Nothing is more tempting than food. There’s no such place where food is not loved. Every place has some specialty in terms of food. And that special food or say the dish is prepared with lots of love and dedication. Whenever we go to any place, we taste the staple food of that particular place. The staple food of a particular place is very important and it tells about the culture and traditions of the place. Today in this article we will be talking about one such staple dish. The name of the dish is “Kimchi”.
What is Kimchi?
Kimchi is the staple side dish of Korean cuisine. Kimchi is a salted dish that is prepared from the fermented vegetables. The Korean radishes and cabbages are mostly fermented for preparing the Kimchi. Along with these, the seasoning is also done for a better taste. Ginger, garlic, chili and salted seafood are used for the mouthwatering flavor. Ginger and garlic not only enhances the taste but it also provides healthy nutrition. However, there are many other ways of preparing Kimchi with different fermented vegetables. The fermented vegetables are the main components of the Kimchi.
Sometimes, people are more concern about the nutrition content in the food. In fact, they should be. After all, food is important for our survival. So, let us discuss some of the nutritional facts of this mouth-watering food.
- Kimchi is known to have low fat and therefore, people need not worry about the fat.
- It has high fiber. Dietary Fiber is very important for our health.
- You will be pleased to know that Kimchi has a good amount of vitamins. Such as A, B, and C.
- Kimchi has been credited among the 5 healthiest foods by the Health Magazine.
- Due to its nutritional benefits, people eat at least a small amount of Kimchi after every meal.
How to prepare Kimchi?
Preparing Kimchi is not at all a rocket science. It is a very simple and time-saving recipe. That means you don’t need to sweat while standing in the kitchen for hours and spend your valuable time. And this adds to the popularity of Kimchi.
In order to prepare Kimchi, you need to have the following things with you:
- A chopping board.
- A table knife
- A big bowl.
Once, you have taken these things, now it is the turn for vegetables.
- Take a nap cabbage. The amount should be according to the number of people you will serve. Usually one is enough.
- Strike the cabbage in half, along the length.
- Then bring into play a table knife for gently removing the core from the cabbage prior to cutting it in half of the length once again. Now, you will be left with quarters.
- Slice the quarters from corner to corner in order to formulate squares of cabbage of about a bite-size. Usually, two inches is enough.
- Now put the chopped cabbages into a bowl or bowls. Put some chopped carrots and sprinkle salt over them.
- After this, you need to toss the ingredients. Also, massage the veggies until the cabbage starts losing water.
- Slowly and gradually, pour some cold water on the veggies.
- Leave the content to rest at room temperature.
- When you examine the veggies after a couple of hours, you will find the cabbage has softened. Strain the water and drain it.
- Now, it’s time to win the whole process.
- Take garlic, ginger, fish sauce, powdered red pepper (Korean), apple juice, the paste of miso into a blender. You can use pear if you don’t have apple juice.
- Blend the content into an aromatic, tasty and red-colored paste. It will better if you use a little more amount of ginger for an enhanced taste.
- Make sure not to use a huge amount of ginger. As this would result in a bitter taste.
- Mix the paste with the veggies.
- After mixing everything, you need to fill the whole lot into a glass jar or a food-safe plastic jar. In order to cram the lot into the jar, you should not use your fist.
Also Read: Long Island Iced Tea
In a couple of days, the lot will have bubbles and fragrance. Insert a fresh butter knife or chopstick into the jar for releasing the air bubbles. You can add more salt water if needed. After 72 hours, it will be completely carbonated and then you can refrigerate it. You can eat it immediately. Kimchi gets more taste if it sits for long.
Enjoy and relish your Kimchi.