Recipe Of Kimchi: The Traditional Kimchi

Kimchi is the national food of Korea. Kimchi has many types but the most famous is pogi kimchi which is the traditional classic kimchi. Fermentation of the vegetables prepares Kimchi. The Kimchi type changes on the basis of the primary vegetable used in making the recipe. The type of Kimchi made with whole cabbage is known as pogi kimchi, tongbaechu-kimchi, and baechu-kimchi. It is prepared using a type of cabbage known as napa cabbage. This is most often a kind of Kimchi made by locals in Korea. There are other types of kimchi you will find in Korea. This is the most authentic and can be said the classic traditional Kimchi. If you hear people say Kimchi, they are talking of the classic kimchi which is tongbaechu-kimchi, or baechu-kimchi, or pogi-kimchi.

The most beautiful thing about Kimchi is that is adaptable. Every family in Korea has its own special recipe. If you want to eat different types of Kimchi, just change the primary vegetable.  It’s a pleasant, nutritious cuisine that has several advantages.

Kimchi is considered as the main cuisine of Korea. At least once a day, the majority of Koreans eat it with practically every Korean dish. The most well-liked types of kimchi include baechu (made with napa cabbage), oi (made with cucumber), and kkakdugi (made with radish). The Kimchi using napa cabbage is a traditional one. It is very famous all around Korea.

The taste of Kimchi is spicy and slightly sweet. Whoever eats this, falls in love with it! This cuisine is served as a primary item with every other Korean dish. In the same way, the rice is served with every Bangla dish, and roti or naan(a kind of bread) is served with Pakistani and Indian food. Kimchi may seem similar to pickle but it is totally different in taste. Everybody loves Kimchi when they try it. If there is a Korean restaurant nearby you should eat Kimchi there, but if you want to try this at home, we are here for you. This recipe is authentic from a Korean family and we are giving you this recipe very precisely.

Flavor of Kimchi

Kimchi’s flavor and intensity are based on the ingredients used in making the recipe. A combination of sour, salty, spicy, and a very slight sweet makes the Kimchi a Kimchi. However, the dependence on flavor is totally based on the primary vegetable used in the preparation of this cuisine.

Benefits of Kimchi

Kimchi is a fermented food, that’s why it is an excellent probiotic. The same lactobacilli bacteria found in yogurt and other fermented dairy products also appear in kimchi. Eating this “good bacteria” in kimchi can help you maintain healthy digestion.

Being a fermented meal, kimchi is a great source of probiotics. Kimchi contains the good bacteria that are present in yogurt and other fermented dairy products. Eating the kimchi helps support a healthy digestive system. Research has demonstrated that probiotics enhance heart health by lowering inflammation and cholesterol. Studies show that Kimchi boosts immunity.  it also contains Vitamin C.

Ingredients:

• 2 Napa cabbage
•  1 quarter cup coarse sea salt
•  1 tablespoon fish salt
•  5 green onions, finely chopped
• Half a small white onion, minced
•  green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons white sugar
• 1 teaspoon ground ginger
• 5 tablespoons Korean chili powder

Preparation:

The recipe that I am sharing with you is an authentic recipe from a Korean family. Follow these simple steps to make the perfect recipe for Kimchi.

Step no.1

Cut the Napa cabbages lengthwise, then trim the ends. After rinsing, cut into 2-inch-square pieces. Put the cabbage into big resealable bags and coat the leaves equally with salt. Rub salt into the cabbage with your hands. Then, seal the bags of cabbage and leave them for fermentation at room temperature. If the cabbage is too salty then rinse through more water before adding other spices.

Step no.2

After the fermentation, wash the cabbage with cold water and leave for 2 to 3 minutes. Drain the liquid and most of the salt. If the cabbage is too salty then rinse through more water before adding other spices. Place cabbage in a container stir in fish sauce, garlic, sugar, onions both green and white, ginger, and Chilli powder, and evenly coat the whole mixture to cabbage.

Step no.3

Seal the container and leave for 3 to 4 days in a cool and dry place. Just like the pickle, This prepared dish can last long. Prepared Kimchi can last more than 30 days.

Conclusion:

The world is very big, containing billions of people. Among these billions of people, people are divided into groups, customs, cultures, and countries. All the people are not the same, the same way their culture, customs, and food are different too. Every place has its own specialty. It is good to explore something new in this ending world. Exploring something new gives you a good feeling. We should also try something new to learn about the vast culture and tasty food of the world. That’s why I shared this Kimchi recipe with you. This recipe is worth trying. Try this recipe and share your valuable opinions with us. We love to know your opinions and suggestions.