Kimchi sauce they are all the same. Asian Secrets: Kimchi Sauce Recipe

There are many different seasonings around the world that enhance the taste of our favorite dishes. So, for example, kankochi seasoning will be an excellent sauce for any meat. Korea is the origin of this dish.

The people of this country eat it every day with absolutely any food. We traditionally use it to make kimchi (chimchi) in Korean. This seasoning is stored for a long time in the refrigerator and will always come in handy. So, let's take a closer look at the process of its preparation.

Seasoning kankochi

Kitchen appliances and utensils: meat grinder, bowl, convenient utensils for storing seasonings.

Ingredients

Step by step recipe

video recipe

And now watch a two-minute video in which they shared with us the simple process of preparing the sauce. You will see the process of mixing the ingredients and how the finished product will turn out.

• According to the classic recipe, the proportion of pepper for seasoning is 1: 1. If you do not want to get such a spicy product, you can reduce the amount hot pepper.
• You can not add coriander to the composition of the kimchi sauce right away, and you can also use other spices at your discretion.
• You can store it in closed jars in the refrigerator.

Feed options

• Kimchi is always made with this sauce.
• It can be served on the table and fill any dishes.

cooking options

So you and I learned how the sauce is made for a delicious, spicy dish from Chinese cabbage, which we know as kimchi or chimchi. The sauce is always needed on the table, because it can be added to absolutely any product to add or emphasize their taste. I will leave for you a few more simple, but very tasty seasonings that you can easily cook at home.

• The top five seasonings in the world include, which has several cooking recipes and each of them is spicy and tasty in its own way. This dish can be served with meat, fish or pasta.
• Will never go out of fashion. Cheese itself gives spice to absolutely any product, so the sauce from it turns out to be insanely tender and tasty. It can also be combined with any products.
• It is very popular now to serve meat sauces from various berries. So we have long been accustomed to sweet and sour cranberry sauce, which perfectly complements barbecue or barbecue. If you want to diversify your seasonings to meat dishes I recommend to try. It turns out very tasty and adds freshness to any product.

• And let's take a look at the French cuisine and take it for ourselves. Its main ingredients are eggs, olive oil and green onions. It goes well with any fish and other seafood.
• Many of us are fans of fast food, and what could be easier than pasta with delicious sauce. Now such a dish and we have the Italian name pasta, but still, let me tell you how to cook very tasty ones that can be stored in the refrigerator and with their help dinner will be ready in 10 minutes.

Dear readers, I would very much like to be useful to you today. I hope you have prepared the seasoning according to the above recipe and are satisfied with the finished product. Leave your feedback and suggestions in the comments, I would be interested to know your opinion. And now I wish you success and bon appetit!

If you are interested not only in Korean culture, but also in its cuisine, you have probably heard references to kimchi sauce more than once. Today, this gas station has conquered many. Next, we will talk about the secrets of cooking this Korean dish.

What it is?

By the way, the name "kimchi" originally belonged to Beijing cabbage in a special spicy marinade. Then they began to add fruits to it, which gave the dish a new taste.

Now fans of Asian cuisine can easily order the legendary sauce in online stores. But true connoisseurs of Korean cuisine prefer to cook this dish with their own hands. Korean kimchi sauce is not that difficult to make at home. The main thing is to get necessary ingredients and familiarize yourself with the technology of preparation.

This gas station is quite peculiar, there are practically no analogues to it. That is why it is so important to familiarize yourself with the specifics of its preparation.

The main ingredient in kimchi sauce is gochujang paste. It is made from fermented beans and rice with lots of hot peppers. In European cuisine, there is no alternative to this pasta. But if you can't get it, no problem. You can replace it with thick hot ketchup. But due to the adjustments made to the composition, kimchi sauce, of course, will no longer have original taste.

Another common ingredient is fish sauce. This product is difficult to get, and there is nothing to replace. You can simply exclude it from the kimchi sauce or replace it with fish broth. Of course, the taste of the dressing will suffer, but only a true connoisseur of Korean cuisine will notice this.

