Kimchi is a fermentation food consisting of various ingredients such as garlic and ginger, which are more than 300 varieties of food.
Kimchi served before the Three Kingdoms Period was a very simple meal used in the past. After washing the vegetables and putting them in salt, they ate them properly.
Kimchi was an important source of vitamin supplements when vegetables were scarce during the winter season.
In the cold northern area, it tastes bland with kimchi, a lot of broth, and a small amount of red pepper powder. Also, it is large and salted, salted fish sauce and salted shrimp are used. On the other hand, in warmer southern regions, salt, salted fish and hot pepper paste are used to increase storage efficiency.
Kimchi is a low-calorie diet that uses mostly vegetables and contains lots of fiber, vitamin A, and C. Salted fish are preserved in salt and fermented fish, providing nourishment by supplying amino acids that are easily lacking in earning-food diets. Stir-fried cabbage kimchi, which is ripe for 10 days, makes crispy and crispy taste buds taste spicy.