Making KimChi-- From the farm to the fridge

KimChi is a much loved fermented side dish among Koreans, and has become quite famous worldwide for its health benefits and unique taste. Traditionally, kimchi was (and still is) kept in clay pots inside the earth or a cool environment, but these days, most likely kept in kimchi refrigerators (controlled-temperature refrigerators, for the specific needs of kimchi, one of which is, they get quite pungent--best to be stored seperate from other foods). There, it will age well and develop a good, healthy fermented vegetable dish. But whether fresh or aged, each have their own unique taste and health benefits.



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