Korean kimchi is a fermented food with vegetables as the main ingredient and various fruits, seafood and meat as the ingredients. It is not only tasty, refreshing, sour and spicy in another aftertaste, but also has a rich nutrition, the main component of lactic acid bacteria, but also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as the human body needs more than ten kinds of amino acids. Colorful Korean kimchi is the biggest temptation every time you eat Korean food, white konjac kimchi, green konjac kimchi, yellow carrots, white cabbage, red chili, crystal clear, colorful, East meets West, young and old, look at the appetite, after eating all five flavors, can be rice, can be accompanied by wine, easy to digest, refreshing the appetite, not only to provide sufficient nutrients, but also to prevent arteriosclerosis, reduce cholesterol, eliminate excess fat and many other diseases, can be used to prevent the disease, but also to prevent the disease, and to reduce cholesterol.

The kimchi has become an indispensable dish in the diet of thousands of households in Korea since ancient times, from the national banquet down.

Kimchi represents the Korean culinary culture, the production of kimchi has a history of more than 3,000 years, rumored to be from China into Korea. Due to the geographic location of Korea's cold, long winters, do not grow fruits and vegetables, so the Koreans use salt to pickle vegetables to prepare for the winter. By the 16th century, imported chili peppers were widely used to make kimchi. Korean kimchi has more than 200 kinds of vegetables can be pickled kimchi, and even fruits, fish, meat, etc. can be pickled into a variety of styles of kimchi, can be described as a forest, a great view, unique flavor, unique, caused by the people's favorite.

Korean kimchi practice is, first wash the vegetables placed in brine pickling, need more than 4 hours, so that the vegetables in the water seepage, so that the salt infiltration to obtain a salty flavor, which is also in order to use the preservative effect of the salt, inhibit the reproduction of harmful bacteria, to maintain the quality of vegetables. When it is soft and fluffy, fish it out, and then wash it with water, after more than 1 hour to control the water. Cut the radish into julienne strips and the green onion into strips, put them in a basin, and then put in sugar, refined salt, sesame seeds, minced chili peppers, garlic puree, shredded ginger and fish sauce in turn, stirring them into a puree-like seasoning, and evenly smearing them on the leaves of the vegetables, applying them layer by layer, and then installing them in an altar, and then removing them for consumption after a few days. There are no rules and ratios for how long to pickle in brine and how much seasoning to put in, it all depends on your own taste and preference. The process of making kimchi is simple and easy, and it is one of the essential household skills of Korean housewives. However, it is worth mentioning that chili peppers should be dried and reddish in order to make the color of the kimchi bright red. Fish sauce should be fresh, small fish and shrimp pickle flavor is the most superior.

Kimchi, known as South Korea's "first dish", Koreans can not get away from it three meals a day, Koreans believe that "a kimchi, a love, is the love of people into the traditional diet. No kimchi rice is not prepared for Koreans", which shows its importance.

Korean Kimchi Bibimbap (Korean cuisine)

[Ingredients/Seasoning]

3 slices of beef 3 slices of sweet chili, celery, spinach 70 grams of spicy kimchi 2 tablespoons of lotus seed eggs 1 bowl of rice 1 bowl of sesame seeds a little bit of minced garlic 1 tsp. seasoning seasoning a: spicy bean paste 1 tbsp. sugar 1 tsp. >Seasoning c: Soy sauce 1/2 tbsp Sugar 1 tsp

[Procedure]

(1) Slice the sweet notch chili and cut the celery into pieces and set aside.

(2) Put the processed sweet chili and celery into a frying pan, add seasoning a and sauté well.

(3) Cut spinach into pieces, sauté with minced garlic and add seasoning b. Stir fry well.

(4) Heat oil in a frying pan, sauté beef slices, season with seasoning c and cook until done.