Kimchi could be a ancient Korean food, one type of pickled vegetables fermented the spicy flavored. Once salted and washed, mixed vegetables with shrimp seasoning created from krill, fish sauce, garlic, ginger and red chili powder.
Vegetables are most typically created kimchi is cabbage and radish. In earlier period, kimchi was pronounced as Chim-chae (Hangul: 침채; Hanja: 沉 菜) which implies "vegetables are soaked."
In Korea, kimchi is always served at the meal collectively of the foremost common type of banchan. Kimchi is additionally used as a spice when cooking kimchi soup (kimchi jjigae), kimchi fried rice (kimchi bokkeumbap), and varied alternative dishes.
RECIPE
Ingredients:
1 cup medium cabbage, chopped
1 cup carrots, thinly sliced
1 cup cauliflower, separated into tiny items
2 Tablespoons salt
2 inexperienced onions, thinly sliced
3 cloves garlic, thinly chopped, or 1 teaspoon garlic powder
1 teaspoon crushed red pepper
1 teaspoon fresh ginger, finely grated, or ½ teaspoon ground ginger
How to make:
Combine cabbage, carrots, and cauliflower in strainer and sprinkle with salt.
Toss lightly and set in sink for about one hour and allow to empty.
Rinse with cold water, drain well and place in a medium-size bowl.
Add onions, garlic, red pepper and ginger.
Mix completely.
Cover and refrigerate for at least a pair of days, stirring frequently to mix flavors.
Allow kimchi to sit for 1 or a pair of days to ferment. The longer it sits, the spicier it'll become.
*from variety sources