During our recent holiday to Korea, one of the memorable experiences was learning how to make Kimchis at a Kimchi school (there’s a school to teach Kimchi making, no kidding!).
Honestly speaking, I am not a big fan of Kimchis as I find it a tad too sour and spicy for my liking but according to our tour guide, Kimchis has more Lactobacillus acidophilus and more pro-biotic agents than the yakult we drink hence making it beneficial for our intestinal health. Apparently, Kimchis also eliminates cholesterol and the Koreans swear eating Kimchis helps keep them youthful and slender. No wonder Kimchi is a staple dish on the table of every Korean household!
If you would like to try making some of your own Kimchi, this is a helpful video from Youtube:
You can also make a palatable Kimchi tofu soup with store-bought Kimchis (from NTUC Finest or other Korean Grocery stores). Hop over to Cuisine Paradise’s Blog for the recipe and her detailed step by step illustrations!