subject: Kimchi: First Taste, Lasting Impression [print this page] I had heard of kimchi before and its many healthful qualities but had not actually dared to try it until I went to a business lunch in a Korean restaurant. Until then my impression of Asian cuisine was limited to the experience of eating sushi, maki and noodles with stir-fried beef. Kimchi, as far as I was concerned, was just another Asian dish.
Kimchi is a side dish, an appetizer opener, if you will. I nearly made the mistake of eating it as a condiment. Good thing a colleague mentioned that it is supposed to be eaten as a saladat least during a proper meal when it is served neatly in a small dish or bowl. Kimchi, after all, is so deeply ingrained in Korean culture that it is a common and (to Westerners) surprising ingredient in many types of foodfrom entrees such as grilled meats, steamed fish, pork belly and stews to snacks such as pancakes, dumplings and nori rolls. It is even mixed with local junk food. Budae jigae, a steamy hot concoction that uses ramen noodles, hot dogs and Spam, also has kimchi. This dish is a popular hangover cure. Ask any college student in Korea who had been out for too many nights.
I was trying kimchi for the first time and I was wary. I had an unfortunate experience with unfamiliar food before courtesy of wasabi, that deceptive piece of Japanese culinary creativity. Let's just say I ate too much and too soon and to say that it was unpleasant would be an understatement. Would kimchi be the same?
My chopsticks hovered over the plain white ceramic dish and descended on the lump of pickled vegetables. The restaurant used lettuce for their version and it was cut into bite-sized pieces. I lifted the smallest piece I could find and proceeded to give it a try. What a pleasant surprise it was.
Kimchi is a study in contrasts: crunchy and soft, cool and hot. It cleanses the palate as it burns the tongue. The first piece I had was the leaf part of the lettuce. The softer leaf parts were limp due to the long exposure to the liquids in the curing ingredients but the rest remained crunchy and lively. There was a pleasant yet momentary resistance to the vegetable as my teeth sank through it. After that, it was just chewy freshness. As for the famous kick, it was there all right but it wasn't the wallop that the pea-sized wasabi I tasted. When kimchi touches your mouth, you are met with that piquant aroma that is immediately followed by the sour, salty, pungent, hot and garlic-infused flavors that create the fiery tingle. This sensation envelops the whole of your mouth and follows the path of the kimchi right to your throat.
Not willing to let go of the sensation that easily, I followed it up with another bite-sized piece and then another and another until the plate was empty. When it was over, my first taste of kimchi left me with a tingling mouth, an open palate and a good appetite.
Health Benefits
One of the reasons that I was glad to try kimchi is that it is so much more than just a side dish. It is packed with antioxidants such as vitamins A and C and energy sources such as Vitamin B. It is also a natural source of lactobacilli, that group of good bacteria that aid in proper digestion and in the prevention of yeast infections. Plus, there's more: according to some studies, fermented cabbage contains compounds that could prevent cancerous cells from developing.
So what's good about kimchi? I would say, everything! It's an excellent introduction to Korean food, a great side dish that goes well with meat, fish, chicken and other vegetables, and a tasty, healthy addition to everyday food like omelets, soups and stews.
