New Delhi. South Korea's traditional fermented pickle 'Kimchi' is not only an important part of Korean kitchen today, but it is also taking the world of food by storm at the international level. Due to its spicy, sour and unique taste as well as excellent health benefits, Kimchi has made food lovers crazy around the world. After experiencing this delicious pickle, foreign tourists coming to Korea are packing it in large quantities and taking it back home.
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What is Kimchi and how is it made?
Kimchi is basically a Korean side-dish (pickles or salad) prepared from fermented vegetables.
Main Ingredients: It is mainly made from 'Napa cabbage' (Chinese cabbage) and Korean radish.
Spices:
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It uses garlic, ginger, green onion and Korean special red chili powder Gochujang.
Fermentation Process:
The vegetables are soaked in salt water along with spices and placed in traditional clay pots or modern kimchi fridges to ferment. This process of fermentation produces natural lactic acid bacteria in it, which gives it its unique taste and long shelf life.
More than 200 varieties:
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According to the Resource Report, the biggest feature of kimchi is its diversity. More than 200 varieties of kimchi are made in South Korea, depending on the season, region, and vegetables used.
Baechu-kimchi: The most popular and traditional kimchi is made from cabbage.
Kakakdugi: Spicy kimchi made from diced radish.
Oi-sobagi: Fresh and crunchy kimchi prepared from cucumber.
Baek-kimchi: White kimchi without red pepper, made for children and those who like less spicy.
Tourists' first choice and global trend:
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For international tourists visiting South Korea, tasting kimchi has become an essential part of the trip. Vacuum-packed kimchi containers are widely sold at markets and airports in Seoul and other major cities. Tourists take it with them in air-tight packing so that its freshness and taste remain intact. The global popularity of K-Pop and Korean Dramas has also rapidly increased the demand for kimchi in international markets.
Boon for health:
According to health experts, kimchi is not only good in taste but also very beneficial for health. It contains abundant amounts of probiotics (good bacteria) which improve intestinal health and digestive system. Apart from this, it is rich in Vitamin A, C, fiber and anti-oxidants, which helps in increasing the immunity of the body. UNESCO has also included 'Kimjang', the traditional art of making Korean Kimchi, in its list of Intangible Cultural Heritage.
Report: Deepanjali Mishra