Why is kimchi so popular in Korea?

Koreans place great emphasis on beauty and the fact that kimchi has plenty of antioxidants and anti-aging properties makes them eat a lot of it to make sure that they get all the benefits beauty-related that they possibly can.

What makes kimchi so special?

The lacto-fermentation process that kimchi undergoes makes it particularly unique. Fermented foods not only have an extended shelf life but also an enhanced taste and aroma ( 11 ). Lacto-fermentation uses the bacterium Lactobacillus to break sugars down into lactic acid, which gives kimchi its characteristic sourness.

Do Koreans really eat kimchi everyday?

Kimchi is an indispensable part of the Korean diet, with South Koreans eating almost 2m tonnes every year. According to the cultural heritage administration in Seoul, about 95 percent of Koreans eat kimchi more than once a day; more than 60 percent have it for breakfast, lunch and dinner.

Can you be addicted to kimchi?

Kimchi addiction is very serious so you must learn to make it yourself so that you will always have some ready to eat when ever the desire hits.

How popular is kimchi in Korea?

Kimchi culture in South Korea Kimchi is a representative side dish that cannot be missed at the table of Koreans. Koreans consume almost two million tons of kimchi every year. In the country, there is a tradition of making kimchi before winter to preserve it until summer when fresh vegetables are supplied.

How many Koreans eat kimchi a day?

It is said that the average Korean adult consumes at least one serving (100g) of kimchi a day, which immediately puts them over 50\% of the daily recommended intake of vitamin C and carotene. Additionally, most types of kimchi contain onions, garlic, ginger, and chili peppers; ingredients that are salutary.

Do Koreans smell garlic?

But a lot of Korean food do have quite the smell. Whether it’s from garlic, kimchi, or grilled meat, the smell does get caught in the fabric of our clothes.

Which country is famous for kimchi?

Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid bacteria.

How much kimchi do Koreans eat a year?

Kimchi is not just cabbage salad — it is essential to the culture of the country. There are hundreds of different varieties of kimchi in Korea, and about 1.5 million tons of it is consumed each year.