KIMCHI: 

Kimchi is a staple of Korean cuisine and has become increasingly popular in recent years due to its unique flavour and health benefits. This traditional dish is made by fermenting vegetables, typically Napa cabbage, with a spicy blend of chilli paste, garlic, ginger, and other seasonings. The result is a tangy, spicy, and slightly sour flavour that is unlike anything else.

The history of kimchi dates back thousands of years, with evidence of fermented vegetables being consumed as far back as the Three Kingdoms period of Korea (57 BC - 668 AD). Over time, the recipe for kimchi evolved and became more complex, with different regions of Korea developing their unique variations.

One of the reasons that kimchi has become so popular around the world is because of its many health benefits. The fermentation process used to make kimchi creates healthy bacteria known as probiotics, which are essential for maintaining good gut health. Additionally, kimchi is rich in vitamins A and C, as well as calcium and iron.

Another reason for kimchi's popularity is its versatility. While traditional kimchi is made with Napa cabbage, many other vegetables can be used, such as radishes, cucumbers, and carrots. Kimchi can also be used as a condiment or ingredient in a variety of dishes, such as fried rice, soups, and stews.

Making kimchi at home can be a time-consuming process, but it is relatively simple. First, the vegetables are cut into bite-sized pieces and mixed with a paste made from chilli flakes, garlic, ginger, fish sauce, and other seasonings. Then, the mixture is packed tightly into a jar or other container and left to ferment at room temperature for several days to several weeks, depending on the desired level of sourness.

While kimchi is a beloved staple of Korean cuisine, it has also faced controversy in recent years due to its high sodium content. Some health experts have expressed concern that consuming too much kimchi could lead to health problems, such as high blood pressure. However, it is worth noting that in Korea, kimchi is typically eaten in small quantities as a side dish rather than as a main course.

In conclusion, kimchi is a delicious and nutritious food that has become a favourite around the world. Whether you prefer it spicy or mild, traditional or with a modern twist, kimchi is a versatile and flavorful addition to any meal.

INGREDIENTS: 

• 1 head of Napa cabbage, chopped into bite-sized pieces. 
• 1/2 cup of kosher salt. 
• 1/2 cup of kosher chilli flakes (gochugaru)
• 1/4 cup of chopped garlic. 
• 1/4  cup of fish sauce. 
• 1 tablespoon of chopped ginger. 
• 1 tablespoon of sugar. 
• 3-4 green onions, chopped 
• 1/2 cup of shredded carrots (optional).

 Procedure: 

1. Wash and chop the cabbage into bite-sized pieces, discarding the tough core. 

2. In a large bowl, mix the cabbage with salt until it is evenly distributed. Let it sit for 1-2 hours, stirring occasionally, until the cabbage has wilted. 

3. Drain the cabbage in a colander and rinse it under cold water to remove excess salt. Let it drain for 10-15 minutes. 

4. In a separate bowl, mix the chilli flakes, fish sauce, garlic, ginger, sugar and green onions until well combined. Add the shredded carrots if desired. 

5. Add the cabbage to the chilli paste and mix well, making sure that the cabbage is evenly coated with the paste. 

6. Pack the mixture tightly into a jar or other container, pressing down to remove any air pockets. Leave about 1-2 inches of headspace at the top. 

7 . Cover the container with a lid, but do not seal it tightly. Let it sit at room temperature for 1-2 days, depending on the desired level of fermentation. Check it daily and press down on the cabbage to release any gas that may have built up. 

8. After 1-2 days, transfer the kimchi to the refrigerator to slow down the fermentation process. It can be eaten immediately, but the flavours will continue to develop over time. Kimchi can be stored in the refrigerator for several weeks to several months, depending on the level of fermentation. 

NOTE: it is important to use clean utensils and containers when making kimchi to prevent the growth of bacteria. Additionally, if you are new to making kimchi, it may be helpful to follow the recipe or watch a video tutorial to ensure that you are doing it correctly.