Other ingredients for making Korean kimchi are much easier to get. But they can be replaced. For example, lime juice - for lemon juice, rice vinegar - for apple or wine. The result of this will not change much.

Some versions of the sauce have a specific smell that not everyone likes. This is all the merit of Beijing cabbage. If you are sensitive to aromas, give preference to recipes with fruit - such dressings have a pleasant aroma with fruity notes.

Carefully! Kimchi sauce surpasses many well-known Korean dressings in its spiciness. People suffering from diseases of the gastrointestinal tract or hypertension should use it with caution in food.

Classic recipe (without cabbage)

The ingredients for the kimchi sauce for this recipe are as follows:

• 30 grams of ginger root;
• 3-4 cloves of garlic;
• 50 ml lime juice;
• 50 ml of rice vinegar;
• 30 ml fish sauce;
• 20 grams of sesame seeds;
• 100 ml gochujang paste

Let's start cooking:

• We clean the ginger root, grind it on a grater.
• Grind the garlic cloves by passing through a special press.
• Put the ginger and garlic in a blender bowl, beat them. This will give the sauce a smoother texture.
• Next, add gochujang paste to the products, beat again.
• Add lime juice, fish sauce and vinegar.
• Mix all the ingredients in a blender, transfer to a bowl.

• Then fry the sesame seeds in a dry frying pan for 2-3 minutes and pour into the sauce. Mix everything by hand.
• Put the sauce in glass jar and put in the refrigerator.

Since kimchi sauce is a rather hot dressing, it should not be added to dishes in large quantities.

By the way! If the jar is sterilized, the sauce can be stored in the refrigerator for up to two weeks.

Traditional cabbage kimchi recipe

We stock the following products:

• half a kilogram of Beijing cabbage;
• 100 grams of carrots;
• 75 grams onion;
• 40 grams fresh ginger;
• 5 garlic cloves;
• 20 ml fish sauce;
• 20 grams of green onions;
• 50 ml gochujang paste;
• 30 grams rice flour;
• 200 ml of water;
• sugar, salt - to taste.

Now let's study the cooking process itself:

1. We cut cabbage leaves at the base, rinse them under running water. Salt each leaf, leave for 4 hours.
2. Next, chop the onion. large pieces, carrots - straws or rub on a grater.
3. Cut the garlic and ginger into small pieces, grind in a blender. We put the onion in there.
4. Dilute the flour in a glass of water, heat it up. As soon as the mixture begins to boil, add a couple of tablespoons of sugar, mix. Cook the mixture a little more until the consistency of jelly.
5. Mix carrots with gochujang paste, green onion and garlic-onion-ginger mixture.
6. We wash the pickled cabbage, squeeze it, twisting the leaves.
7. Lubricate the leaves with the resulting mixture, put in the refrigerator.

When serving, finely chop the appetizer with a knife so that it acquires the consistency of a thick sauce. You can add a fruity note to the dish by adding an apple chopped in a blender. Then the dressing will become soft, fresh and spicy.

How much does kimchi sauce cost (average price for 1 liter)?

Moscow and Moscow region

Kimchi sauce is considered the main ingredient in more than 170 national dishes. Japanese cuisine. The sauce is often called kimchi paste, this is primarily due to the composition and consistency of the product. Traditional kimchi sauce contains the following ingredients: apples, ginger, garlic, tangerines and red peppers. It is noteworthy that kimchi sauce owes its appearance to the national Korean dish called kimchi or kimchi, as well as chimchi, chim-cha, etc.

The basis of the Korean kimchi dish is Chinese cabbage, which is fermented with a special marinade. Sauerkraut (Kimchi, kohlrabi, radish, or lobs are also used for kimchi) is considered the main dish in the daily meal of all residents of North or South Korea. Koreans believe that the dish contributes to the normalization of metabolic processes and warns against obesity. The dish was enjoyed not only by the people of Korea.

