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김치 (Kimchi or Kimchee) is a traditional fermented Korean dish made of vegetables with a variety of seasonings. There are over a hundred types of Kimchi made with a main vegetable ingredient such as napa cabbage, radish, scallion or cucumber. Kimchi is also a main ingredient for many Korean dishes such as 김치찌개 (Kimchi jjigae – Kimchi stew), 김칫국 (Kimchiguk – Kimchi soup) and 김치볶음밥 (Kimchi bokkeumbap – Kimchi fried rice).

Be Soc (Baby Chipmunk) and Be Nhim (Baby Porcupine) are having fun at making Kimchi.

Ingredients to make Kimchi

1 fresh napa cabbage 1 cup of salt 1 cup of 고추가루 (Gochugaru, Korean chilli powder not flakes) 1/2 nashi pear 1 white radish Water Onions Garlic Ginger

We need some fresh napa cabbages

… and a fresh radish

1/2 nashi pear and garlic

Some water to wash vegetables

Salt and 고추가루 (Gochugaru, Korean chilli powder)

A large pot to store Kimchi

Ready to be eaten Kimchi

*Behind the scenes*

Thanks for reading. Bye bye~

*Picture taken with Be Soc’s polaroid (instant) camera*

Concept by: OctoTini Photographer: Daniel Duong

A Way to Enjoy Kimchi All Year Round
Kimchi, one of Korea's healthy fermented foods (Korean Fermented Foods and Science), is a common side dish in Korea that is served in every Korean meal. Being a side dish that is present in meals all year round, Korea has developed the Kimchi refrigerator to possess innovative and superior technology that allows the preservation of Kimchi's taste and freshness. To better grasp the unique technology behind the Kimchi refrigerator, it is important to understand the fermentation process of the Kimchi and the best conditions for storing it...

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