Kimch'i is basically a salted, pickled vegetable dish, often presented as a basic side dish in any Korean meal. The fermentation of different vegetables, complemented by salted fish and other seasonings, give it a unique flavor. The hot and spicy taste of kimch'i stimulates one's appetite. It is also a nutritious dish, providing vitamins, lactic acid, and minerals. Kimch'i can also be preserved for a long time.
Red pepper was introduced to the making of kimch'i in the 17th Century. This introduction of red pepper in the pickling process was a major innovation to the Korean food culture. By using red pepper with vegetables and fish, a unique method of food preservation was borne, thus leading to the adoption of kimch'i as a Korean staple. There are currently many kinds of kimch'i with different tastes. Here are examples of the most basic types of kimch'i.
Cabbage Kimch'i (T'ongbaech'u Kimch'i)
Kimch'i (Possam Kimch'i)
Cabbage Kimch'i (Paek Kimch'i)
Cucumber Kimch'i (Oi Sobaegi)
Radish Kimch'i (Kkaktugi)
Radish Kimch'i (Ch'onggak Kimch'i)
Water Kimch'i (Tongch'imi)
Kimch'i (Nabak Kimch'i)
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