In modern times, the marinade for sauerkraut has been transformed into a separate kimchi sauce, which is often used as a condiment in Asian dishes. With the help of kimchi sauce paste, marinate ingredients for meat and fish dishes. Kimchi sauce is often added to spicy seafood soups. Kimchi sauce gives the final dish a sharp taste and rich aroma. Kimchi paste is used to make sushi.

Moreover, kimchi paste is added directly to sushi and rolls or served as hot sauce to the dish. The Japanese have become so fond of Korean kimchi sauce that they consider pasta to be their national dish. In Japan, kimchi sauce is called "kimuchi". Remarkably, the Japanese use kimchi sauce not only as a marinade or sushi ingredients, pasta is considered a separate dish that must be included in the daily diet of all residents of the Land of the Rising Sun. It's connected with useful properties product.

Kimchi paste is a low-calorie and dietary food. The composition of kimchi sauce contains a large amount of vitamins, as well as active natural substances that help strengthen the immune system of the human body, and also normalize digestion. Kimchi sauce is a unique product that is famous for the eccentricity of its ingredients and their flavor combination.

Just a glance at the composition of kimchi sauce is enough to imbue respect for the culinary skills of Korean chefs. Judge for yourself, take products that are diametrically opposed in taste and achieve an excellent taste combination based on them. It is noteworthy that the first marinade for Korean cabbage, and, consequently, kimchi sauce appeared in Asian territories around the 1st millennium BC.

Since then and up to our time, kimchi sauce has been in constant demand and popularity. Kimchi paste is a healthy dietary product. The composition of kimchi sauce contains a large amount of vitamins, as well as active natural substances that help strengthen the body's immunity, as well as normalize human digestion.

Calorie content of kimchi sauce 94 kcal

The energy value of kimchi sauce (Proportion of proteins, fats, carbohydrates - bju):

: 6 g. (~24 kcal)
: 1.1 g. (~10 kcal)
: 15.1 g (~60 kcal)

Energy ratio (b|g|y): 26%|11%|64%

Product proportions. How many grams?

1 teaspoon contains 5 grams
in 1 tablespoon 25 grams
in 1 glass 250 grams

01.09.2018

If you have never heard of what kimchi is, then you should get acquainted with this amazing delicious product. This is a spicy, incredibly invigorating combination of red pepper flakes, garlic, ginger, sugar, lime juice, water, salt and fish sauce. The amazing kimchi, whose taste is admired all over the world, has been researched for both health benefits and harms.

What is kimchi?

Kimchi is the common name for fermented (pickled) vegetables, which range from cucumbers and chili peppers to mustard leaves, but the most famous version contains cabbage seasoned with garlic, ginger, green onions, chili peppers (kochukaru) and fish sauce .

The same process is used to prepare this dish as for the production of sauerkraut or pickles. Bacteria that are released during fermentation (fermentation) preserve kimchi for a long time and give it a unique flavor.

This is the national dish of Korea, which has become popular in many countries around the world. There are about 200 varieties of it made from different vegetables. Salty and usually moderately spicy kimchi comes in a huge variety, both as pickled vegetables and as a special sauce.

Kimchi sauce is a mixture of red pepper flakes, garlic, ginger, sugar, lime juice, water, salt, and fish sauce. It is quite versatile - it is used with all kinds of dishes. The spicy and delicious notes of kimchi pair with just about anything.

What does kimchi sauce look like?

Ingredients of kimchi sauce

Fragrant, simple, authentic, healthy kimchi sauce can be made by hand in any kitchen by gathering all the ingredients that make up its composition.

Red pepper for kimchi "Kochukaru"

Kochukaru is a Korean term for red pepper flakes. The traditional form of this spice consists of sun-dried red chili peppers that have been roughly ground. The final texture is somewhere between regular pepper flakes and fine powders like cayenne pepper or paprika.

