Kimchi

Ingredient Name: Kimchi, kimchee, kim chee, gimche

Chinese Name: (poci), (kimchi in Korean)

I dont tolerate spicy foods very well, but kimchi is one of those foods that you eat and cant seem to get enough of it, even when my mouth is on fire. The reason is because I love cabbage and I especially love soft cabbage that is sour - the spicy is just an extra added bonus. Kimchi is a very diverse food in that you can use it in soups, stews, rice, as an appetizer, dishes and various other cuisine usages. It is also readily available as the fermented goodie that it is in supermarkets so when youre short of food to serve with rice, you just pop open that kimchi and thats your meal.

What is this?

• Fermented vegetables (either napa cabbage, radish, green onions or cucumbers) originated from Korea
• There are many variations of kimchi (spiciness, usage, ingredients)
  
• Often used as a side dish, in stews, soups, and other dishes
• Red chili flakes are the most common ingredient to ferment the dish and give it heat
• There is a non-spicy version of kimchi available (that is white)
  

Howdo Iprepare it?

• Use directly from the package (or jar)
• If you find it too spicy, rinse quickly in a bowl of warm water

Where can I buy this?

• Available in most western supermarkets

What is the cost?

• Kimchi is relatively affordable

Any benefits?

Hig h in dietary fiber and low in calories

1 serving of Kimchi meets 80% of the recommended daily Vitamin C and Carotene in take

Aids in digestion and helps open the appetite

Excellent source of Vitamin A, Bs, Iron and Calcium

Any precautions?

• The spiciness of kimchi may irritate sensitive stomachs
• When taking kimchi out of a kimchi jar, use clean utensils to avoid contaminating the source (for re-use if it cant be eaten all)

Any substitutes?

• None, for the bitter taste, no other melon or fruit can replace it