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Why Kimchi Is Good In Probiotics?

Kimchi

Kimchi, a Korean household staple for generations, has risen to culinary stardom, and it’s easy to see why. Kimchi’s appeal is broad and deep, thanks to its complex flavor and wide range of applications. It’s made from vegetables, garlic, ginger, and fish sauce and has a variety of flavors — sweet, sour, and spicy — and can be used as a condiment, ingredient, dip, or side dish on its own.

What Exactly Is Kimchi?

Kimchi is a traditional Korean dish whose ingredients vary but typically include vegetables, garlic, ginger, chili peppers, salt, and fish sauce. The vegetables are pickled and fermented, which was originally done to preserve them for the winter months. Cabbage is the most commonly used vegetable in the preparation of kimchi, but carrots, radishes, cucumber, and scallions are also frequently used. There are hundreds of kimchi recipes that vary depending on the region and season in which they are made, and it’s very simple to make it a vegan dish by using only plant-based ingredients.

Kimchi is commercially available and reasonably priced, but it can be enjoyable to make your own based on personal preferences. It takes some time to prepare the vegetables, but it’s mostly hands-off like other fermented foods (e.g., bread, beer, and kombucha). During this time, it will develop its flavors and nutritional profile. Kimchi lasts for a long time, making it a cost-effective, versatile, and simple-to-prepare food to keep on hand.

Uses for Kimchi

Seasonal Changes

Before refrigeration, different types of kimchi were traditionally made at different times of the year, depending on when various vegetables were in season and also to take advantage of hot and cold seasons. Even though modern refrigeration, including kimchi refrigerators specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation, has rendered this seasonality obsolete, Koreans continue to consume kimchi according to traditional seasonal preferences.

Spring

Fresh potherbs and vegetables were used to make kimchi after a long period of consuming gimjang kimchi () during the winter. These types of kimchi were not fermented or stored for long periods but were instead consumed fresh.

Summer

Summer vegetable radishes and cucumbers are made into kimchi, yeolmu-kimchi (), which is eaten in several bites. Brined fish or shellfish can be used, as can freshly ground dried chili peppers.

Autumn

baechu kimchi is made by sandwiching salted leaves of uncut, whole Napa cabbage between layers of blended stuffing materials called sok (literally “inside”). Sok () ingredients can vary depending on region and weather conditions. Until the late 1960s, baechu kimchi had a strong salty flavor due to the use of a large amount of myeolchijeot or saeujeot.

Winter

Traditionally, the best kimchi varieties were available during the winter. Many types of Kim Jungkimchi () were prepared in early winter and stored in large kimchi pots in the ground in preparation for the long winter months. Many city dwellers now store Kim Jangkimchi in modern kimchi refrigerators with precise temperature controls. Traditionally, people begin making kimchi in November and December; women frequently gather in each other’s homes to assist with winter kimchi preparations. The salted beaches are filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen (Korean: RR: shogi beoseot), garlic, and ginger to make “Baechu kimchi.”