Kimchi is one of Korea's Pride. Kimchi is one of numerous traditional Korean pickled dishes made of vegetables with varied seasonings. Some of them are spicy and some are sweet. Kimchi is very common side dish in South Korea.
There are many types of Kimchi depends of region and season.
The picture above is called Gimjang Kimchi. Gimjang Kimchi is famous during Spring, this kind of kimchi were not fermented or stored for a long time but it can be eaten fresh.
This one is called Yeolmu Kimchi. Yeolmu kimchi is popular during summer. It is made with mainly radishes, cucumbers, and vegetables. This can be eaten in several bites.
Baechu Kimchi is the most common type of kimchi in the fall. You can always see this kind of kimchi in almost all Korean show. This is made with what they called Napa Cabbage. The cabbage is cut in half, washed with salt water and mixed with red pepper powder and other seasonings.
Lastly for winter, they have baek kimchi also known as White Kimchi. White kimchi has a mild and clean flavor. It is made without chili pepper powder. Most children in Korea can enjoy this type of kimchi.
Kimchi is quite healthy because it has a lot of vitamins such as A, B1, B2 and C. It also has Calcium protein, fiber, phosphorus, and Niacin. No wonder Koreans like this.
| Nutrients | per 100 g * | Nutrients | per 100 g |
|---|---|---|---|
| Food energy | 32 kcal | Moisture | 88.4 g |
| Crude protein | 2.0 g | Crude Lipid | 0.6 g |
| Total sugar | 1.3 g | Crude fiber | 1.2 g |
| Crude ash | 0.5 g | Calcium | 45 mg |
| Phosphorus | 28 mg | Vitamin A | 492 IU |
| Vitamin B1 | 0.03 mg | Vitamin B2 | 0.06 mg |
| Niacin | 2.1 mg | Vitamin C | 21 mg |
* Per 100 g of edible portion.
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I once tried baechu kimchi before and for my own opinion, I don't like it because i don't like fermented food. Long time ago, me and my 2 Korean friends went to a Korean restaurant and I observed that kimchi is a must side dish because when kimchi came out, they are like Yehey kimchi.. keke.. and they eat it with Ddeokbokki that time.
If you like atchara (Philippines) and fermented pickle, I guess you will like kimchi.
source: Wikipedia