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Kimchi is a spicy Korean side dish createdfromsalted, fermented vegetables, usually cabbage and radishes. Itgetsits unique kick from a paste made of chili powder,garlic,ginger, red pepper and sugar and its recognizable tang fromfishsauce.
Similarly one may ask, what is kimchi and how is it made?
In short, kimchi is a fermented vegetabledish.There are hundreds of varieties available, but the onethatAmericans are most familiar with is made from saltednapacabbage and spices. Kimchi is often mixed withothervegetables like radish, onion, and garlic.
- Cut the cabbage. Cut the cabbage lengthwise through thesteminto quarters.
- Salt the cabbage.
- Rinse and drain the cabbage.
- Make the spice paste.
- Combine the vegetables and spice paste.
- Mix thoroughly.
- Pack the kimchi into the jar.
- Let it ferment for 1 to 5 days.
Moreover, is making kimchi safe?
It's important to note that making kimchi isn'tatall the same as the canning process, which can create anenvironmentfor dangerous bacteria if not done perfectly. In fact,withkimchi, it's the fermentation itself that grows thehealthyprobiotic bacteria (lactobacilli) that alleviatedigestiveproblems.
Kimchi's Flavor The main flavor notes you'll find inkimchiinclude sour, spicy, and umami. The flavor will alsovary dependingon the vegetables, length of fermentation and theamount of salt orsugar used. Sour: Because kimchi is afermented dish, it hasa prominent sour flavor.