Kimchi, basically, is pickled cabbages with various spices such as red pepper, garlic, salt, salted fish and much more. Ancient Koreans made it to ingest vegetable during winter season because salted food is able to keep up its nutritive elements for long time. Most Korean people like Kimchi and eat it every time. Kimchi, is especially suitable for steamed rice or greasy food.
Most significant features of Kimchi are that it is very hot and fermented food. Kimchi is very famous or notorious to foreigners owing to its hot taste. Most Korean people love spicy food so they eat lots of spices such as pepper, garlic, ginger, onion and so on. But its hot taste is different with other food's hot taste like as Mexican food and Thai food. Kimchi has more fresh and unique taste.
As Kimchi is a fermented food like as cheese and yogurt, it is very good for health. Kimchi contains various vitamins and healthy elements. According to a medical research, Kimchi has natural elements to prevent infectious disease. Now days, many medical institutions are publishing the result of their research work that Kimchi is good for preventing Avian Influenza(A.I.). So Kimchi is getting popular in the U.S.A. Kimchi was exported to the U.S.A. with $285million in 2004 and Sales of Kimchi in the U.S.A. has increased by 55% on last year's. In 2003, SARS(Severe Acute Respiratory Syndrome) prevailed through the world, At the moment, many Chinese people suffered from SARS. No Korean was infected even though Korea is very close to China geographically and economically.
Kimchi has a variety of types. Generally, Kimchi is spicy but some Kimchi is not so spicy. Ingredients of Kimch is different according to regions. For instance, Kimchi in the south-east of Korea use lots of slated fish. This place has one of biggest foreshore in the world so they eat and use various salted fish to make Kimchi. As a result, Kimchi from this place has a deep and superior taste. You would be able to understand Korea more easily if you study the features of Kimchi.
Source : http://www.prkorea.com/engnews/index.cgiaction=detail&number=519&thread=10r09
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