Korea’s Favorite Fermented Superfood: Kimchi
In Korea, no meal is complete without a side of kimchi.
Nationally recognized for its health benefits since ancient times,
kimchi started gaining international acclaim after Korean scientists
offered data suggesting kimchi as a cure for AI (Avian Influence,
commonly referred to as ‘bird flu’). Although the results of the study
were not conclusive, kimchi’s myriad of health benefits earned it a
place as ‘one of the five healthiest foods in the world’ (U.S. Health
Magazine) along with olive oil (Spain) and natto (Japan).
Kimchi is a fermented food. Typically, Chinese cabbage or white radish is salted and mixed with red chili peppers, garlic, ginger, salted fish, and other ingredients. Originating from fermented and salted vegetables that were prepared during the winter, kimchi played a crucial role in the Korean diet in a time when vegetables were not readily available.
Kimchi is a fermented food. Typically, Chinese cabbage or white radish is salted and mixed with red chili peppers, garlic, ginger, salted fish, and other ingredients. Originating from fermented and salted vegetables that were prepared during the winter, kimchi played a crucial role in the Korean diet in a time when vegetables were not readily available.
Even when seated in front of a lavish feast, most Koreans tend to look for the kimchi first. Korean tastes may have changed over the years, but one thing remains the same: kimchi is a must-have item at the table. Almost every restaurant in Korea (even many serving ‘western food’) serves kimchi as a free side dish, complete with unlimited refills. Koreans’ love affair with kimchi even led to the invention of a refrigerator designed specifically for storing kimchi. Today, over fifteen years since its invention, the kimchi refrigerator can be found in roughly 80 percent of Korean households.
Koreans’ love affair with kimchi led to the invention of a refrigerator designed specifically for storing kimchi. Today, over fifteen years since its invention, the kimchi refrigerator can be found in roughly 80 percent of Korean households.
Kimchi Nutrition Facts
Made of a diversity of vegetables, kimchi contains an
abundance of dietary fibers and is low in calories. It also provides
important sources of vitamins and minerals, such as: vitamin C, vitamin
B, beta-carotene, calcium, iron, and phosphates. Many studies over the
years suggest that the lactobacillus in kimchi help fight against
bacteria and cancer and help prevent aging and obesity. They are equally
effective as treatments for age-related diseases (such as high blood
pressure and diabetes), heart disease, and digestive diseases.
Ideal Kimchi Storage
Kimchi is best when fermented 2-3 weeks at 2-7℃, as
opposed to being fermented for extended periods of time. Its taste and
nutritional value peak during this time. After it’s prepared, Kimchi
needs to be stored in an airtight container at a consistent temperature
of 0-5℃ to ensure a long shelf-life.
Kimchi Cuisine
Made of well-fermented kimchi, pork, and water, Kimchi
Jjigae (김치찌개, kimchi stew) is one of the most popular dishes using
kimchi. Other popular dishes that use this ‘miracle food’ as a main
ingredient are Kimchi Bokkeumbap (김치볶음밥, kimchi fried rice) and Kimchi
Jeon (김치전, kimchi pancake), to name a few.
Join with us
Morinda IPC number : 2631879
e-mail : chun8955@hanmail.net
http://www.powernoni.net
mobile : 82-10-8639-8955
No comments:
Post a Comment