Let's Learn about Korea on Tuesday-Lesson #17

I did do a post on Korean food before I started my weekly lessons but one type of food needs it's own lesson, the ubiquitous kimchi. It's so ingrained in the culture that when taking a picture, Koreans will say "kimchi," to provoke a smile like we say "cheese." Let's learn about this important Korean food.

Kimchi
When most people think of Korea, kimchi is the first thing that comes to mind, and there's a reason for that. Kimchi, pickled vegetables with spices, is served at almost every meal in Korea. There are about 200 different varieties but the most common is the spicy cabbage type, pictured below:

Koreans have been making kimchi since ancient times, where region and season influenced the flavor of the kimchi. For spring, summer and fall consumption, kimchi was cured in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four months. The climatic differences of each region affected the taste of kimchi as well. In southern Korea where it's warmer, chili powder was used in abundance so that kimchi could be prevented from going bad. On the other hand, kimchi made in colder areas was less salty and pungent. Traditionally kimchi is stored underground in earthenware jars that aid in the fermentation process, but nowadays, special containers and even refrigerators are being developed so families can make smaller batches all year round.

Kimchi certainly has a strong, distinct, flavorful taste, one that I really like. Health and well-being are very important in Korea and since kimchi is considered a very nutritional food it fits in nicely with a healthy diet. So, give it a try!