Good Eats: Kimchi  Kimchi is a very nutritious dish that is high
in fiber and low in calories because the main ingredients are
vegetables. By Sarah Platanitis I’m no stranger to Korea’s spicy
national dish. I’ve written about it and ate it at teeny cafes
in Seoul when I stayed there waiting for a work visa. My Korean
ESL students are pretty excited when they hear that I’m brave
enough to eat it. They tell me about the awesomeness of kimchi
jjigae (stew) kimchi bokkeumbap (fried rice) and kimchi jeon
(pancakes). Kimchi is a very nutritious dish that is high in
fiber and low in calories because the main ingredients are
vegetables. Napa cabbage, radish and scallion are staples in the
recipe but there are over a hundred varieties and they’re all
catalogued the Kimchi Field Museum in Seoul. Yes, Virginia,
there really is a kimchi museum and they have many strange
dioramas.  What gives kimchi its kick is the seasoning. Ginger,
chopped radish, garlic, the list goes on. Gochugaru, or hot
chili pepper flakes, is added