Wine and Korean Cuisine | Chili, Garlic & Kimchi

Wine is a kind of alcoholic beverage made from fermented grapes. The yeast eats the glucose in the grapes, transforming it into carbon dioxide and alcohol, which release heat into the atmosphere. There are many distinct types of wine made from various types of grapes and yeast strains. I learned about this … Read more

Health Benefits of Kimchi

Growing vegetables all year round has never been possible. Therefore, people have developed several methods like pickling and fermentation to preserve their palatable delicacies worldwide. It is a process using enzymes for creating chemical changes in food.  One such food is the ever-famous Kimchi. Hailing from South Korea, Kimchi is a Korean … Read more

The History of Kimchi

When it comes to popular pickled foods, Indians have achaar, Germans have sauerkraut, and Koreans have kimchi. The fiery fermented Kimchi from Korea is a living history in essence. It is the national dish of South Korea and dates back as far as two to three thousand years.  A harmonious combination of … Read more

Kimchi-Baked Tofu

Using kimchi and tofu together in a recipe is like giving your body the best of both worlds. Tofu brings you a complete protein source (it has all nine essential amino acids) along with a host of vitamins and minerals. Kimchi is an excellent source of fiber and probiotics – healthy bacteria that … Read more

Types of Kimchi

Kimchi is arguably the most popular dish in Korean cuisine. Loved by many people around the world, the typical kimchi is made out of different kinds of vegetables mixed with red pepper flakes and salt, which are fermented inside a container like jars or plastic boxes.  While the most popular kimchi is … Read more

What is Kimchi?

A staple of Korean cuisine, the fermented vegetable dish known as Kimchi is present in almost all Korean households. Kimchi mainly serves as a side dish to other dishes such as samgyeopsal and galbi. But would you believe that Kimchi was not originally spicy? Let’s take a look at the history of … Read more

Kimchi – Napa Cabbage Kimchi (Baekju gimchi)

배추 김치 Baechu Kimchi (Napa Cabbage or Chinese Cabbage Kimchi) is probably the most common type of kimchi. The elongated heads have a semi-sweet flavor that goes well with ginger, garlic, and dried red chili peppers. Baechu Kimchi was originally made with cabbage and beef stock. It wasn’t until after the Japanese … Read more

Wrapped Kimchi

보쌈김치 – Bossam-kimchi A kimchi made of quartered cabbages with kimchi seasonings spread between the layers of leaves and wrapped separately in a large cabbage leaf. The fist-sized bundles are put into jars and left to season together. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: … Read more

Water Kimchi

물김치 – Mul-kimchi A variation of kimchi in water. Both the water and the crunchy pickled vegetable in it are eaten. Source Source: Korean Food Guide in English – Seoul: Cookand, 2003

Radish Kimchi in Water – Dongchimi

동치미 A kimchi made of whole white radishes, green onions, garlic, ginger and salt water. The radishes are rolled in salt and put in a big jar with the other ingredients and salt water.

Radish Stem Kimchi

무청김치 – Mucheong-kimchi A kimchi made of the green part of radish stems and leaves. Source Source: Korean Food Guide in English – Seoul: Cookand, 2003

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