Cochucaru is tangy and sweet with smoky notes, but not as hot as many of the Latin American chili varieties. The spiciness level of kochukaru varies and ranges from approximately 1,500 to 10,000 on the Scoville scale.

Kochukaru is a Korean red pepper flake that is the main ingredient in kimchi sauce.

Some fans of Korean food believe that there is nothing that can replace kochukara. However, there are adequate alternatives that you will certainly need if you live in an area without a specialty grocery store.

• A replacement for a kochukaru can be a regular red ground pepper: It has the same bright color and moderately strong spicy aroma. It is easy to find and sold in many local shops. However, it is spicier than the original ingredient and often contains seeds that concentrate most of the heat. As a result, when using ground red pepper to replace koçukara, beware of spiciness: its amount should not exceed two teaspoons.
• Another replacement option is chipotle, which is made by drying and smoking ripe red jalapeno peppers, which is described in. It has some smokyness (but much more than kochakura) and the overall level of spiciness is quite comparable. For a substitute, mix some chipotle powder with ground red pepper for a more balanced flavor. Yes, you will increase the pungent taste a bit, but get closer to the flavor of kochakuru (albeit without a hint of sweetness).

fish sauce

Spices

And finally, most kimchi recipes call for a spice mix: pepper flakes with ginger and garlic. Garlic is one of the strong ingredients, and its flavor intensifies during fermentation, resulting in a deep, heady aroma.

In addition to these three basics, there are many variations. For the most part, the main vegetables in kimchi are Beijing or Chinese (also called Napa) cabbage. Green onions, daikon radish and carrots are also added to it. Many recipes include dozens of different types of vegetables and even fruits.

What smells and what kimchi sauce tastes like

The taste of kimchi is complex and varies depending on the recipe. The main aromatic notes include sour, spicy and umami. The smell will also vary depending on the length of fermentation and the amount of salt or sugar.

Kimchi is a fermented dish, so it has a pronounced sour taste. The lactic acid produced by the bacteria during the fermentation process also imparts a pungent flavor.

Depending on how much red pepper is used, kimchi sauce can taste either light or very spicy.

How to choose and where to buy kimchi sauce

The popularity of kimchi has been steadily growing around the world, and it can now be found in many grocery stores in major cities. Look for it in the chilled pickles and sauerkraut section.

Choose brands that do not pasteurize this product, as the pasteurization process destroys the beneficial bacteria population. Also, the composition should not contain artificial preservatives, dyes and flavors.

The easiest way to purchase kimchi sauce is to order with delivery in specialized online stores.

Kimchi is also available in Asian markets, Korean cafes and restaurants, and sushi bars.

How to cook kimchi - a simple Korean cabbage recipe

In the old way of cooking, kimchi was kept cool underground in jars, and with the development of technology, special refrigerators began to be produced for this.

Cooking at home is quite simple, but takes a little time, as it will take several days to ferment. This simple step by step recipe Korean cabbage is a great starting point if you are making kimchi for the first time, as it is very close to the original.

Ingredients for preparing 1 liter of kimchi cabbage:

• 1 medium Beijing cabbage (about 1 kg);
• ¼ cup sea salt;
• 1 tablespoon minced garlic (5-6 cloves)
• 1 teaspoon grated fresh ginger root;
• 1 tsp Sahara;
• 2 tbsp. l. fish sauce;
• 1-5 art. l. red pepper kochukaru;
• 200 g daikon, peeled and cut into thin strips;
• medium-sized onion, chopped into half rings.

