how many kind of kimchi are there?which one is pupolar?what are the ingriedients?how long we could preserve it?how to make it?
2006-12-13 23:34:16 · 3 answers · asked by minjong k 2 in Food & Drink ➔ Cooking & Recipes
It is a learned taste. It means that if you start eating something when you are a kid, you learn to like it.
Early kimchi dishes were relatively mild, spiced with fermented anchovies, ginger, garlic, and green onions. Koreans still use these ingredients today, but the spice most closely associated with modern kimchi is red pepper powder. Korea boasts more than two hundred types of kimchi, all rich in vitamins, minerals, and proteins created by the lactic acid fermentation of cabbage, radish, and other vegetables and seafood.
2006-12-13 23:36:06 · answer #1 · answered by ? 5 · 2⤊ 0⤋
They choose to. Obviously good for you.
2006-12-14 07:50:06 · answer #2 · answered by Kathrina C 2 · 0⤊ 0⤋
kimchi is rotten cabbage (which is made with fish and garlic) I used to live in Korea...the whole country stinks of Kimchi!! they eat it for all meals ...even breakfast!!! ist horrific
they store it in big barrels in the streets outside restaurants!!!!
2006-12-14 07:36:52 · answer #3 · answered by INC0GNIT0 5 · 0⤊ 9⤋