The word ‘Kimchi’ makes us all drool. This is a popular Korean delicacy served in many restaurants across the globe. The Koreans themselves eat so much of this super spicy condiment that natives say ‘kimchi’ instead of ‘cheese’ while taking pictures. Close to 40 pounds of it is consumed per person each year.
Cabbage is the main ingredient of Kimchi along with radish or cucumber at times and is handmade. Made with a mix of garlic, salt, vinegar, dried chilly peppers, and other spices. It is served at every meal, either alone or mixed with rice or noodles. Traditionally Kimchi was stored in jars before the era of refrigerators and made seasonally with ingredients available in the market. Koreans still prefer eating kimchi made traditionally and seasonally. Kimchi is considered a very healthy food as well. It is also used in everything from soups to pancakes, and as a topping on pizza and burgers. Depending on the season the Kimchi is either eaten fresh or fermented.
Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it helps stop and even prevent yeast infections, according to a recent study. And more good news is that some studies show fermented cabbage has compounds that may prevent the growth of cancer
So, let’s indulge in healthy and yummy ‘Kimchi’ and smack our lips for hours there after!