I love kimchi and these days I almost always have it in my fridge. There are over 100 known different varieties of kimchi and it is the king of all side dishes and it is always served alongside a Korean meal. The most common type of kimchi is the cabbage kimchi or the nappa kimchi. Other types of vegetable that can be used in Kimchi are white radish, cucumber, radish and onions. The ones I love the most are the cabbage and the white radish.

Those of you are familiar with the dish, know that the smell of it is strong and pungent! It is also extremely healthy for you. It regulates your digestion system and can also aid in weight loss. It is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods!

I find whenever I cook it, the smell tends to linger and I notice it more when I leave the house and come back in!

I have not ventured into making my own Kimchi as yet. I am told this is better and you can be in charge of the fermenting process which controls the depth of taste you can have.

One day soon when I am brave enough and when I purchase all the key ingredients, I will make it and I will share with you in cartoon form, if I succeeded or not.. but in the mean time, I will stick to buying it ready made and lighting candles to take away the smell.

Until then… kimchee ya later 🙂 (I don’t really see this phrase catching on..but who knows!)