Kimchi is a traditional Korean dish. In the Korean language, kimchi means "macerated vegetable". Indeed, it is composed of peppers and vegetables fermented, often based on Chinese cabbage. It can be completed by others vegetables.It is one of the staple foods in Korea. It serves as an accompaniment in the majority of dishes called banchan (small dishes). It can be kept for long periods. It was used in the past as a replacement vegetable during the winter months. There are more than 160 varieties of different kimchi. It is also an ingredient found in many dishes such as kimchi stew, kimchi pancakes, rice jumped to kimchi. Kimchi is gaining popularity thanks to its nutritional and dietary value.
Recipe The preparation time is about 30 minutes. Cut the Chinese cabbage in four in its length. (you can use cabbage Western). Arrange in a large, deep dish and season with coarse salt and sugar. Add water. Let stand overnight. Prepare the red paste: garlic, red pepper, onions, ginger, sugar and fermented anchovy juice. Cut the onions, carrots, turnips and leeks. Drain the cabbage and cut into large slices. Mix all vegetables in the red paste and marinate. Sprinkle with sesame seeds and place in a cool place. It is necessary to wait between 4 and 5 days before tasting. The preparation can be kept for three weeks in the refrigerator.