Baechu-kimchi (배추김치), translated as cabbage kimchi or simply kimchi is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages.

Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal.

There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used.

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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