Kimchi Korea: Korea’s national side dish kimchi is a fermented辣 condiment primarily made from napa cabbage and Korean red chili pepper (gochugaru). The chilies are mixed with garlic ginger fish sauce and salted seafood creating a pungent spicy paste. After fermentation the result is tangy crunchy and intensely hot. While milder versions exist traditional kimchi can be overwhelming for unaccustomed palates. It’s served daily with meals and used in stews like kimchi jjigae which intensifies the heat. The fermentation process enhances both flavor and spiciness over time. Kimchi represents Korean resilience and culinary identity. Its辣 kick is not just for taste but believed to stimulate appetite and aid digestion in cold winters making it a fiery cornerstone of the nation’s diet.
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