. Not only that, but Kimchi is also popular in many countries around the world and was voted 1 of the 5 best dishes in the world by Health Magazine of America. So, what is Kimchi and what is its special attraction? Let find you the answer with Viknews.com and share interesting information you know with your friends!
What is kimchi?
Korea is one of the coldest countries in Asia. In the winter season, vegetables are often very scarce, so storing food for daily processing is extremely popular. Under these circumstances, people have devised ways to compost cabbage with salt, ferment it in many days to be able to be used for a long time. Until now, Kimchi has a long history of development, up to more than 3,000 years.
Kimchi is not merely a dish but it that has been upgraded into a unique culture of Korea. Taste of sour, salty, especially aromatic and spicy aroma and flavor of vegetables, sour pickled tuber has become a characteristic flavor that cannot replace by any dish in the Korean’s cuisine. In 2013, UNESCO recognized Kimchi culture (also known as Kimjang) as an intangible cultural heritage of humanity.
Health benefits of Kimchi
The Health Magazine of American once called kimchi is “one of the five world’s healthiest foods”, claiming that it is rich in vitamins, helps digest well, and even has can against cancer. Meanwhile, other scientists believe that preserved vegetables do not contain vitamins, and because they contain high levels of Nitric, if eaten too much can cause cancer. Health-Related kimchi comes from many factors. Kimchi is usually made from cabbage, onion, garlic, and these vegetables are healthy. Like yogurt, kimchi has beneficial live yeast bacteria. Finally, kimchi is rich in chilies, which are also thought to be beneficial for health.
Kimchi is a food that can help you lose weight. Because this dish is made primarily from fiber-rich vegetables. When you eat kimchi, you will become less hungry because vitamin C in kimchi support digestion and metabolism. Kimchi also contains lactobacillus – a good bacterium, helps digest food, absorb nutrients and fight off harmful bacteria. When eating kimchi, it will bring to you an appetite and a fullness feeling.
Kim chi – a superfood
Kimchi is not only a food that brings appetite but also a low-calorie, high-fiber dish. So it helps the digestive process in the body more easily and quickly. With raw materials, including radish mixed with cabbage and cucumber salt, kimchi is a dish that contains many vitamins so it also contributes to curing many common diseases in the body.
A great source of probiotics
Kimchi is a food formed by fermentation of food, it is an excellent source of probiotics, good for the body. Because it contains many vitamins and minerals such as vitamins A, B, iron, calcium and selenium, this probiotic will keep the body healthy and help fight infections. Vitamins and minerals also help circulate blood, strengthen your immune system and also help your muscles grow.
187 different kinds of Kimchi
Most foreign customers only know the “version” of Kimchi made from pickled cabbage, paprika and some other ingredients. This is the most popular type of Kimchi and is also considered to be the most popular kind of kimchi in Koreans. However, you may be surprised to know that cabbage Kimchi is only one of 187 types of Kimchi in this country.
Not only cabbage, but Korean people also use different types of vegetables, tubers, and fruits to make Kimchi such as kohlrabi, carrots, white radish, yellow radish, cucumber, etc. The use of fermented Kimchi used paprika was only really popular around the 19th century and since then, there has been more and more kimchi dish.
Besides Kimchi cabbage, some of the following types of Kimchi are also popular such as: Nabak Kimchi (made from cabbage), Beachu Kimchi (made from cabbage), Yeolmu Kimchi (made from young radish), Oi Sobagi (made from cucumber), Insam Kimchi (made from ginseng), Gat Kimchi (made from mustard leaves), Bossam Kimchi (made from many ingredients and wrapped in cabbage), Chonggok Kimchi (made from whole radish ), Geotjeori Kimchi (a type of kimchi made from lettuce and instant) …
Each of the different ingredients used to make Kimchi brings different flavors and feelings. However, to be a Kimchi dish, they all have the same characteristics: that must be done by fermented, fragrant and pungent with a distinctive bright red color. This spicy flavor is made from paprika – a material that is used a lot in Korean cuisine.