Kimchi is a traditional cuisine of which country

Kimchi is a traditional Korean cuisine.

It is made by soaking vegetables, usually cabbage, in brine or a solution of brine with seasonings, through lactic acid fermentation. The process of making kimchi involves salting and fermentation, which helps to add flavor, extend the shelf life, and improve the nutritional value of the dish.

The main ingredient in kimchi is a vegetable, most commonly and classically made from large-leafed cabbage. The cabbage will be cut into chunks and then pickled with salt paste to soften it and remove excess water. The kimchi is then placed in an airtight container and seasonings such as chili powder, garlic, ginger and salt are added for the fermentation process.

When kimchi undergoes the fermentation process, the flavor of the dish changes. It takes on a sour, slightly spicy and salty flavor with the refreshing taste of the vegetable itself. Kimchi can be eaten on its own not only as a side dish, but also as an ingredient in other dishes such as Korean fried rice, stone pot bibimbap, soups and stews.

Precautions for making kimchi

1. Hygienic conditions: Be sure to keep your kitchen, tools and hands clean before making kimchi to avoid bacterial infections. Use clean containers and tools and make sure to wash the vegetables thoroughly.

2, raw material selection: choose fresh, healthy vegetables as the raw material for kimchi. Usually use vegetables such as Jetson's radish and cabbage. Make sure the vegetables do not have any signs of decay or spoilage.

3, put the proportion of salt: the production of kimchi need to use the right amount of salt to inhibit the growth of bacteria. According to your taste and the amount of ingredients, decide the amount of salt to use, in general, it is recommended to use 25-35 grams of salt per kilogram of vegetables.

4, temperature control: In the fermentation process of kimchi, temperature is a key factor affecting the fermentation speed and results. Generally it is more appropriate to ferment in the temperature range of 15-25 degrees Celsius, too high or too low temperature will affect the quality of kimchi.

5, time mastery: the fermentation time of kimchi varies according to personal taste and temperature, generally about 1-4 weeks. Observe the color and texture of the kimchi, and judge in due course whether it reaches your ideal taste according to your own preferences.

6, storage: the production of kimchi should be placed in a dry, ventilated, cool place for storage, in order to extend the shelf life of the kimchi and maintain its taste. It is generally suitable to be placed in the refrigerator for storage.