You can't leave out kimchi when talking about Korean cuisine! With origins tracing back to as early as 37BC, Koreans have since been perfecting the art of fermentation through all these years. Initially, kimchi wasn’t spicy but with the introduction of chili during the 17th century, kimchi has been reborn as the national dish of Korea that we know today.
Fermentation might be an intimidating cooking undertaking but we guarantee an incredibly fun experience that you can even do with the whole family! Not only is it fun to make, but it’s also incredibly healthy, full of living, healthy good bacteria, or probiotics, that boost immunity, energize the body, and aid digestion.
Borrowing this easy recipe from Feasting at Home, we’ll show you how easy it is to make this Korean staple with premium Korean ingredients from Karman Foods’ galleries. This recipe yields 8 cups of kimchi with spiciness that you can adjust!