Kimchi is a traditional Korean vegetable side dish...
In every culture there are unique ways of cooking and preserving foods. When it comes to preserving vegetables, kimchi would be by far the best way in the world.
Kimchi is an absolute n
ecessity in every Korean meal. It is a kind of food that combines the savor, nutrients and preservable type of food. kimchi is made from cabbage or vegetables, marinated in a mixture of vinegar and spices until it begins to ferment.
Kimchi or kim chee, is a traditional fermented Korean dish made of vegetables with a variety of seasonings.
It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.
Early kimchi was made of cabbage and beef stock only.
So Kimchi is Korea's national dish, as is pasta in Italy.
Kimchi can be categorized by main ingredients, regions or seasons.
Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration.
In Summer radishes and cucumbers are summer vegetables made into kimchi.
The greatest varieties of kimchi were available during the winter.
In the past these were prepared in early winter and stored in the ground in large kimchi pots.
Winter in Korea lasts for three or four months, so Korean people have developed a very effective way of preserving kimchi.
Kimchi can be made of one or more kinds of vegetables including radish, Chinese cabbage and cucumber by salting the vegetables with salt, and seasoning with assorted items like chili, garlic, scallion, ginger, and fish juice. After fermenting for a period of time at an appropriate temperature in a sealed container, the mixture of ingredients is turned into a nutritious food which is abundant in vitamins, minerals and fiber.
The cabbage is the most common and popular kimchi.
Kimchi's Flavors are sour, spicy, salty| sweet, garlic, and in many
kimchi fish sauce is also added at the time of fermenting.
Kimchi's popularity has increased around the world.
Korea's national dish of spicy fermented vegetables because it gives texture, tang and a spicy kick.
Kimchi or kim chee, is a traditional fermented Korean dish made of vegetables with a variety of seasonings.
It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.
Early kimchi was made of cabbage and beef stock only.
So Kimchi is Korea's national dish, as is pasta in Italy.
Kimchi can be categorized by main ingredients, regions or seasons.
Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration.
In Summer radishes and cucumbers are summer vegetables made into kimchi.
The greatest varieties of kimchi were available during the winter.
In the past these were prepared in early winter and stored in the ground in large kimchi pots.
Winter in Korea lasts for three or four months, so Korean people have developed a very effective way of preserving kimchi.
Kimchi can be made of one or more kinds of vegetables including radish, Chinese cabbage and cucumber by salting the vegetables with salt, and seasoning with assorted items like chili, garlic, scallion, ginger, and fish juice. After fermenting for a period of time at an appropriate temperature in a sealed container, the mixture of ingredients is turned into a nutritious food which is abundant in vitamins, minerals and fiber.
The cabbage is the most common and popular kimchi.
Kimchi's Flavors are sour, spicy, salty| sweet, garlic, and in many
kimchi fish sauce is also added at the time of fermenting.
Kimchi's popularity has increased around the world.
Korea's national dish of spicy fermented vegetables because it gives texture, tang and a spicy kick.
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