Someone asked me if Kimchi really was a national dish. I can quite confidently say…yes! I will also state that I have never, nor will I ever, eat such a dish. I am a meatatarian and I have survived living in a country where vegetables and pork are more common than the old saying of ‘a cop in a donut shop’. That being said, here is more information about Kimchi that you never thought possible.
Research Shows Eating Kimchi Every Day Helps Lower Cholesterol and Blood Glucose Levels
Kimchi is a fermented cabbage dish from Korea that is often referred to as “Korea’s national dish.” It’s so pungent that those who enjoy eating copious amounts of kimchi have been known to purchase a separate fridge dedicated to storing it. For decades, Korean mothers have sworn by the health benefits of adding kimchi to one’s diet, but now it seems scientists agree as well. New research published in the Journal of Medicinal Food suggests that eating even a small amount of kimchi every day may help lower cholesterol, LDL (“bad cholesterol”), and fasting blood glucose levels. – Source: RocketNews24
Apparently eating spicy, fermented cabbage is good for you. Who knew? Still, not gonna even give it a second thought. Read the rest of the article, it is somewhat interesting.
When my wife first came to Korea in 2007 for one year, she experienced Kimchi. She even wrote a poem about it:
Ode to Kimchi
Ode to Kimchi,
Oh how I fear thee.
Quite different from what we eat,
And you definitely are not sweet.
Since you are pickled, you are more sour
Which sometimes makes you hard to devour.
As times comes along,
You won’t seem so wrong.
And I am sure I will like you,
Just as the others here do.
One of the more famous sites is Eat Your Kimchi. A Canadian couple who moved here 5 years ago, made a bunch of goofy videos and now do it full-time with 30K+ subscribers on YouTube.. Once in awhile I check out a video but for me, I got other things that I find interesting.
So what exactly is Kimchi? Glad you asked!
That is a basic description as there is no single type of Kimchi. Heck, they have glorified this dish so that it even has its own museum!
The Great Long History of Kimchi Continues with the Pulmuone Kimchi Museum
The Pulmuone Kimchi Museum is a museum registered in Seoul and it was established
in 1986 to study the culture of kimchi, the archetypal Korean food, to promote kimchi
inside and outside of Korea. Currently, Pulmuone is managing the museum with the
aspiration to succeed and develop traditional Korean food culture.
Source: Pulmuone Kimchi Museum
And now the moment you have all been waiting for….a recipie!
Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking.
Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it.
What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.
Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.
- 1 (2-pound) napa cabbage
- 1/2 cup kosher salt
- About 12 cups cold water, plus more as needed
- 8 ounces daikon radish, peeled and cut into 2-inch matchsticks
- 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
- 1/3 cup Korean red pepper powder
- 1/4 cup fish sauce
- 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
- 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
- 2 teaspoons Korean salted shrimp, minced
- 1 1/2 teaspoons granulated sugar
Read the full instructions here: http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee
No I’m going to find me some poor animal, cook what parts I buy, and enjoy every minute of it. Writing about vegetables…I kinda feel….icky,,,,