medcom.id, Jakarta: Kimchi is a traditional Korean fermented dish. It has unique sour and spicy taste.
The dish is usually made from Chinese cabbage. It can also be made from radish, scallion or cucumber.
Chef Lucky Agustino explained kimchi has unique fermentation method. First, the Chinese cabbage is soaked with salt water. Afterwards, it is mixed with traditional Korean sauce. It is then fermented for at least four days.
"In Korea, it is usually fermented for weeks, months, even years," Lucky told Metrotvnews.com recently.
However, Kimchi cannot be made in Indonesia due to the country's hot climate.
Lucky added that fresh kimchi has a strong sour and a bit spicy taste. The fresh kimchi also has crunchy texture.
Meanwhile, spoiled kimchi has bad aroma. "It will stink," he concluded.
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