Kimchi...A zesty Korean Staple

Koreans love zesty delicacies, and kimchi is perhaps their favorite. to many of them, a meal without kimchi would be incomplete, even unthinkable. But what exactly is kimchi? Kimchi is part of the international family of pickled vegetables. It is similar to the sauerkraut of Germany, the paocai of China, the tsukemono of Japan, the achar of India, and the pickles of other regions. In all its variations, kimchi provides Koreans with essential vitamins as well as a distintive flavor, which invariably draws a strong reaction from the first-time taster. Detractors protest that their nostrils and taste buds are overwhelmed by the garlic and the hot red pepper. Yet, aficionados find the assault on their senses sheer delight, and they keep coming back for more. As people seek to lend more spice to their meals, kimchi is becoming known worldwide. Servicemen from the West, immigrant workers,and thousands who came for the Seoul Olympics in 1988 got to taste it. Kimchi is rich in vitamins and minerals and its fame has grown with the spreading demand for more healthful foods. Note that kimchi is a side dish. It is meant to be eaten as a complement to other foods, particularly rice. The neutral flavor of rice and the zesty and salty flavors of kimchi complement each other. But how is kimchi prepared? Try making this recipe for yourself and I'am sure it will become a staple in your home. First, to make Spicy Korean Kimchi the following basic ingredients and seasonings will be needed....1 pound of Chinese cabbage, 2 tablespoons salt, 4 cups cold water, 2 cup very hot water. The seasonings will be. 1 tablespoon finely chopped garlic, 1 tablespoon finely chopped fresh ginger, 1 tablespoon finely chopped scallions, 2 teaspoons finely chopped dried red pepper, 2 teaspoons sugar, 1 tablespoon salt.. Now, heres how to prepare the ingredients and add the seasonings: Separate the cabbage leaves, and sprinkle them with the two tablespoons of salt. Pour in cold water, and allow the mixture to stand in a cool place for eight hours or overnight. Rinse the cabbage leaves well and squeeze out excess liquid. Pour very hot water over the seasonings and mix well. Combine with cabbage leaves and put the combination into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover with plastic wrap and leave in a cool place for about 2 days. drain the leaves and cut them into bite-size pieces. Pack into a glass jar until ready to serve. Remember, store kimchi in the refrigerator after use. Most likely you will find kimchi agreeable to your palate. When this happens, "Mat-itkae duseyo!"...Thats Korean for "Enjoy your food!" Robert K

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About The Author, Rober Daniel Kibodeaux
Robert is a Marine Cargo inspector serving the Port of Houston Texas. I enjoy cooking and trying out new recipes and adding a twist of my own.