Cooking method:

1. Cut the head of cabbage lengthwise into 4 pieces. Cut off the stalks. Cut each quarter into 5cm strips.
2. Place cabbage in a large bowl and sprinkle with salt. Rub it with your hands until it starts to soften a little. Add enough water to cover the cabbage. Press it down with a plate and weight it down with a jar of water or beans. Let stand 1-2 hours.
3. Drain liquid from cabbage. Wash her under cold water 3 times. Drain through a colander and let the liquid drain for 15-20 minutes.
4. Meanwhile, make the kimchi dressing. Mix garlic, ginger, sugar, and fish sauce in a separate bowl until smooth. Add red pepper, using 1 tablespoon for a mild flavor, up to 5 for a spicy one.
5. Gently squeeze the remaining water out of the cabbage and combine it with the spicy paste. Add daikon and onion. Mix thoroughly.
6. Pack the kimchi tightly into liter jar and tamp until the brine is released, covering the vegetables on top. Close the lid.

Place the jar in a cool place out of direct sunlight for 1 to 5 days.

When the kimchi is ripe (you can tell by tasting it), move the jar to the refrigerator. You can eat it immediately, but it is best after a week or two.

How to make kimchi in Korean - video

How and how long to store kimchi

Even fermented foods can go bad over time, and kimchi storage temperature has a huge impact on fermentation rate, taste, and shelf life.

Fermentation slows down with cooling and accelerates with increasing ambient temperature.
Kimchi can be stored for several months in the refrigerator, but is best used within a week of opening.

Chemical composition

Kimchi is a low-calorie food (only 34 calories per 100 grams), high in fiber and a nutrient-dense side dish.

This is a storehouse of a number of vitamins - A, B1, B2, B6, E, K and C.

Kimchi is also rich in essential amino acids and minerals such as iron, calcium, and selenium.

It has an impressive range of powerful antioxidants and probiotics in the form of lactobacilli.

Kimchi contains many useful components including capsaicin, chlorophyll, carotenoids, flavonoids and isothiocyanates and small amounts of fat and sugar.

Nutritional value of kimchi per 100g

health benefits of kimchi

Kimchi has many health benefits due to the nutrients it contains. More and more people are eating it for its taste and health benefits.

Not only does this Korean dish offer an abundance of fiber and nutrients, it also contains beneficial bacteria that fight infections and have been shown to boost immunity. Since the vegetables in kimchi are fermented (fermented), they have excellent probiotic properties.

Regular consumption of kimchi will help prevent health problems, namely:

• Helps with digestion. The fermentation process not only enhances the taste, but also creates healthy Lactobacillus bacteria, which the body needs to maintain a healthy intestinal flora. The fiber present in kimchi also helps in stabilizing bowel movements and prevents constipation.
• Regulates cholesterol. Garlic, which is used to make kimchi, is rich in selenium and allicin. Allicin is a component that helps lower cholesterol levels, thereby reducing the risk of developing cardiovascular disease. Selenium also has a protective effect on artery walls, preventing plaque formation and reducing the risk of atherosclerosis. Kimchi reduces total and "bad" cholesterol along with the concentration of glucose in the body.
• Antioxidant Properties. The antioxidants in kimchi along with the phenols and flavonoids present in it have a protective effect against oxidative damage and protect the body from the harmful effects of oxygen free radicals.
• Treats atopic dermatitis. The presence of lactobacilli in kimchi makes it a versatile condiment. It has a therapeutic effect on various skin diseases, such as atopic dermatitis, which is characterized by elevated levels of immunoglobulin E and skin lesions in the form of edema and hemorrhage.
• Promotes weight loss. Lactobacilli also aid in weight loss by controlling appetite and reducing blood sugar levels. The fiber in kimchi makes you feel full faster and keeps hunger at bay for longer, so you don't overeat.
• Increases immunity. Multi-component kimchi, rich in nutrients, contains various flavonoids and phenolic components. A variety of ingredients, including ginger, garlic and pepper involved in the preparation are super protectives, which are famous for their beneficial effects on immune system. They help fight infections and are valuable in treating cold and flu symptoms.
• Anti-aging properties. Kimchi is helpful in regulating and easing inflammation, which accelerates the aging process. Research has also shown promising results for factors such as reducing oxidative stress in cells, inhibiting lipid peroxidation, and increasing lifespan in subjects, making kimchi a powerful anti-aging ingredient.
• Prevents cancer. Cabbage present in kimchi contains beneficial flavonoids, which are believed to inhibit the growth of cancer cells. Other powerful cancer fighters are glucosinolates found in cruciferous vegetables (cabbage). Glucosinolates break down to form isothiocyanates, which are well known for their effectiveness against the growth of malignant tumors. Capsaicin is the substance that gives red peppers their pungency. It is also effective in preventing the spread of prostate cancer cells. Studies have shown that capsaicin causes prostate cancer cells to destroy themselves.
• Treats diabetes. In a study conducted on type 2 diabetics, the anti-diabetic properties of this Korean delicacy were revealed. The study showed better glucose tolerance and lower fasting glucose levels after eating kimchi.
• Reduces stomach ulcers. Kimchi has a therapeutic effect in gastritis and peptic ulcer disease caused by the bacteria Helicobacter pylori (Helicobacter pylori). Research conducted in this area has shown that antagonistic activity is due to the abundance of Lactobacillus bacteria, which prevent harmful pathogens from entering human stomach cells.

