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Do you ever wonder what it is about Kimchi that Koreans love to eat so much of it?
Korean tradition is probably not complete without Kimchi.
In this article, you will know the answer to the query “What Does Kimchi Taste Like?“.
Kimchi doesn’t seem very appetizing aesthetically, does it? I say no one would enjoy it except for vegans.
It nevertheless makes for an interesting topic of conversation given its central role in Korean cuisine.
It must have a strange taste for a simple food recipe to have gained the kind of popularity it has over the years.
What is Kimchi?
To understand what Kimchi is in its raw state, it is important first to understand what it is.
A traditional side dish made from fermented vegetables, kimchi is a Korean dish.
You can make Kimchi with several vegetables that we eat almost every day.
However, fermented cabbage Kimchi is the most common type of Kimchi most westerners are familiar with.
To make a thick paste, Korean red pepper flakes are mixed with 2 tablespoons of water and sugar.
Paste recipes vary according to individual preferences.
Afterward, the paste is mixed with chopped vegetables such as carrots, Korean radish, and green onions.
Then it is applied evenly throughout the cabbage, allowing it to stay there for a few days at least.
What Does Kimchi Taste Like? Does Kimchi Taste Good?
Especially for those who are unaccustomed to “fermented” foods, the taste of kimchi can be quite “introductory,” especially for those who have never tasted it.
As a result of fermentation, Kimchi has a distinctive sour taste.
The sourness is not too overpowering, however. Besides umami and spice, Kimchi also has a fair amount of umami flavor.
There are many ways to make “genuine” Kimchi, and the taste may differ from maker to maker.
In establishing a spice’s ultimate flavor, either the amount of spice or the length of fermentation is crucial.
Kimchi can be difficult to compare with conventional food products because its flavor is so diverse.
The distinct sourness of Kimchi will always dominate the taste charts, regardless of how it is made or what method is followed.
Kimchi’s different nutritional benefits are another reason why Koreans often eat it as a side dish.
Due to its largely vegetable composition, kimchi has very high carbohydrate content (55%), protein (17%), and fat (27%) content.
Additionally, it contains very few calories (1%).
Also, Kimchi plays a vital role in assisting digestion, mainly because of the “Lactobacillus” bacteria that are used in its fermentation.
What Are the Uses of Kimchi?
The Korean tradition has been to serve Kimchi as one of the main side dishes with almost every type of food.
Kimchi is extremely tasty when combined with noodles and rice.
Nonetheless, there are abundant ways to utilize Kimchi in your food preparations.
The sour and peppery taste of Kimchi makes it suitable for use in a variety of dishes with a moderate level of spice to obtain a balanced flavor.
The following are some common recipes that call for Kimchi:
- Eggs scrambled
- Fried rice
- Quesadilla, etc.
Additionally, you should keep in mind a few basic precautions when making or using Kimchi with other recipes.
- As Kimchi has such a sour taste, it can be too overwhelming to use it in large quantities in recipes.
- Kimchi requires a certain amount of fermentation. If you store Kimchi for a long time, it will become sour and lose even more of its crunch. Kimchi should be kept in mind when preparing other recipes that use other foods.
The Kimchi dish is unique to any other dish you have ever eaten. The food is different from the typical deep-fried and boiled/cooked offerings.
Additionally, it has a distinct smell and taste and can be incorporated into a wide variety of everyday recipes.
In addition, it offers a wide range of nutritional advantages. You can purchase this dish at your local Korean market or even make it yourself.
If you want to read more about cooking, read here: Cooking Tips and Tricks.