Here are some kinds. In recent years, kimchi has received the blessing of science for its rich dietary value. Researchers have found that kimchi contains a surprisingly large amount of vitamin C and carotene, as well as substantial amounts of protein, fats, carbohydrates, calcium, and vitamins A, B1 and B2. And while kimchi has been ripen, it ferments, producing organic acids with fresh, pungent flavors. As the kimjang season approaches every year, temporary markets appear exclusively for the sale of kimchi ingredients.
Trucks bring tons upon tons of cabbages and radishes to the cities.
As an act of friendship, housewives often exchange bowls of kimchi . In doing so, they give their friends a taste of their own unique traditional recipes, which have been handed down from generation to generation. There are even kimchi factories that can produce a winter's supply of kimchi to suit any individual's palate. Many old generation does not prefer these ready-made kimchi , but new generation who do not know how to make kimchi well or is busy like to use these kimchies . This recipe is the simplest and easiest one.