A Love for Kimchi

by Kathleen Pokrud
Home Made Kimchi

Past President of the International Women’s Club of Thailand

Kimchi is Korea’s national dish and and one that’s eaten with virtually every meal. A staple in Korean cuisine, it is a traditional side dish made from salted and fermented vegetables. I love this dish, and always been fascinated by its making. Many Korean friends tell me that since the process is fermentation, each time the dish is made even with the same recipes and ingredients, the taste can vary.

Preparing and eating kimchi

In Korea, the family Kimchi recipe is a Guarded Secret. There are more than 300 different varieties of Kimchi, depending on the main vegetable ingredient used, and the region or season in which they’re made. I was told that many Korean husbands take pride in the multiple varieties of home made Kimchi made by their wives.

As such, the taste of your Kimchi can make or break your family’s meal and, in the case of company, a poor quality batch can be a social embarrassment.

Background on Kimchi

Kimchi is prepared and enjoyed in many varieties. It makes an excellent side dish or pre-meal appetiser. It can also be added to soups, stews or rice dishes.

There are hundreds of varieties of Kimchi made with different vegetables as the main ingredients. Traditionally, Kimchi was stored underground in jars to keep cool and unfrozen during the winter months. Today, Kimchi refrigerators are more commonly used; these are designed specifically to meet the storage requirements of Kimchi types and different fermentation processes.

Women Group

Kimchi usually becomes too sour when stored in a conventional refrigerator for over a week. In contrast, Kimchi can be stored in a Kimchi refrigerator for up to 4 months without losing its qualities.

Kimchi is mainly served as a side dish with every meal, but also can be served as a main dish. Kimchi is globally recognised as a spicy fermented cabbage dish, but there are currently more than 300 varieties using other vegetables as well. These variations of Kimchi continue to grow, and the taste can vary depending on the region and season.

Health benefits of Kimchi

As a tangy tasty superfood, Kimchi has many health benefits. Kimchi is a low￾calorie, high fibre, and nutrient packed side dish. It is a storehouse of vitamins such as vitamin A, vitamin B1, vitamin B2 and vitamin C and offers the following benefits:

1. Promotes digestion.
2. Has a beneficial effect on cholesterol levels.
3. Rich in powerful antioxidants.
4. Boosts the immune system.
5. Anti-ageing qualities.
6. Contains anti-cancer properties, and helps prevent stomach cancer.
7. 150 grams of Kimchi contains only 40 calories.

Kimchi demonstration

Madame Oh Chungwha, the spouse of the Ambassador of the Republic of Korea, hosted the Kimchi demonstration and luncheon entitled “Make your own Kimchi to take home”.

The event was well attended and participants learned a great lesson on the history of Kimchi.

Group of men and women

IWC International Food & Tourism
Fair 2018

IWC is hosting another International Food Fair in May, following on the huge success last year where over 270 members and friends of IWC participated in the luncheon. Many international ladies groups were represented. We are rebranding this year to include the tourism aspects of various countries.

To honour the cultural exchange which is the main objective of the IWC International Food & Tourism Fair, there will be a display of international food by individual countries. Foreign embassies in Thailand which will display tourism information include Indonesia, Ireland, Korea, the Philippines and others.

Entertainment will comprise a fashion show of jewellery and handbags, a cultural performance, and a Best Dressed Contest of International Costumes. Vendor tables will provide products for sale and attractive raffle prizes of country baskets.

The IWC International Food & Tourism Fair aims to foster cultural exchange between international expatriates and Thai communities, and we hope the event will be a fundraising opportunity to provide financial resources for projects that promote the education of less fortunate young girls as well as the empowerment of women.

Women Speaking

IWC International Food Fair

International Women’s Club of Thailand presents:
The IWC International Food & Tourism Fair 2018 Tasty cuisine from around the world cultural performance Jewellery & handbags fashion show Best dressed contest of international costume

preparing kimchi

Attractive raffle prizes
Date: 10th May 2018 (Thursday)
Time: Bazaar 10am
Registration 11:30am Lunch 12:00 noon
Venue: Novotel Sukhumvit Soi 20
Bangkok (02 009 4999)
Dress code: International attire
Menu: International buffet
Price: 1,200B
Proceeds from this charity event will support education and women’s empowerment projects.
Contact: Nora Kositamongkol 081 936 0778
Atchara Hall 081 848 0980

Kimchi on bottle

Simple Kimchi Recipe


• 2.5 lbs Napa cabbage, stemmed and cut lengthwise
• 6 to 8 cups + 1 tablespoon water, filtered or distilled
• 1/4 cup + 1 tablespoon kosher or sea salt
• 5 garlic cloves, minced
• 2 daikon radishes, trimmed and cut into matchsticks
• 1 bundle scallions, trimmed, cut into 1 inch sections
• 1 tablespoon fresh ginger, grated
• 3 to 5 tablespoons coarse Korean red pepper flakes
• 1 teaspoon white sugaพ

Cooking directions

1. Rinse and prep cabbage. Cut cabbage into strips and place in mixing bowl.
2. Pour cabbage into a strainer and rinse under cool running water.
3. Combine sugar, pepper flakes, and sugar in a small mixing bowl.
4. Meanwhile, rinse and prep daikon, ginger, scallions and garlic.
5. Combine the ingredients and pack into Mason jar.

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