Kim-Chi Đại Hàn (Tongbaechu Kimchi) - A thousand year old tradition (from The Wonderful World of Kerean Food)
Tastes of Devotion - From humble meals served at Buddhish temples to elegant feasts served in ancient palaces, Korean cuisine offers a wide range of tastes and styles. Over recent years, the fresh and delicious taste of this unique Asian fare has spread and it can now be enjoyed in countless destinations worldwide.
Most Korean foods are made with all-natual ingredients, and traditional foods such as soybean paste, Korean chili powder and kimchi have a long history that can be traced back more than a thousand years. Moreover, many of the peninsula's dishes have been praised for their healthful properties, including kimchi, which is rich in vitamins, aids digestion, and may even help prevent cancer.
But among the various ingredients that make Korean food appetizing, the often-cited, most important ingredient is devotion. Koreans believe that preparing a truly delicious meal requires a great deal of care and dedication, and perhaps this is the reason people from all over the world continue to come to Korea and fall in love with Korean cuisine.
Whole cabbage kimchi - is the most common kimchi in Korea. It is usually made during winter and is included in every Korean meal.
A meal without kimchi is unthinkable for most Koreans. Despite being fermented all winter long, the cabbage leaves used for this common dish stay fresh and crispy. Moreover, by being rich in seasoning and having a spicy yet sweet taste, kimchi adds a savory flavor to all types of food and is the perfect accompaniment to any meal. However, kimchi is not just a flavorful dish, it also contains numerous preventing various types of cancers. This has resulted in kimchi quickly emerging as on of the popular dishes in the world. The Korean spirit i embedded in kimchi, and the care and devotion it takes to make this tasty dish is an embodiment of the soul of the entire country.
How To Make Kimchi
Kimchi, characterized by its spicy taste and crispiness, is the most well-known Korean dish. Depending on the fermentation process, ingredients, region and weather, the taste of kimchi changes, which is why there are over 200 types of kimchi. According to Health magazine, kimchi is on of the world's healthiest foods. Health described it as "loaded with vitamins A, B, and C, but its biggest benenit may be in its {healthy bacteria} called Lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer."
step 1: Cutting
-2 kgs (about 5 lbs) cabbage - split cabbage in quarters (cutting from the root half way then split the rest - this will avoid making pieces of cabbage)
-Prepare = 1 c. Korean chili powder, 30gr fish sauce (or shrimp sauce or anchovy sauce), 10 gr sugar, 5 gr chopped ginger, 40 gr chopped garlic, 1 pureed pear, some oyster -- and coarse salt
-Green onion, radishes, carrots, dropworts.
step 2: Marinating
-Sprinkle coarse salt evently between all the cabbage leaves - for 10 minutes
-Immerge the cabbage in salted water - for 6 hours (turn cabbage about 10 times during the process)
step 3: Rinsing
-Rinse cabbage twice - drain for 3 hours
step 4: Filling
-cut radish + carrot in thin strips of about 0.2-0.5cm wide
-cut onion + green onion about the same length
-soak radish, carrot, onion, green onion in salt water for 30 min. then rinse - and dry.
-chop garlic + ginger -- puree pear
-combine all ingredients
step 5: Kimchi
-Coat each cabbage quarter with an appropriate amount of filling (between all leaves)
-To give a nutty flavor, sprinkle some sesame seeds on each cabbage quarter.
-Stack them in a container.
If you want fresh made kimchi, you can eat it unfermented, or if you want to use it in kimchi stew or kimchi pancakes, let it ferment for 2-3 days in a cool area or in the refrigerator.
Nghiên cứu thêm người này làm
Kimchi.
Kim-Chi Đại Hàn (Tongbaechu Kimchi) - A thousand year old tradition (from The Wonderful World of Kerean Food)
Tastes of Devotion - From humble meals served at Buddhish temples to elegant feasts served in ancient palaces, Korean cuisine offers a wide range of tastes and styles. Over recent years, the fresh and delicious taste of this unique Asian fare has spread and it can now be enjoyed in countless destinations worldwide.
Most Korean foods are made with all-natual ingredients, and traditional foods such as soybean paste, Korean chili powder and kimchi have a long history that can be traced back more than a thousand years. Moreover, many of the peninsula's dishes have been praised for their healthful properties, including kimchi, which is rich in vitamins, aids digestion, and may even help prevent cancer.
But among the various ingredients that make Korean food appetizing, the often-cited, most important ingredient is devotion. Koreans believe that preparing a truly delicious meal requires a great deal of care and dedication, and perhaps this is the reason people from all over the world continue to come to Korea and fall in love with Korean cuisine.
Whole cabbage kimchi - is the most common kimchi in Korea. It is usually made during winter and is included in every Korean meal.
A meal without kimchi is unthinkable for most Koreans. Despite being fermented all winter long, the cabbage leaves used for this common dish stay fresh and crispy. Moreover, by being rich in seasoning and having a spicy yet sweet taste, kimchi adds a savory flavor to all types of food and is the perfect accompaniment to any meal. However, kimchi is not just a flavorful dish, it also contains numerous preventing various types of cancers. This has resulted in kimchi quickly emerging as on of the popular dishes in the world. The Korean spirit i embedded in kimchi, and the care and devotion it takes to make this tasty dish is an embodiment of the soul of the entire country.
How To Make Kimchi
Kimchi, characterized by its spicy taste and crispiness, is the most well-known Korean dish. Depending on the fermentation process, ingredients, region and weather, the taste of kimchi changes, which is why there are over 200 types of kimchi. According to Health magazine, kimchi is on of the world's healthiest foods. Health described it as "loaded with vitamins A, B, and C, but its biggest benenit may be in its {healthy bacteria} called Lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer."
step 1: Cutting
-2 kgs (about 5 lbs) cabbage - split cabbage in quarters (cutting from the root half way then split the rest - this will avoid making pieces of cabbage)
-Prepare = 1 c. Korean chili powder, 30gr fish sauce (or shrimp sauce or anchovy sauce), 10 gr sugar, 5 gr chopped ginger, 40 gr chopped garlic, 1 pureed pear, some oyster -- and coarse salt
-Green onion, radishes, carrots, dropworts.
step 2: Marinating
-Sprinkle coarse salt evently between all the cabbage leaves - for 10 minutes
-Immerge the cabbage in salted water - for 6 hours (turn cabbage about 10 times during the process)
step 3: Rinsing
-Rinse cabbage twice - drain for 3 hours
step 4: Filling
-cut radish + carrot in thin strips of about 0.2-0.5cm wide
-cut onion + green onion about the same length
-soak radish, carrot, onion, green onion in salt water for 30 min. then rinse - and dry.
-chop garlic + ginger -- puree pear
-combine all ingredients
step 5: Kimchi
-Coat each cabbage quarter with an appropriate amount of filling (between all leaves)
-To give a nutty flavor, sprinkle some sesame seeds on each cabbage quarter.
-Stack them in a container.
If you want fresh made kimchi, you can eat it unfermented, or if you want to use it in kimchi stew or kimchi pancakes, let it ferment for 2-3 days in a cool area or in the refrigerator.
Nghiên cứu thêm người này làm Kimchi.
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