Expanding your Taste with Kimchi
- Candida Dhanaraj
- Sep 5, 2023
- 3 min read
Updated: Oct 18, 2023
The first time that I had kimchi was at a family-style Korean restaurant in the US. I remember the exact moment when I put the cabbage kimchi into my mouth. I looked at my sister and said, "I am pretty sure that this has gone bad!". My sister used every power of persuasion she possessed to assure me that it had not gone bad. Well, I wasn't completely wrong at the time, since kimchi is a fermented dish that has an unusually sour taste that is similar to many fermented dishes around the world. If this is the first time that you have heard about kimchi, it is a dish that is a large part of Korean food, culture, and life.
Kimchi can be made with different vegetables but the cabbage or baechu kimchi is the most popular variety and is the most common type of kimchi consumed in Korea. Interestingly, I learned about the different varieties of kimchi in a Korean show called "Kimchi Family". You should give this show a try if you are interested in watching a wholesome show about Korean food, family, and gangsters. I hope that my description of the show piqued your interest.
Traditionally, kimchi was fermented in clay pots (picture below) that were kept outside. During winters, these pots were buried under the ground to slow down the fermentation process and to make sure that the kimchi didn't freeze. For those of you interested in the process of making kimchi, I have also attached a link to a popular website for Korean recipes at the end of this post. Kimchi is versatile and it can be eaten as a banchan (side dish in Korean) or used in other Korean recipes.
So, what makes kimchi unique compared to other pickled vegetables? Indian "pickles" are different compared to kimchi because of the difference in ingredients such as fish sauce, gochugaru (Korean chili pepper), glutinous rice powder, and salted fermented shrimp. It is also interesting to note that with the increasing trend of people opting for a vegan diet, there are vegan kimchi recipes that are available online as well.
Kimchi is an extremely healthy food that is a probiotic. Probiotics contribute to the good bacteria that live in your gut. These tiny guys help us to have a healthy digestive system and kimchi does this. Additionally, kimchi is high in fiber and is rich in vitamins as well. My sister and I always opt for kimchi, especially after eating consecutive fatty meals, and need a serious body cleanse. I am telling you that kimchi is magical and healing!
From the perspective of the Indian palate, kimchi is an acquired taste but I encourage everyone to try it. Over time, I fell in love with the taste of kimchi and now I can't go for long periods without it. Interestingly, the flavor of kimchi intensifies over time. I imagine that this is similar to making a friend for a lifetime and the bond grows stronger over time. It is truly a fascinating dish that will broaden your perspective on taste. There are many things that I can say about kimchi but I think that you need to experience the taste for yourself. I will leave you here for now and keep reading for more interesting content on adventurous living.
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