Well, the Korean wave is hitting these days more than coronavirus, I have seen the dish kimchi in most of the Kdrama’s which is more similar to Indian pickles, mostly called Achaar. Is kimchi the new Achaar for Indians!
Let’s have a hot comparison.
Kimchi(김치)
Kimchi is a traditional Korean national dish and is made with salted fermented vegetables. It usually contains cabbage and other seasonings like sugar, salt, onions, garlic, ginger, and chili peppers. Kimchi is served with every single meal in Korea including breakfast. It may also feature other vegetables, as well as radish, celery, carrot, cucumber, eggplant, spinach, scallions, beets, and bamboo shoots. Though kimchi is generally fermented for a few days to a few weeks before serving, it can be eaten fresh, or unfermented, immediately after preparation. This dish is not only delectable but also presents many health benefits
There are at least over a hundred unique types of kimchi available in Korea. Due to varying regions, temperatures, availability of ingredients, and other environmental conditions. Perhaps, the most famous type of kimchi is the cabbage (baechu) and radish (kkakdugi) kimchi, which are widely served in Korea and Korean restaurants around the world.
Since kimchi is generally made with vegetables, it has lots of health benefits. A serving of this fermented dish is loaded with fibre, antioxidants, healthy probiotic bacteria, vitamin C, carotene, iron, calcium, and more!
Indian Pickle (Achaar)
To Indians, Pickle is in their blood. You can’t see a single home without a pickle jar in their kitchen. Unless kimchi, Pickle, mostly called “Achar” is not a national dish but serve as a side dish. The word ‘pickle’ comes from the Dutch word pekel, Which means brine. Pickling, as a way of preserving food, is almost as old as cultivation.
Pickles have been a fundamental part of the Indian food culture for centuries and are known by different names across India. Indian equivalent “Achaar” however, has its roots in the Persian term which also means “powdered or salted pickles, preserved in salt, vinegar, honey or syrup”.
Pickles can be of 3 forms; preserved in vinegar, preserved in brine or salt and preserved in oil. Indian pickles are mainly of the last variety, with different types of aromatic and flavourful oils being used for preservation. Based on the type of oil used varies from region to region, for instance, mustard oil is a popular medium used in Northern India, whereas the Southern region prefers the more subtle flavour of sesame oil.
Mango pickles are widely available across the country as numerous pickle has created different versions regarding this national favorite. Unless mango pickles, there are also other pickles like Chili Pickle, Lime Pickle, Lime-Chili Pickle, Mixed Pickle, ginger, gooseberries and the combination goes on.
When compared to kimchi and achaar, both are mouth watery and lip-smacking delicious. Which one will you go for?
bluepencorner 