History and Cultural Significance Kimchi, beyond being a mere side dish, is a symbol of Korean culinary identity. This iconic ferment has its roots in the necessity of preserving vegetables for the harsh winters. Over centuries, it has evolved into an array of variations, each telling a story of regional and seasonal diversity. Kimchi is … 더 읽기
A. The Art of Fermentation Kimchi, a fermented vegetable dish, typically made with napa cabbage and Korean radishes, is an integral part of Korean cuisine. The fermentation process is key to its distinct flavor. This involves lacto-fermentation, where beneficial bacteria (lactobacillus) break down sugars, resulting in that signature tangy and piquant flavor. B. Variety and … 더 읽기
Korean cooking is characterized by its balance of flavors – spicy, sweet, sour, and umami – and its emphasis on fresh, seasonally available ingredients. The use of fermented products like kimchi, doenjang (soybean paste), and gochujang (red chili paste) adds depth and complexity to the dishes. Meals are typically accompanied by a variety of banchan … 더 읽기
