Kimchi

Kimchi is a Korean representative fermented food that is made with various vegetables. Due to its hot and stinging taste, most Koreans really love Kimchi and it appears at almost every meal. In addition to attractive taste, it has excellent factors in aspects of its variety and nutritions.

The origin of Kimchi goes back to Kochosun, the first country in Korea Penisula. At that time, as it was before many ingredients including red chili peppers were not introduced, Kimch in those days was not like present Kimchi but it can be regarded as Kimchi in that it was pickled and fermented.

Types of kimchi differ from region to region, depending on harvest and weather conditions. The number of Kimchi types can not be easily counted; the Korean Food Academy has categorized over 100 different types such as Baechu Kimchi(Cabbage), Baechu Keotcheoli(Cabbage), Gat Kimchi(Mustard Leaf), Oi Sobaki(Cucumber), Chongak Kimchi(Ponytail Radish) and so on.

According to the type of Kimchi, the ingredients vary but those of Baechu Kimchi(Cabbage), the most familiar one are mainly cabbages, radishes, red chilli peppers, garlics, thick salt, spring onions, gingers, pickled seafood, sticky rice paste, sugar and so forth. Kimjang, Kimchi-making for the winter, usually starts in late October or early November and lasts for 2 or 3 days. Nowadays, due to the reduction of family size, the change of eating habits or development of cabbage cultivating, the importance of Kimjang has decreased but it is still considered as an annual family event and whole family or close relatives get together and work together when they do Kimjang. The process of Kimjang looks easy at a sight: washing cabbages, preparing materials, and stuffing ingredients inside each cabbage leaf. However, it needs very delicate care of pickling and seasoning, so young housewives ask for the help of their experienced mothers.

Kimchi has played a role as an important source of nutritions in fermented vegetables during the long winter. It has different kinds of nutritions based on ingredients and the level of fermentation. Usually, the ingredients of Kimchi have few calories and low levels of sugar, but contain high amounts of fibers, diverse vitamins and minerals. It helps protect against cancer and germs, and lower blood cholesterol. The nutrients and activities of the various micro-organisms produced during fermentation are also very beneficial to health and beauty.

Kimchi, a Korean traditional fermented food with various vegatables, has diverse types, good taste and abundant nutritions, and it is one of foreigers' most favorite Korean foods. Researchers say that Kimchi is one of the most healthful foods in the world. So many governments and institutions are trying to inform worldwide of its excellence. Kimch might be a good solution for keeping life healthy among harmful eating environments such as Endocrine disruptor.