Kimchi Tasty

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                                                          KIMCHI

Fililpino food may date  as far back as hundreds of years ago,but Korean delicacies date back thousands. The kimchi, also spelled as gimchi or kimchee, a traditional fermented vegetable dish, date as far back as 3,000 years ago! Food references say its earliest form consisted only of salted vegetables. Then in the 12^th century, people began to include spices, and in the 17^th century, they started using chilli peppers, The kimchi that we know today as staple Korean fare, called baechu kimchi, only gained popularity in the 19^th century and is actually only one variety of this jurrasic appetizer.

Korean restaurant begins the meal with a party of kimchi. Called  banchan, the party may have a few as four bowls of side dishes or as many as ten. At the Korean restaurants, the freaquent party goers are the baechu kimchi,mul kimchi, or water kimchi, toge or mung bean sprouts.

 Different types of kimchi were traditionally made at different times of year, based on when various vegetable were in season and also to take advantage of hot and cold seasons.The greatest varieties of kimchi were available during the winter. November and December. Women often gather together in each others' homes to help with winter kimchi preparations.

Kimchi is also known to its  healthy nutritious benefits to its vegetables that contains high concentration of dietary fiber, vitamins such as vitamin C  vitamin A, carotene, thiamine (B₁), riboflavin (B₂), calcium, and iron, and contains a number of lactic acid bacteria.

Kimchi is believed to be a healthy side dish with many nutritios benefits –or simply whet the appetite,with its characteristic spiciness, serving kimchi tostart off the meal is definitely a part of Korean culture.

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