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Kimchi: Truly Asian

Asia is probably one the most visited continents in the world. There are so many countries that share ancient traditions and culture: some are eccentric and some are just mind blowing. Not to mention the exotic dishes such chicken feet, grilled pork blood, fried intestines and aged egg. It may sound ridiculous and disgusting but these are delicious and some are known to be aphrodisiacs. Not to worry because the following recipe is mouthwatering, scrumptious and non-exotic, as long as you can handle the heat.

Kimchi is a Korean traditional accompaniment. Back in the old days, the Koreans were used to salting fish and vegetables, due to the fact that fishing and farming were the main source of livelihood. Kimchi started out as a fermented vegetable, with no pepper or spices, it is a lot similar to Germany’s Sauerkraut or the Philippines Atchara. The red pepper was later introduced in 1592 when the Japanese invaded Korea, but it was used popularly in the recipe until more or less 200 years after.

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