KIMCHI (Fermented Cabbage)

 

Kimchi, a staple in Korean food, is a customary side dish of salted and matured vegetables, for example, napa cabbage and Korean radish, made with a generally changing determination of flavors including gochugaru, spring onions, garlic, ginger, and jeotgal, and so on It is likewise utilized in an assortment of soups.

There are many assortments of kimchi made with various vegetables as the primary fixings. Generally, kimchi was put away in-ground in huge stoneware to forestall the kimchi from being frozen throughout the cold weather months. It was the essential method of putting away vegetables all through the seasons. In the mid year the in-ground stockpiling kept the kimchi chill enough to slow off the aging cycle. In contemporary occasions, kimchi fridges are all the more regularly used to store kimchi.