Kimchi is a Korean food that is made with the fermentation of vegetables such as radish and Chinese cabbage. In other words, it is pickled vegetables. Garlic, red pepper powder, green onion, ginger, salts and fermented seafood are used as the main ingredients in Kinchi. We could find more than 200 varieties of Kimchi. It is rich in fiber and low in fat. It is beneficial like a yogurt which has high content of vitamins and also prevents from cancer. Kimchi requires about six months to gain the full flavor.
| Name | Kimchi facts and health benefits |
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| Native | It was believed to be originated in Shilla Dynasty and became common when Buddhism caught on the nation and promoted as vegetarian lifestyle. The spicy peppers were added in 1700s when the Portuguese missionaries brought chili peppers. It is an ideal method to pickle vegetable to longer the foods lifespan. Kimchi was made in winter in Korea. |
| Common/English Name | Kimchee, gimchi |
| Flavor | Sour, spicy |
| Taste | Savory, spicy, sweet and salty |
| Major Nutritions | Vitamin K (phylloquinone) 65.4 µg (54.50%) Sodium, Na 747 mg (49.80%) Iron, Fe 3.75 mg (46.88%) Vitamin B6 (Pyridoxine) 0.32 mg (24.62%) Vitamin B2 (Riboflavin) 0.315 mg (24.23%) Vitamin B9 (Folate) 78 µg (19.50%) Vitamin B3 (Niacin) 1.65 mg (10.31%) Total dietary Fiber 2.4 g (6.32%) Phosphorus, P 36 mg (5.14%) Calcium, Ca 50 mg (5.00%) |
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| Calories in 1 cup (150 gm) | 22 Kcal. |
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