How to Make Authentic Korean Zucchini Kimchi

Today's recipe is another great side dish inspired by one of my favorite foods, Korean BBQ. They have tons of sides served with fresh meats to cook over an open fire. This Zucchini Kimchi is easy to make, tastes great right out of the gate and just continues to build flavor over time. I hope you enjoy today's episode.

Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.^[1][2] It is also used in a variety of soups.

There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.^[2] Traditionally, kimchi was stored in large earthenware fermentation vessels called onggi, often stored in-ground to prevent freezing during the winter months and cool enough to slow down the fermentation process during summer.^{[citation needed]} The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used.^[2]

#kimchi #zucchinikimchi #unclebillskitchen