#crazykoreancooking

How to make Kimchi (cabbage) and Kkakdugi (radish Kimchi), 김치 & 깍두기 (Kimchi Recipe) (by crazykoreancooking)

Kimchi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time.

Common ingredients include Chinese cabbage, radish, garlic, red pepper, spring onion, ginger, salt, and sugar.  While kimchi is generally identified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce, several types of kimchi exists, including regional and seasonal variations. There are variants, including kkakdugi, based on radish and containing no cabbage.

Why try it: Kimchi is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study.

And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.

The best tasting kimchi is stored in room temperature for an average of six months to reach its full flavor.  It is a popular side dish but is also often used as an ingredient in cooking other popular Korean dish, including kimchi chigae (kimchi soup) and kimchi bokumbop (kimchi fried rice).

Above is a YouTube link on how to make Kimchi and Kkakdugi.  I have not personally followed this recipe, but found this to be the most interesting and entertaining to watch.