Contraindications (harm) and side effects of kimchi

In order to get only the benefits of kimchi, it is advisable to start by adding a small amount to the diet so as not to cause harm to health due to possible side effects.

Kimchi is high in fiber, which can cause problems with gas and bloating in susceptible individuals.

People suffering from high blood pressure should be careful when eating kimchi due to the high salt concentration, which is further aggravated during the fermentation process.

Excess consumption of this dish can lead to digestive problems and even exacerbate the risk of stomach cancer.

This does not mean that kimchi is unhealthy food, on the contrary, it is healthy, but there are risk factors in excess quantities.

What is kimchi sauce eaten with - culinary uses

Korean cuisine offers a wide variety of dishes that include kimchi sauce, including soups, stews, noodles, and spicy pancakes.

This is a great side dish or appetizer. It can also be added to soups, stews or rice dishes. Kimchi is deliciously good, even in sandwiches or burgers.

Here are some of the uses for kimchi sauce in cooking:

• It is used to flavor fried rice, noodles, sandwiches and even pizza.
• It is mixed with vegetables as a condiment.
• Try making the popular Korean kimchi dumplings (kimchi mandu): combine the sauce with minced pork or beef and wrap it in the dough. You can fry or steam them however you like!
• Fried eggs with ham and kimchi sauce is perfect for breakfast.
• Fried kimchi tofu (dubu kimchi) is a popular snack in Korea. It is also a very good side dish for main dishes. The spicy smell of kimchi, pork and the nutty flavor of sesame oil are amazing!

More and more people outside of Asian countries are beginning to realize that in addition to the excellent and exotic taste of kimchi, this spicy dish has a long list of health benefits.

kimchi sauce- unique in its own way palatability seasoning that looks like a thick paste. This sauce belongs to Korean cuisine and contains various components traditional in Korean cuisine, including soy mass. It is very sharp because it consists of a large amount hot pepper. By its organoleptic qualities, the product resembles tomato paste Specifically, spicy tomato sauce.

The variety of dishes and sauces of Korean cuisine, present on our tables, makes the diet more diverse. Therefore, an increasing number of them appear on our menu, and we do not always use them traditionally. The spiciness of kimchi goes well with meat products, it is often eaten with barbecue, instead of traditional Caucasian sauces. A few spoonfuls of kimchi can perfectly dilute the blandness of stews and soups or spice up other dishes of our traditional cuisine.

Kimchi sauce is easy to purchase in specialized stores or on the Internet, or you can cook at home. Its recipe is quite simple, and the reviews about the hand-made product are very positive.

What is kimchi sauce made of?

What is kimchi sauce made of? This question is asked by each of those who had to try this unique product. So, we want to note that there is no single seasoning recipe, and everything will depend only on what products you will use this sauce with in the future.

A single ingredient that is present in all variations of the sauce is gochujang. In principle, this is the very main basic component that creates an amazing, incomparable taste of the finished product. By itself, this soy paste is very spicy. It is quite dense and is essentially a mass that creates structure.

