[PICKUP Only] Megamart Cut Kimchi 5gal, 메가마트 썰은 배추 김치 대용량 5gal

2075889000000
640.0 oz
$66.99

Megamart Cut Kimchi 5gal

 

Baechu kimchi

| Napa Cabbage Kimchi

Baechu-kimchi

 

Kimchi(김치), a staple food 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 (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a variety of soups and stews. It is eaten as a side dish with almost every Korean meal.

There are hundreds of varieties 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.

megamart kimchi

At MegaMart, we strive to follow the best traditions in order to create the highest quality Kimchi for you, every day.

Kimchi is a traditional fermented Korean dish made of vegetables with varied seasonings.  There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber.  It is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew (kimchi jjigae), kimchi soup (kimchiguk), and kimchi fried rice (kimchi bokkeumbap).

Early kimchi was made of cabbage and beef stock only. Red chili, a New World vegetable not found in Korea before European contact with the Americas, was introduced to Korea from Japan after the Hideyoshi Invasions (1592-1598) and became a staple ingredient in kimchi.   Red chili pepper flakes are now used as the main ingredient for spice and source of heat for many varieties of kimchi. In the twelfth century other spices, creating flavors such as sweet and sour, and colors, such as white and orange, were added.