Kimchi is part of the international family of pickled vegetables. It is similar to sauerkraut from Germany, paocai from China, tsukemono from Japan, achar from India, and pickles from other regions. In all its variants, kimchi provides Koreans with essential vitamins, as well as a distinctive flavor, which invariably elicits a strong reaction from the first-time taster. Critics protest that their nostrils and taste buds are overwhelmed by garlic and hot red pepper.

Yet fans find the assault on their senses a pure delight, and they keep coming back for more. As people seek to spice up their meals, kimchi is becoming known around the world. Western military, immigrant workers, and thousands of people who attended the 1988 Seoul Olympics were able to prove it. Kimchi is rich in vitamins and minerals and its popularity has grown with the growing demand for healthier foods. Note that kimchi is a garnish. It is intended to be consumed as a supplement to other foods, particularly rice. The neutral flavor of the rice and the spicy and salty flavors of the kimchi complement each other. But how do you prepare kimchi?

Try making this recipe yourself and I am sure it will become a staple in your home … First to make Spicy Korean Kimchi, the following basic ingredients and seasonings will be needed … 1 pound Chinese cabbage, 2 tablespoons of salt, 4 cups of cold water, 2 cups of very hot water. The seasonings will be, 1 tablespoon finely chopped garlic, 1 tablespoon finely chopped fresh ginger, 1 tablespoon finely chopped chives, 2 teaspoons finely chopped dried red pepper, 2 teaspoons sugar, 1 tablespoon salt … Now, here Here’s how to prepare the ingredients and add the seasonings:

First, separate the cabbage leaves and sprinkle them with salt. Stop in cold water, and let the mixture sit in a cool place for eight hours or overnight. Rinse cabbage well and squeeze out excess liquid. Pour very hot water over the seasonings and mix well. Combine with cabbage leaves. Put the combination in a large glass bowl. You may have to cut the leaves in half to fit. Cover with cling film and leave in a cool place for about two days. Drain the leaves and cut them into small pieces. Pack in a glass jar until ready to serve. Makes 1 pound. Remember, keep it in the refrigerator after use. Kimchi will most likely be palatable to your taste buds. when this happens, “Mat-itkae duseyo!”, which is Korean for “enjoy your food!”