Kimchi facts for kids
| Kimchi | |
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Quick facts for kids Korean name |
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| Hangul |
김치
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| Revised Romanization | Gimchi |
| McCune–Reischauer | Kimch'i |
Kimchi (say "KIM-chee") is a super famous traditional side dish from Korea. It's made from vegetables like napa cabbage and Korean radish. These veggies are salted and then fermented. Fermenting means they are left to change over time, which gives them a special sour and tangy taste, a bit like pickles!
Kimchi is made with lots of yummy seasonings. These often include spicy gochugaru (chili powder), scallions, garlic, and ginger. Sometimes, jeotgal (salted seafood) is added for extra flavor. There are hundreds of different kinds of kimchi, each made with different main vegetables and seasoning mixes.
For a long time, Koreans stored kimchi underground in big earthenware jars. This helped keep it cool in summer and stopped it from freezing in winter. It was a clever way to store vegetables all year round. Today, many people use special kimchi refrigerators to keep it fresh.
Kimchi is a staple food in Korea. This means Koreans eat it with almost every meal! It can be stored for a long time without going bad. But if it gets too warm, it might turn sour faster. So, it's best to keep it cool until you're ready to eat it.
Making Your Own Kimchi
The most common type of kimchi uses cabbage, radish, garlic, red pepper, salt, and a little sugar. First, the cabbage is soaked in salt water for a few hours. Then, coarse rock salt is rubbed between the cabbage leaves. Red peppers are also rubbed in, making most kimchi quite spicy!
The radish is usually cut into long, thin strips and mixed in. A little sugar is added to help the fermentation process. This is similar to how beer is made. The exact amounts of each ingredient can change depending on the type of kimchi and who is making it.
Many kimchi recipes also include a special taste from shrimp or fish. Kimchi can be eaten by itself or with white rice. It's also used in other traditional Korean dishes. These include porridges, soups, and even rice cakes.
How Kimchi Ferments
After mixing, the kimchi is left to ferment. This usually happens in a large kimchi pot, sometimes buried underground. This process can take about two weeks. Some types of kimchi can be eaten right away. Others need to be stored for over a year to reach their best flavor!
Traditionally, families in Korea would often make large batches of kimchi together in December. This special time is called Gimjang. It's a fun way for families to prepare food for the winter.
Images for kids
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Salted napa cabbage before making kimchi.
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Drying chili peppers for kimchi. These become gochugaru (chili powder).
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Tongkimchi, gulgimchi (kimchi with oyster), and other side dishes.
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Empty traditional jars (onggi), used for storing kimchi and other foods.
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Dongchimi (동치미) is a watery kimchi often eaten in winter.
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Yeolmukimchi, a cold, watery kimchi eaten in summer.
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Kimchibuchimgae, a savory pancake made with kimchi.
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Kimchi jjigae, a popular kimchi stew.
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Preparing to make kimchi during Gimjang.
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Seokryu kimchi, shaped like a pomegranate.
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Jang kimchi, pickled with soy sauce.
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Packaged kimchi ready to be sold.
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Oi-sobagi (cucumber kimchi).
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Homemade green kimchi, made with bok choy.
See also
In Spanish: Kimchi para niños
