About
Kimchi is a traditional Korean dish of salted and fermented vegetables — most commonly napa cabbage and Korean radish — seasoned with gochugaru (chili flakes), garlic, ginger, and jeotgal (fermented seafood). Over 200 varieties exist. The fermentation process produces beneficial bacteria (Lactobacillus) making kimchi one of the world's great probiotic foods.
Kimchi has been made in Korea for over 2,000 years; chili peppers weren't added until the 17th century (introduced from the Americas). The tradition of kimjang — communal winter kimchi-making — is a UNESCO Intangible Cultural Heritage. South Koreans eat an estimated 2 million tons of kimchi annually — about 40 pounds per person.
# Top 10 Kimchi facts
- 1South Koreans eat approximately 40 pounds of kimchi per person per year
- 2Kimjang — the communal tradition of making winter kimchi — is a UNESCO Intangible Cultural Heritage
- 3Korea even sent kimchi to space — Korean astronaut Yi So-yeon brought space kimchi to the ISS in 2008
Fascinating Facts
- ◆South Koreans eat approximately 40 pounds of kimchi per person per year
- ◆Kimjang — the communal tradition of making winter kimchi — is a UNESCO Intangible Cultural Heritage
- ◆Korea even sent kimchi to space — Korean astronaut Yi So-yeon brought space kimchi to the ISS in 2008
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