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Lara MKimchi - Korean food staple
May 1st 2008 22:33
Baechu Kimchi
Kimchi, or fermented/preserved cabbage, is a traditional Korean food staple most commonly served as a side dish - alone or mixed with rice or noodles - at every meal.
The most common form of kimchi served at Korean restaurants is the Baechu Kimchi and the ingredients used here are whole heads of cabbage, ground pepper powder, chopped garlic, ginger, pickled baby shrimp or anchovies and sometimes even oysters.
The preparation process involves sectioning of the cabbage leaves and soaked in salt water for 3-4 hours until they have softened. The spices and ingredients are then mixed together with the cabbage. Other types of popular kimchi include the Chonggak Kimchi (made from small ponytail radishes and spicy) and pa kimchi (made with scallions).
Kimchi is loaded with many vitamins and minerals and also contains healthy bacteria that aids digestion. Vitamins A, B, and C are found in Kimchi as well as live lactobacillus, a form of healthy bacteria which is also commonly found in yogurt. The compounds in fermented cabbage have shown an ability to stop the growth of cancers according to various studies.
Many types of Kimchi at a store in Korea
Buying some Kimchi to store in the fridge at home is easy and you will find plenty to choose from in the refrigerated section of Asian/Korean grocery stores.
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