Ingredient Name: Kimchi, kimchee, kim chee, gimche
Chinese Name: 泡菜 (pàocài), 김치 (kimchi in Korean)
I don’t tolerate spicy foods very well, but kimchi is one of those foods that you eat and can’t seem to get enough of it, even when my mouth is on fire. The reason is because I love cabbage and I especially love soft cabbage that is sour – the spicy is just an extra added bonus. Kimchi is a very diverse food in that you can use it in soups, stews, rice, as an appetizer, dishes and various other cuisine usages. It is also readily available as the fermented goodie that it is in supermarkets so when you’re short of food to serve with rice, you just pop open that kimchi and that’s your meal.
- Fermented vegetables (either napa cabbage, radish, green onions or cucumbers) originated from Korea
- There are many variations of kimchi (spiciness, usage, ingredients)
- Often used as a side dish, in stews, soups, and other dishes
- Red chili flakes are the most common ingredient to ferment the dish and give it heat
- There is a non-spicy version of kimchi available (that is white)
How do I prepare it?
- Use directly from the package (or jar)
- If you find it too spicy, rinse quickly in a bowl of warm water
Where can I buy this?
- Available in most western supermarkets
What is the cost?
- Kimchi is relatively affordable
- High in dietary fiber and low in calories
- 1 serving of Kimchi meets 80% of the recommended daily Vitamin C and Carotene in take
- Aids in digestion and helps open the appetite
- Excellent source of Vitamin A, B’s, Iron and Calcium
- The spiciness of kimchi may irritate sensitive stomachs
- When taking kimchi out of a kimchi jar, use clean utensils to avoid contaminating the source (for re-use if it can’t be eaten all)