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Thursday, August 7, 2008

"Kimchi" or Korean Pickle

Koreans are very well-known in making "kimchi". The popularity of kimchi is attributed to the unique blending and fermentation of vegetables, herbs, pickled fish, fresh sea food, and such spices as red pepper, garlic and ginger. Kimchi is rich in vitamins, proteins and other essential nutrients and Koreans used to rely on it as a source of nutrients when fresh vegetables were scare in winter.
Kimchi may be classified into two main types- seasonal kimchi and winter kimchi. There are many varieties of seasonal kimchi depending on the availability of certain vegetables. A large stock of winter kimchi is prepared in early winter and lasts throughout the winter until spring vegetables are available. There are different kinds of kimchi like whole cabbage kimchi, wrapped-up kimchi, white cabbage kimchi, radish kimchi, whole radish kimchi, radish water-kimchi, stuffed cucumber kimchi, hot radish kimchi and lot more.

Making Kimchi

Whole Kimchi Cabbage

White Cabbage Kimchi

Whole Radish Kimchi

Radish Water-Kimchi

Stuffed Cucumber Kimchi
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