Kimchi is Korea's national dish
and is made of a variety of vegetables such as radishes and cucumbers
with the Napa or Chinese cabbages mostly as the main ingredient.
Store the kimchi at room temperature and away from direct sunlight for few days before placing in the fridge. Check it once a day to make sure the cabbage is submerged under the brine solution. When already stored in the fridge, let it ferment for 1 to 2 weeks before consumption. You know it's ready to eat when you smell that foul odor.
After the fermentation process,
Kimchi will have an undesirable foul odor
that anyone dislikes the first time.
But because this dish is considered very nutritious,
people continue to consume.
Red chili powder or red pepper flakes make it spicy hot
and other spices can be added to make the dish more flavorful.
It can be eaten alone or with rice
and can be included in recipes of other dishes such as soups and porridge.
There are hundreds of varieties of Kimchi all over the world,
with a lot of them modern or modified versions.
Try making your own now.
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