What is Kimchi 김치

The source of health and energy

 

 

Kimchi ( Korean 김치) is a traditional Korean side dish that is mainly eaten with rice, but also with other dishes. Kimchi is made from Chinese cabbage by lactic acid fermentation and is therefore very durable. Therefore, it was previously prepared as a winter supply and kept in the ground for the long winter. Kimchi also has a high vitamin C content and stimulates digestion.

Different types of kimchi have emerged over time. Nowadays not only cabbage is fermented, but also cucumber, leek or radish. But the right, traditional kimchi remains the kimchi made from cabbage.

One reason for the unique taste of kimchi is that the production of kimchi always happens in community. This is how grandmother, mother and daughter meet for the annual kimjang (the process of making kimchi) and not only put a lot of work into the kimchi, but also a lot of love. Therefore, not only kimchi as a food is part of the culture of Korea, but also the production.

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On December 5, 2013, Kimjang, the collaborative production of kimchi, was added to UNESCO's list of intangible cultural heritage .

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