Kimchi is one of the staple food of Koreans with a long history, eaten in almost every meal. The term "kimchi" is a general term given to a type of fermented vegetable dish in Korea. Kimchi has many variations and provides the Korean diet with essential vitamins as well as a distinctive flavor to Korean cuisine. For first timers trying out kimchi, it may draw some strong reactions. But it is a dish that grows on you.
There are many different kinds of kimchi but all of them are made from cabbage mixed with various spices, most commonly garlic, chili peppers and ginger.
Kimchi is characterized by its sour, sweet and carbonated taste. There are many different recipes and fermentation methods used for making kimchi. It is not surprising that the taste of each kimchi can be very different from one another. However the basic taste of kimchi is derived from salt, lactic acid fermentation of vegetables and spices (including hot red pepper, garlic, ginger and green thread onion).
As a result of the fermentation, fermented kimchi contains higher amounts of lactic acid bacteria and lactic acid than dairy fermented products such as yogurt.
Kimchi also has a lot of nutritional value. It is an important source of vitamin B group, carotene and ascorbic acid for the Koreans. Kimchi also contains dietary fibre which has an effect on preventing constipation and controlling intestinal microflora. The lactic acid bacteria in kimchi is said to anticancer effects especially colon cancer.
So where do you get your kimchi in Malaysia? Well, with increasing Korean expatriates in Malaysia, it is no longer difficult to get your hands on kimchi. The increasing number of Korean restaurants is a source you can always try. Because kimchi can be kept for a long time, you can even find kimchi coveniently boxed in super market freezers. You can get kimchi from the supermarkets in Korean Town. We also found boxed kimchi in TMC in Bangsar. If you are really adventurous, you can of course make your own.
This is how kimchi is prepared.
- Salt Chinese cabbages and/or radishes
- Wash the salted vegetables with fresh water
- Add spices and seasonings such as red hot pepper, garlic, fish sauce and ginger.
- Keep the spiced vegetables in a cool place for a few days. This process let the vegetables to undergo a process of naturally mixed lactic acid fermentation.
"Mat-itkae Duseyo!" (Korean for "Enjoy your food!") 