If you plan to use kimchi as a seasoning and flavor enhancer for meat and fish dishes, then the amount of the base component is increased. If, for example, the plans of the hostesses include the preparation of spicy and fragrant sauerkraut, as was originally intended by the creators of kimchi sauce, then the amount of pepper can be reduced.

In addition to the base component, ginger root, rice vinegar or lime juice, garlic and onions are most often used. One of the components unusual for our perception can be called fish sauce.

Initially, kimchi sauce was called a marinade for cooking Beijing cabbage, fermented in the process of cooking with the juice of the main product. It had a specific smell of fermentation and a rather soft texture. Subsequently, the name of this product became a household name, and now this is the name of a certain group of sauces that are similar in their basic components. Mainly:

• Apple;
• mandarin;
• hot peppers;
• mustard;
• radish "daikon";
• sweet red pepper;
• salt;
• sugar.

Sauce use

The use of kimchi sauce has found wide application both in many Asian cuisines and in ours. At home, it is used in the preparation of more than one and a half hundred different dishes. It is used in the preparation of sushi, rolls and sashimi, as well as an independent dish. In our region, the favorite product is also used in a variety of compositions.

Most often, our housewives use it to spice up vegetable dishes and meat. It should be noted that it goes especially well with delicate white chicken meat and lamb.

Some recipes suggest using this paste for pickling fatty sea ​​fish. This allows you to achieve a delicate structure of the product and at the same time rid the fish of a specific smell.

Surprisingly tasty with this sauce are young vegetables, such as zucchini or eggplant. They acquire a delicate aroma. At the same time, the zucchini get a new taste, and the little blue ones lose their natural astringent bitterness, which is replaced by a spicy aftertaste. Asparagus beans are no less tasty. And what can I say about cauliflower inflorescences ... You just lick your fingers!

Product benefits

The benefits of using the product are very large. This sauce is considered dietary, as its calorie content is low.

The chemical composition of this product is very diverse, it contains all the substances that initially make up the structure of its ingredients. We can say with confidence that it is quite balanced. Based on the components of the seasoning, we can conclude that such a paste is rich in B vitamins, vitamins A, C, E, and also contains the whole complex of basic trace elements that have a beneficial effect on the body and can support immunity.

Just a teaspoon of this piquant and original product in all respects, eaten a day, allows you to activate the protective functions of the body, improves metabolism and speeds up the processing of products. It is believed that kimchi is able to break down fats and carbohydrates, and also has a beneficial effect on the hematopoietic system.

In Asian countries, this sauce is considered to be a “longevity” product, because it perfectly starts and activates the digestion process. And, probably, it is difficult to find someone who, having once tried this incomparable product, would not like to eat it again and again.

Usage restrictions

There are still restrictions on the use of the product, despite its seemingly natural and complete harmlessness.

People of certain categories who, due to illnesses or certain conditions, need to eat this sauce strictly in doses or refuse altogether, should be wary of the issue of using the sauce. These include pregnant and lactating women and people suffering from allergies and diseases:

• gastrointestinal tract;
• of cardio-vascular system;
• excretory system;
• endocrine system.

Not recommended overuse sauce on an empty stomach. And also you can not eat this seasoning for those who suffer from periodontal disease or frequent stomatitis, in order to avoid irritation of the mucous membrane and the formation of ulcers.

What to replace?

What is a substitute for kimchi sauce? This question is asked by many housewives. In essence, the sauce resembles our raw, very spicy tomato adjika. Only there are no tomatoes in its composition, and tangerines play their role.

It is impossible to say unequivocally that kimchi sauce can be replaced with a product familiar to us. Therein lies its desire for the consumer.

The use of various sauces, dishes and seasonings of Asian cuisine in food allows you to diversify the menu of any family, and thanks to kimchi, dishes familiar to us can be discovered in a new light.