Kimchi, Korea's representative slow food, begins with the wisdom of our ancestors who pickled, stored, and fermented cabbages and radishes.

Kimchi, made of at least 15 ingredients, has a long fermentation time with each of the raw materials, and has a unique sour taste, and the more it ripens, the cooler and deeper the taste. Also, the spicy taste of red pepper, garlic, and ginger is combined to stimulate appetite.

It is a food that is seasoned with salted water and fermented vegetables. In addition to spicy and salty kimchi, there are various kinds of kimchi, which are usually misunderstood as pickled cabbage, but there are also pickled radish kimchi, radish kimchi, and cucumber kimchi. I even make kimchi with broccoli. Most ingredients other than cabbage can be used as the basic base of kimchi to the extent that it is more difficult to search for things that do not come out if you search for Google with the combination of "any ingredient name + kimchi."

Just as curry comes to mind when it comes to India and vodka comes to mind when it comes to Russia, kimchi often comes to mind when it comes to Korea. In other words, it can be seen as a representative food of Korea in name and reality. There is even an English blog that is not surprising that the word Kimchi has a Korean family name.

And it is also a food that people eat very frequently considering that it represents a country. Kimchi, which is always common to Koreans, is because kimchi itself is more of a side dish than an independent food.

There are many famous fermented foods around the world, but kimchi is characterized by fermented foods using vegetables. Since it is a collection of various vegetables including cabbage, the advantages of the vegetables themselves can be cited. First of all, the vitamin elements in vegetables can be almost packed with kimchi.

It is not a completely raw vegetable, but it is salted and aged for a long time with seasoning, so it is not a nutrient as it is, but it is still an advantage that it can take some balanced nutrition.

The kimchi, Korea's signature dish, was once called 'Kimuchi' because it became known to the West when Japanese pronounced it 'Kimuchi'.

In addition, recently, Chinese people have argued that kimchi is a kind of Chinese traditional food, "Pao Chai," and that it is a so-called kimchi-making country, which is a groundless story.

Koreans have been making kimchi for thousands of years and making and eating various foods using it. And it can be said that it is a food of the soul of Koreans who are together for life from birth to death.

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