Kimchi (김치) is a traditional Korean dish whose components can vary but usually include some combination of vegetables, garlic,
ginger, chili peppers, salt, and fish sauce. The mix is pickled and fermented, which was originally a way to preserve
the vegetables for the winter months. Cabbage is the most common vegetable used to make kimchi although carrots, radish,
cucumber, and scallions are also frequently used, too. The main flavor notes you’ll find in kimchi include sour, spicy, and umami.
In Korean culture, kimchi is served with almost every meal, including breakfast. Not only is kimchi eaten by itself as a
side dish or appetizer but it is also used as an ingredient in a variety of dishes. Kimchi jjigae, a traditional stew
made with kimchi, is perhaps one of its most popular uses.
Korean kimchi has gained a global recognition as a healthy probiotic food. Kimchi is a good
source of useful lactic acid bacteria, has excellent anti-oxidation and anti-cancer effects, and helps prevent aging.
Lactobacillus, the same bacteria used to make yogurt, is used in the fermentation of kimchi, and it's valued for its
ability to aid in digestion and keep a healthy balance of bacteria in the gut. The average Korean consumes nearly 40
pounds of kimchi per year, and many attribute the good health of Korea's citizens to the many benefits of kimchi.
Kimchi has a great cultural legacy and is one of the pillars of the Korean cuisine. Every year on November 22nd is celebrated the International Day of Kimchi.
The colective practice Kimjang refers to the way of preparing and sharing kimchi in the Republic of Korea and was declared Intangible Cultural
Heritage of Humanity in 2013 by UNESCO. This tradition reaffirms the identity of the Korean people and offers the opportunity to strengthen family cooperation.
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