Exotic and Super Spicy Foods - Korean Kimchi
by Albert G. Y Lee
with daikon radishes, cucumbers, or other ingredients. It is made mainly by salting
Chinese cabbage and dressing it with red pepper powder, garlic, ginger, scallions and
radish. This mixture is then placed in clay containers called onggi and left to
fermentate slowly. November and December are traditionally when people begin to
make kimchi; women often gather together in each others' homes to help with
winter kimchi preparations. It is a Korean fiery foods product that few people in the
west have even heard of, much less tasted. But all that is changing rapidly as the
spicy, fermented condiment has been increasingly exported since the Seoul Olympic
Games in 1988.

It is a good source of fiber and, depending on the ingredients, may contain many of
the nutrients and naturally occurring chemicals that can help combat cancers of the
mouth, throat, lungs, stomach, blader, colon and cervix. During the 2003 SARS
outbreak in Asia, many people even believed that it could protect against infection,
although there was no scientific evidence to support this belief. Kimchi is an exotic,
super spicy side dish. While no one is quite sure whether it is a pickle or a salad, its
wide range of flavors, types and styles make it a palatable part of an irresistible
side-dish, a great appetizer, and a naturally cultured healthy raw vegetable. It is
garlicky, peppery, pungent pickled cabbage, and it may safely be said that kimchi
represents Korea. However, this Korea's national dish is in danger because of
Japanese copycat kimchi.

It can also be used in cooking. It is full of dietary fiber yet is very low on calories, also
high in vitamins, notably B1, B2, B12 and C, as well as iron and minerals, particularly
calcium. The lone drawback is the huge quantity of salt used as a preservative.
Kimchi is known as a banchan, or side dish in Korea. It is common, in Korean cuisine,
to have many banchan served alongside a meal. It is effective in killing food poisoning
bacteria left untreated by antibiotics. Seoul National University veterinary professor
Park jae-hak and his team helps Cell Biotech company separate the anti-bacterial
peptide "LACTOCIN W" from two kinds of lactic acid in kimchi. Koreans believe that
the microorganisms formed when the salted fish ferments with kimchi's other
ingredients fight cancer.

It is widely regarded among nutritionists as one of the healthiest foods on the planet,
full of helpful vitamins and bacteria that promote digestion. Among Koreans, it is
regarded as a "manbyongtongchiyak" kind of miracle cure that will help make you
strong, prevent cancer and generally give you a garlicky glow. It is also a common
ingredient and combined with other ingredients to make dishes such as kimchi stew
and kimchi fried rice. The unique taste of kimchi is achieved, in part, by various kinds
of organic acids which are formed by the respiration process of the microorganisms
which are present in the ingredients.

It is so important in Korean culture, that there is also a museum dedicated to kimchi.
There you will be able to learn everything about kimchi. It is served in Japan as a
"health food".Thousands of professional scientists are working in kimchi research
teams with an industry team functioning along side them. It is probably the most
renowned of these preserved vegetable.

The Kimchi refrigerators is specifically designed with precise controls to keep different
varieties of kimchi at optimal temperatures at various stages of fermentation, this
has made the seasonality unnecessary and kimchi needs to be kept at an appropriate
temperature in order to be preserved at its best.

Nutritional composition of typical kimchi
Nutrients per 100 g
Food energy 32 kcal
Crude protein 2.0 g
Total sugar 1.3 g
Crude fiber 1.2 g
Vitamin C 21 mg
Vitamin B 1 0.03 mg
Crude ash 0.5 g
Calcium 45 mg
Moisture 88.4 g
Calcium 45 mg
Moisture 88.4 g
Vitamin A 492 IU
Crude Lipid 0.6 g
Vitamin B 2 0.06 mg
Niacin 2.1 mg
Phosphorus 28 mg


About The Author

Albert G.Y Lee

Interested to find out how to make exotic Korean Kimchi? Please view the Korean
Kimchi making video.  
Kimchi is a traditional Korean pickled
dish made of vegetables with varied
seasonings. It is a delightfully fiery hot
and delicious Chinese cabbage dish.
However, it must be prepared far in
advance. When you sit down for
Korean foods and they bring you
sixteen bowls of vegetables, fish,
pastes and sauces - a lot of that is
kimchi. It is always something that's
there (at the table).

It is a traditional fermented food from
Korea. The most common type of
kimchi uses napa cabbage as its main
ingredient, but it can also be made
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