"Kimchi"
While this Kimchi becomes favorite to many, we probably don't know yet about its benefits and how is this being made. Kimchi is a traditional Korean dish made with seasoned vegetables and salt. Koreans eat it at nearly every meal. Like 3 times a day. It can be fresh, like a salad, or it can be fermented. While the most popular variety is spicy kimchi made of cabbage, there are hundreds of different types of kimchi made of different vegetables, and not all of them are spicy.
Kimchi has been so popular worldwide nowadays. When I was in the Philippines, this was always on my bucket list to witness on how the Korean people make it. Most Filipinos probably know this since it has been well known in the Philippines as well.
South Korea is like a second home country to me. This is a beautiful country with beautiful people. I have a lot of friends in this country where I can easily come to.
In my latest visit to Seoul South Korea and as my 3rd visit, I have witnessed on how they make their Kimchi. A Permented Kimchi. Here are some photos I took while looking at them making it.
I was really honored to be invited by these wonderful people to show me how they make their homemade Kimchi. From preparation to processing until fermentation.
First they prepare all the ingredients they need as follows,
- Cabbage (sliced)
- Water
- Salt
- Radish (cut into sticks)
- Garlic
- Ginger
- Korean Red Pepper
- Sugar
- Nori sheet
- And some more which I forgot the names.
After they prepare all the Ingredients they need, they put the sliced cabbages in a big bowl. The cabbage was pre-dried. After they put the cabbages in a bowl, they poured some salt to it and gently mixed them together.
While in the other bowl, they mixed together all the remaining ingredients (Sliced radish, garlic, ginger, korean red pepper, sugar, nori sheets and others) as seen at the right picture above. They use gloves while doing the process yeah _. After they mix the ingredients, they start pouring it into the bigger bowl where the pre-seasoned cabbages are and gently mix together and rub it.
When the mixing was done, they put it to the jars and cover it. According to the elders, it should stay there for seasoning overnight and or 24 hours. After 24 hours they need to check it again and open to release the gas accumulated inside the jars and that's the time to instore them to a fridge for a couple weeks or months before they eat it. The longer it is stored as fermentation the tastier it will become.
When you visit some Korean houses, you will notice their fridges full of kimchi stored and if not, at least it has kimchi inside as it is part of their daily side dish.
Kimchi is loaded with vitamins A, B, and C, but its biggest benefit may be in its "healthy bacteria" called lactobacilli, found in fermented foods like kimchi and yogurt. But the good side of it is that, according to some studies, fermented cabbage has compounds that may prevent the growth of cancer. Well actually I have noticed that most of the Korean people are healthyand the have beautiful skin.
This is one of the beautiful elders who took care of me and shown me how they make their homemade Kimchi :)
More than witnessing their Kimchi making, their hospitality, and love to their visitors was the most amazing thing I really enjoyed. They are one of the best people I've met! I love them!!!!
I hope you guys enjoyed it!
Until my next blog Steemians! More Korea trip blogs coming.
Thank you
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