By S. Kyu (11 years old)
My favourite food is kimchi. Kimchi is Korea’s best known food and has a reputation for being spicy. The Koreans serve kimchi at every meal and it makes me happy because I crave it if I miss eating it for a day. There are over a hundred different kinds of kimchi but I only like three; cabbage kimchi, onion kimchi and radish kimchi. I simply love to hear the crunching sound when I bite into these fermented vegetables. Moreover, the spicy flavour is just superb!
To make kimchi, one has to preserve the vegetables with salt and let stand overnight. Salt is rinsed off the next day and the vegetables are rubbed with the spicy sauce which is a combination of various ingredients like anchovy pickles, ginger, garlic, chilli powder, apples, and glutinous rice powder. It is then kept in a special refrigerator to ferment.
Kimchi is recognised as one of the healthiest food in the world. The ingredients used in making kimchi contain high amounts of fibre, vitamins especially vitamins A and C, and minerals such as calcium and iron. The nutrients lactic acid bacteria and acetic acid are also produced during the fermentation process.
Fibre in the vegetables aids the digestive system and helps prevent constipation and colon cancers. Red chili peppers and garlic help control high blood cholesterol and aid in blood clotting. The nutrients and activities of various micro-organisms produced during fermentation are also very beneficial to the human body.
With so many health benefits and its fabulous savory taste, I will be eating kimchi until my last day on this earth!