Kimchi, a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal.
Main ingredients: Various vegetables including napa cabbage and Korean radish.
The Search Engine Google is showing Doodle in few countries for Celebrating Kimchi. 22nd November is known as “Kimchi Day” in Korea.
Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt.
In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. With the rise of technology, kimchi refrigerators are more commonly used to make kimchi.
It is salty and moderately spicy (usually), fermented and it comes in a huge variety. It tastes like a pickled vegetable, of course, and then like the special sauce added to the vegetable. That taste is kind of hard to explain, is mostly sea food kind + garlic + a tiny bit of ginger.
The origin of kimchi dates back at least to the early period of the Three Kingdoms (37 BC‒7 AD).
Kimchi was first referenced in Korea about 3,000 years ago, and in the 18th century, it was first made with chili peppers. Due to varying regional recipes, there are hundreds of different types of kimchi.
The dish is produced in especially large amounts during November and December. This is when kimjang (kimchi curing) takes place in preparation for winter.
During kimjang, cabbage is pickled by cutting it into smaller pieces, soaking it in brine overnight, and dashing salt. Then, yangnyum (radish coated in chili powder) is mixed with ingredients such as green onions, dropwort, mustard leaves, ginger, garlic, and fermented shrimp or anchovies. To complete the process, the pickled cabbage is stuffed or mixed with the yangnyum and stored away to ferment until eating.
During this time, family members and neighbors gather in each other’s kitchens to cook together, trade recipes, and share stories. Listed by UNESCO as an intangible cultural heritage, kimjang creates moments of joy and encourages living in harmony with nature.
News Source: https://www.google.com/doodles/celebrating-kimchi