Kimchi (Hangul: 김치
, Korean: [kimtɕʰi]; English /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dishmade of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months.
There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as the main ingredients
, Korean: [kimtɕʰi]; English /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dishmade of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months.
There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as the main ingredients
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Cabbage (the regular kind used to make cole slaw) kimchi appeared pretty recently in the Korean food scene, probably because many Koreans who lived outside of Korea could not get any authentic Korean Cabbage (Celery Cabbage is the exact but Napa Cabbage is very close). I first tasted cabbage kimchi in 2010 when we moved to canada. With no access to any kind of Korean vegetable, the only vegetable we could get was the good old cabbage. I actually did not like it as a kid. I thought it only made me miss the real Korean kimchi more. But now, I actually like it and enjoy it. There’s a lightness in flavor to it that makes it go better with some foods than regular kimchi which can sometimes overpower other dishes.
Making Cabbage kimchi is also pretty easy so I think it is a great one to start with if you have never made Kimchi before. Ingredients
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