Introduction
When it comes to Korean food, one would automatically think of a word “kimchi” or “spicy”. What is kimchi? Kimchi is a Korean fermented vegetable dish that is salted, mixed with various ingredients, and then fermented for a certain period of time at a certain temperature (Katz, 2008).
For those people who do not know what kimchi is, I would like to do a brief introduction here: Kimchi is made out of salt, garlic, vinegar, red peppers, pear juice, cabbage or radish. There are many ways of making Korean kimchi, and the ingredients may vary from person to person. It is not difficult to make your own kimchi at home, though it takes practice. The simplest way is to add all your preferred ingredients to clean, washed cabbages or radishes, and let the mixture set for at least 48 hours in a sealed glass jar. The process that occurs is called fermentation. Once bubbling is seen, the kimchi should be refrigerated (Mheen, n.d.).
For those people who do not know what kimchi is, I would like to do a brief introduction here: Kimchi is made out of salt, garlic, vinegar, red peppers, pear juice, cabbage or radish. There are many ways of making Korean kimchi, and the ingredients may vary from person to person. It is not difficult to make your own kimchi at home, though it takes practice. The simplest way is to add all your preferred ingredients to clean, washed cabbages or radishes, and let the mixture set for at least 48 hours in a sealed glass jar. The process that occurs is called fermentation. Once bubbling is seen, the kimchi should be refrigerated (Mheen, n.d.).