Dunno how to begin with Kimchi. Therere apparently hundreds
of different types kimchi!
The most popular type of kimchi is the baechu kimchi
thats the kind we
usually see at NTUC, Cold Storage, etc.
Basically Kimchi is an
important part of a Korean meal, possibly developed out of
necessity because fresh vegetables were hard to come by during the
long Korean winters. Its served at almost all meals throughout the
year.
Kimchi is rich in dietary
value and research has discovered that it contains a large amount
of Vitamin C, carotene, protein, carbohydrates, calcium, fats,
Vitamins A, B1 and B2. The fermentation process produces organic
acids with fresh, pungent flavours which makes kimchi an appetite stimulate. It
cleanses the intestines too.
The common ingredients found in kimchi include Chinese cabbage,
garlic, spring onion, fermented shrimp, salt, sugar, radish, red
pepper and ginger.
Hope this helped!
