Introduction of real Korean Kimchi

One of the most famous Korean food is Kimchi. Some survey says 20% of American knows about Kimchi. It sometimes translated "Korean Pickle", "Korean vegetable salad", "Korean fermented vegetable", "Spicy korean vegetable" and etc. All the translation will give you the basic idea what it is.

Kimchi is made from asian cabbage and radish. Of course chilli pepper is one of main spice, but there are a lot more such as garlic, salt, fish sauce, ginger, stock, and so on. Recipe is kind of complicate, especially for the people who does not experienced the taste. To describe the big step,

1. Put the salt into radish and cabbage for a while.
2. Mix spices together and put them into 1
3. Keep it outside for some time. It depends on weather, temperature, salty degree, and so on....
4. Keep it in fridge.

If you really want to make it, I strongly suggest you to buy and try it first. Also you need some supervisor who will guide you first time. Remember, you need not 1-time instructor, but supervisor who can check the status from time to time. If you keep it outside too long, then it will be very sour and a lot of bubble.

Like all other fermented food such as strong cheese and fish sauce, fermented food is not easy to approach. but once you like it, you will be addicted.

If you visit any Korean restaurant (whether in Korea or out of Korea) you can try Kimchi of no charge. Basically every Korean restaurant serves Kimchi as much as you want as a side dish. Be careful, many western restaurant or chienese/ Japanese restaurant offer Kimchi but it is not usually fermented. Maybe you prefer the unfermented thing, but the real stuff is fermented.