kimchi

Kimchi is one of the main traditional food of Korea. It is popular among the world and is best known for its strong flavor. Many grandmothers or old people who used to live in times of poor era have special sauce for Kimchi. It is because only the women had to prepare all the food and its ferementating process is wholly done by them. The ferementaiton and process of making kimchi is pretty similar to that of making pickles. Instead of cucumbers, cabbages are mixed with salt and the water flows out by the osmosis. Kimchi is considered as healthy food. Because it is ferementated for some time, it has similar effects as yogurt or cheese. Especially, kimchi prevents cancers. When there was not much stuffs to eat in earlier days, people could survive and sustain least nutrients through kimchi. Kimuchi is a fake one. Japanese has copied kimchi and pretend as if it is their own. The hot spicy flavor that represents Korea is not in Kimuchi, instead the Japanese’ imitation consists nothing much of flavor but almost rare cabbage. Kimchi can get along with any food. This is important factor that it suits well with other food. Because of its fresh taste, kimchi shows up almost every meal. For example, sweet potatoes and pizza are two things that Koreans like to eat along with kimchi. There are several types of kimchi such as white kimchi, ggak du gi, cucumber kimchi, chong gak kimchi, dong chi mi. Among those, in summer many people seek dongchimi, which is white kimchi with sweet and sour flavor. However, my favorite is ggak du gi, which is made not of cabbage but from reddish. There is kimchi museum in Seoul which demonstrates the history and the process of making kimchi. As proud traditional food of Korea, it is pleasing to see kimchi spreading out to many other places.