Kimchi Essay, Research Paper

Kimchi, the symbol of traditional Korean food, is gaining popularity among people around the world. Major ingredients of kimchi include Chinese cabbage, radish, red pepper and garlic.

Materials of kimchi are grown in Korea’s unique environment: four distinct seasons, clean air and water and fertile soil.

Kimchi has a variety of healthful properties. Lactic acid fermentation of kimchi, which arises mainly from pickled fish and spices, inhibits or destroys harmful germs such as saprophytes.

Capsaicin in red pepper and Scordinin in garlic have anti-carcinogenic effect, help improve stamina and reduce body fat.

Kimchi is very delicious and has high nutritional value. Moreover, it can match well with virtually all the foods around the world.

Kimchi sandwich and kimchi fried rice are good examples. Given all this, kimchi has a great potential to become widely enjoyed by people around the world.

Use chinese radishes and chinese cabbage and pour a great deal of kimchi stock.

The less spicy, the better the taste.

It is a year-round kimchi available at all seasons.

Fermented fish is not recommendable.

Try to sprinkle with salt on the cabbage and radish evenly, otherwise it will be too salty and too late to fix.

Other seasoning should be shredded in order to prevent thicker and sticky stock.

Do not use the greener part of green onions but use the washed white part since the greener part has sticky resin of its own. The starch from radish, sugar, and seasoning make the stock thicker and stickier.

When preparing stock, use thin cloth as a filter. Do not put hot pepper flakes directly into the stock.

Minari (dropwort) can be mixed together but for better color, put it into the Kimchi one night before serving.

If you want to save time, boil the stock and cool it and then put 2 tablespoons of sugar.

Puchu Kimchi (Chinese Chives Kimchi)

Puchu Kimchi is a common type of summer Kimchi in Kyong-san Province, and is usually prepared with plenty of fermented anchovy paste and served right after preparation.

Try not to mix all the ingredients too thoroughly since Puchu has a strong grassy smell.

Do not marinate puchu and use only anchovy paste to give saltiness.

Do not mix too well but toss gently.

Puchu Kimchi gets sour very easily, so prepare in small quantities.

During the summer days, puchu Kimchi is ready to be served within one or two days.

Oi Sobagi (Stuffed Oi Kimchi)

The most popular Kimchi during the spring and summer time.

The crunchy texture and refreshing juice will make you feel wonderful.

Oi Sobagi, fermented cucumber with other vegetables, easily goes sour and cannot be used otherwise.

So prepare it in small quantities. Be careful when you put cucumbers in brine in order to maintain the firm texture of the cucumber.

It will be more convenient for you to put three knife incisions so that the stuffing will not fall out, but if you are preparing a large quantity of cucumber, just cut off the ends of the cucumber and cut the cucumber into quarters, the long way. For a refreshing taste, do not use fermented fish.

If you put some young radish between layers, it will give you a better taste and more quantity.

Chopped Chinese chives is the most popular stuffing, but in the past they used waste pieces of cucumber at the King’s Palace.