Korean Kimchee

Kimchee, this moist Korean pickle is now tempting the world's appetite with its subtle heat and sourness.

In ancient time and still now Korean winters are long and severe. The harsh conditions forced people to preserve vegetables for this season. The word Kimchee in Korean means "sunken vegetable", Chinese cabbages and radishes were "sunk" into salted water and seasonings added, such as chili pepper, and later the special flavor of salted fish. Thus Kimchee became the most gorgeous and colorful of all pickles.

Kimchee can be called fermented vegetables, since many kinds of bacterial reactions contribute to build its flavor. Most important is lactic acid which aids degestion.

The pungent action of the chili peppers, capsaicin stimulates the mucous membrances of the stomach. Organic acids control stomach secretions and fermentation produces vitamins B1, B2, B12, and nicotinic acid amides, etc. Moreover, the vegetable fibers also activate bowel movement, solving constipation.

Kimchee is always on the Korean dining table no matter how poor the meal is. It goes well with white rice, and is a good appetizer for drinks. It gives special flavor to stews and sauteed vegetables. Try it on noodles, rice, or make your own variations.

Just prior to winter, in November the Koreans take a "Kimchee Holiday". Neighbors customarily cooperate in each other's yards for the preparation of Kimchee.