Kimchi is the Best Side Dish in South Korea.
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0 Kimchi 김치 is a traditional Korean dish of salted and fermented vegetables, Such as Napa cabbage and Korean radish. Wide selections of seasonings are used, including gochugaru (Korean chili powder), spring onion, garlic, ginger, and jeotgal (salted seafood). Kimchi is a staple food in Korean cuisine, It Is Eaten as a Side Dish with Almost Every Korean Dish.
When it comes to popular pickled condiments, Indians have achaar and Koreans have Kimchi. The fiery fermented food is South Korea’s national dish, and the tradition of making and sharing it is listed by Unesco as an Intangible Cultural Heritage that “reaffirms Korean identity” when South Korea launched its first astronaut to space in 2008, it sent Kimchi with her.
“Kimchi is a traditional Korean dish that originated over 3,000 years ago. The tradition of making Kimchi started as a way to ferment and store vegetables during the cold winter when many Koreans died of starvation.
Kimchi is Korea’s representative ethnic food and unique food.
Health Benefits
The antioxidants, vitamins, and minerals, in Kimchi, can provide important health benefits. Choline, which is found in Kimchi, is a natural compound vital for maintaining your cells, your nervous systems, your muscles, and even your mood.
Kimchi is a fermented food, which makes it an excellent probiotic. The same lactobacilli bacteria found in yogurt and other fermented dairy products are also found in Kimchi. Consuming the so-called “good bacteria” in Kimchi can help you maintain healthy digestion.
Kimchi Day
In the United States, the states of California, Virginia, Maryland, New York, and the capital city of Washington D.C. have issued proclamations declaring November 22 as ‘Kimchi Day’ to recognize the importance of the dish as part of Korean Cultural.
[…] rice always comes to Kimchi, stew, or soup (and sometimes both). These 3 things are essential to Korean home-style meals, which […]