All about Kimchi

Baechu Kimchi

Baechu-kimchi is made by stuffing salted napa cabbages(Baechu) with a mixture of julienned white radish, red chili pepper powder, minced garlic, chopped scallion, Jeotgal(salted seafood) and other ingredients. Kimchi is an essential part of every Korean meal. When consumed in moderation, kimchi has various health benefits, and, as the most well-known and familiar Korean dish to foreigners.

Kimchi as an Ingredient for Jjigae and Fried Rice

In the cold northern regions, kimchi is mild and made with less salt or chili powder, and is more watery. It is also sliced in larger pieces. Salted shrimp or yellow croaker is usually added as Jeotgal. In the warmer south, however, more salt, Jeotgal and chili powder are added for preservation purposes, resulting in spicier, saltier and drier kimchi.

Kimchi is low in calories, high in dietary fiber and vitamins A, B and C. The protein-rich Jeotgal provides amino acids, which helps kimchi balance the carbohydrate-based Korean diet of rice. After around ten days of aging, Baechu-kimchi ripens and acquires a crisp and tangy taste. While Baechukimchi is delicious in itself, it also serves as an ingredient for various dishes. Kimchi pot stew made with Mugeun-kimchi(kimchi aged for over a year) and chunks of fatty pork is irresistible. Kimchi can be stir-fried with rice, and kimchi liquid can be used as a sauce to mix with noodles or rice.