Kimchi also has many kinds, not necessarily with cabbage as the main ingredient.
Kimchi if you put it for a long time, just eat it, feel the flavor is too strong, then you can do kimchi broth, put meat praise soup, taste good. Kimchi is a kind of bento food that can be preserved for a long time after vegetables are fermented. In the past, Koreans would prepare a lot of kimchi for winter instead of fresh vegetables. To this day, Korean housewives prepare a lot of kimchi for winter between the end of November and December. This nationwide event is called Kimchi Festival in Korea. The introduction of red chili peppers from Europe through Japan in the 17th century had a great influence on Korean [kimchi. Today, there are 160 types of kimchi from different regions and ingredients. It has become the most basic dish on the Korean dinner table. In addition, it is the main ingredient in kimchi soup, kimchi pancakes, kimchi fried rice, and kimchi ramen. People are experimenting with various methods to create new flavors of kimchi. Today, kimchi is being loved by people all over the world for its nutritional value and disease prevention effects.