Foods A-Z - K is for Kimchi

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Kimchi is a food that dates back to 37 B.C.-7 A.D. It is a staple of Korean cuisine and is a side dish of salted and fermented vegetables. The first versions were not spicy. There is no mention of chili peppers or garlic in early records. Chili peppers became a New World crop in the early 17th century. The most famous and common kimchi dish is cabbage kimchi. Cabbage and radishes are the most commonly used vegetables in the dish, although celery, cilantro, cucumbers, ginger, mustard greens, bamboo shoots and many other ingredients can be used. Brining salt is another main ingredient. The brined vegetables are placed in airtight canning jars and left for 24-48 hours at room temperature. The jars are "burped" daily to release the gas that is formed through the fermentation process. Traditionally kimchi was stored in the ground in large earthenware pots to prevent it from freezing in the wintertime. Storing underground also keeps it cool enough to slow down the fermentation process. While some Koreans still practice this method, kimchi refrigerators are more commonly used today. Some Koreans left the pots underground for as long as a year to ferment the contents in the hot sun. Photo Credit: Pixabay