KIMCHI is traditional and it has been playing important roles as side dish in Korean cuisine for more than a millenimum.

Kimchi derives its unique flavor from the fermentation of ingredients, i.e., the fermentation of cabbages and radishes as major vegetables and of various blending ingredients you may put into the preparation, like other vegetables and pickled fish.

Fermentation is carried out by various microorganisms present in the raw materials and ingredients of kimchi. Among them, lactic acid bacteria, which can grow in 3% brine play the most active role in the kimchi fermentation. It suppresses the growth of other bacteria which could grow under such conditions.

  The salt concentration and the fermentation temperature are the key points in producing the best tasting kimchi. Fermentation temperature around 40 degrees F are the most appropriate fermentation conditions, with a fermentation period of 30 to 60 days. Salt concentration of about 3 percent is ideal. How fast the kimchi ferments depends on the storage temperature. Higher temperatures speed up the rate of fermentation, and lower temperature slow down the fermentation.

Diced Radish Kimchi

This kimchi dish is made from cubes of Korean radishes that are soaked in brine and mixed with Kimchi sauce.

Garlic, ginger, and pickled baby shrimp can be added for additional seasonings in some recipes.


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