What is Kimchi? The only Korean dish with health benefits that never left behind

Have you ever tried to eat Kimchi before?

This tangy spicy and freshening dish, something that people in Korea have been eating since thousands of years ago is highly regarded as one of the healthiest foods in the world.

What is Kimchi made from?

In traditional Kimchi recipe, you will get spicy pepper sauce covering pickled cabbage, high in dietary fiber, extremely low in fat, with a lot of vitamins and capable to kill certain bacteria.

Spicy, healthy, and when consumes regularly you will get a chance to shed some pounds off too. What more anyone could ask from one single delicious oriental dish?

Kimchi, or gimchi, some people would spell kimchee, a simple dish normally found to accompany main courses from different level and style, becomes all time favorite in Korea.

As one of the most notable national dish in Korea, Kimchi has been part of long-time Asian culinary art widely acknowledged internationally beside the Japanese food.

What is Kimchi recipe that makes this side-dish special and can offer besides the spicy unique flavors? People in Korea would make Kimchi from fermentation of seasoned cabbage and other type of vegetables. Normally, Kimchi served as a side dish that you can have with different variety of main course meals.

However, you can eat Kimchi with only rice, for breakfast, lunch and dinner. Kimchi can further be cooked into a whole new recipe, such as Kimchi fried rice, and Kimchi jjigae (Kimchi Soup).

Kimchi contains probiotic or lactid acid bacteria from fermentation that keeps the microorganism inside your gastrointestinal in balance helping to limit the harmful bacteria from growing.

Chili pepper and garlic from Kimchi helps to lower cholesterol, and reduce blood clotting. Kimchi is high in iron, calcium, vitamin C, B1, B2, A, beta carotene all those nutrients that are good for body and eyes.

The high fiber content due the high amount used of vegetables such as Chinese cabbage, carrot, onion, pepper, ginger, makes this dish effective to battle obesity, keeping your intestines cleaner.

When you eat red meat excessively, you may get hyperacidity during the digesting process.

In this case kimchi will help you to avoid hyperacidity and from producing gas due to consuming meat in large amount.

Eating kimchi in good amount will make you to eat less, since it contains Lactobacillus, a good bacterium that has been well-known for controlling hunger by stabilizing blood sugar level.

Kimchi makes your overall body immune system improving, thus effective against cold, flu, and several types of infection.

In the past a traditional Kimchi was created by married women from years of experience by going through countless trial and error processes to get the right flavors.

Each Korean family has their own unique flavor that has been perfected from older generation to younger ones in decades.

Therefore, this side-dish means more than a tradition but also represents an identity of each family through their secret recipe.

Kimchi was stored underground inside a specially made jar that very useful to help the vegetables get fermented effectively.

The modern-day of Kimchi industry would involve high technology processes and machineries, equipped with new type of containers replacing the classic earthy jars, as well as refrigerators to aid women in Korea nowadays to make Kimchi in smaller quantity anytime they want all year round.

Kimchi can be categorized by the type of vegetables, other ingredients, and seasoning used.

In an area that is close to sea, people would mix their kimchi with fermented fish and oyster to expedite the fermentation.

Another area that is far from the sea they probably would use more salt or different types of cabbage.

Common technique of making kimchi, is the storage period, so instead of using fermented fish adjusting the store period is quite effective to get the same quality and result.

However, kimchi would reach the optimum quality in term of nutritional value and best taste when fermented in about 2 to 3 weeks with temperature around 2 to 7 degree Celsius.

There are countless of ways in addition to techniques in order make different types of Kimchi. Those are some of the reasons that Korea culinary art reach a whole new level just from one single dish, the kimchi. Have you eat your kimchi today? If haven’t eat now, and get all those benefit and get healthier than ever.