Kimchi, the fermentation art

Hansik, or Korean food, has its unique flavours that clearly set itself apart from other cuisines.

The origins of Korean food are about nature and balance. Korea has four distinctive seasons that provide different ingredients seasonally. Korean dishes are based on fresh seasonal ingredients com

Kimchi is the most basic side dish that is made through the process of brining and fermenting. It has an unique acidic taste caused by the lactic acid producing organisms during fermentation and it not only helps digestion, but also stimulates appetite.

Written by Judy Hyunjoo Jung