Theprocess of making kimchi is not complex, but it is time-consuming. Infall, kimchi is made by stuffing spices between layers of salted,uncut Napa cabbages. The way traditional kimchi is made depends onthe different vegetables in season. Modern-day kimchi, however, canbe made at any time of the year because now people haverefrigerators.

    Wemay at first be fooled by the fiery taste of kimchi.But this side dish is actually very healthy because the vegetablesused to make it contain a high percentage of fiber, which of courseis good for our digestion. At the same time, kimchi is low incalories and fat. It is even ranked among the top five “World’sHealthiest Foods” because, in addition to aiding digestion, it isrich in vitamins and may reduce the growth of cancer cells.

   Althoughwe can buy any variety of kimchi at any time of the year, when itcomes to eating it, Korean families tend to have traditional seasonalpreferences. To us, kimchi may be a side dish to enjoy with KoreanBBQ, but for Koreans it is a dish that brings the family closetogether, a tradition which will continue for years to come.

                                                          (文章來源:Master in Reading / 龍騰文化)