Kimchi

Kimchi ( Kor. 김치 ) is called in Korean cuisine, the preparation of vegetables by lactic acid fermentation and prepared in this way vegetables.

Kimchi is traditionally makes like sauerkraut as vitamin C storage for the winter. In Korea, kimchi is one of virtually every meal, as well as rice ( 밥 - Bab ) and a soup ( 국 - Guk or 탕 - Tang )

Principle, one can ferment all vegetables. Thus arose in the course of time many different types of kimchi, such as cucumbers, leeks, radish or just Chinese cabbage. Especially radish is prepared in various ways depending on your mood and need, usually cut into small cubes with or without green radish: 깍두기 - Kagdugi ( kimchi ).

Depending on the region, the preparation is different sometimes strong, so in the Jeolla provinces like many oysters are used in the preparation, in some places in the Chungcheong provinces even apples. In general, the kimchi, which is prepared according to recipes from the south-western coastal provinces, as the easily digestible, the kimchi from Seoul or from the southeastern provinces either is classified as a less spicy or very salty. Traditionally, it is said that one can " taste out " on the basis of the prepared kimchi also the origin of the family.

On December 5, 2013 Kimjang Added the Community production of kimchi, a UNESCO List of the Intangible Cultural Heritage.

Preparation

There are numerous methods of preparation.

Traditional Chinese cabbage leaves are briefly placed in salted water. The salinity of the total mass of the kimchi has an influence on the lactic acid fermentation.

The Chinese cabbage leaves are flavored with a separately prepared mixture of chopped ingredients from radish, ginger, garlic abundant, as well as various vegetables and seafood of the season, plenty of chili powder ( gochugaru ) or smeared rather. In regional recipe variations, there are also admixtures of fish sauce, pickled fish ( jeotgal ) or oysters ( Gul ).

The cabbage leaves are formed into small parcels and filled in clay pots. The mass is above- covered with a stone for compression.

By lactic acid fermentation, the mixture is durable and takes a few days to the typical kimchi taste. Kimchi is sour with age. But there are also Kimchi, which is offered unfermented.

In the warm season Kimchi is prepared weekly new, it is then called saeng Kimchi (fresh kimchi ). In late autumn, large amounts Winter Kimchi in many Korean households produced, which is traditionally stored in large glazed pottery, on the balconies and in the country are in urban residential blocks in front of the house or be buried. For a few years there are special refrigerators for storage of kimchi, which are becoming increasingly popular and now belong to the kitchen furniture of a high-income household.

Other vegetables that are always processed to fresh kimchi, are cucumbers ( oisobagiKimchi ), small turnips ( Jonggak Kimchi ), garlic chives ( buchu kimchi ) and diced radish ( Kkaggddugi ). A specialty is maneul Kimchi from the green stalks of garlic.

History

The oldest evidence of a kimchi -like preservation of vegetables rich 2600-3000 years back. During this time, the book of the Si - Kyong, a Chinese book of poems was written which contains a verse that mentions inserting a cucumber. In the time in which this book was written, lived many Koreans in Manchuria region. It is believed that even then the vegetables were preserved in this way to stockpile the containing many vitamins and minerals vegetables for the harsh winter in this region.

The first written mention of the word kimchi comes from the time of the Three Kingdoms of Korea ( 57 BC - 668 AD ), in which the people of Goguryeo special skills in the production of fermented foods is awarded. How and with what ingredients these meals were prepared, but is not mentioned.

Information about the ingredients used are known only from the time of the kingdom Goryeo (918-1392), at that time there were large local differences in the use of spices and other ingredients. One of the most common spices but included salt, garlic and fermented fish paste.

Hot paprika ( gochu ), which today most Kimchisorten be seasoned first time Europeans have introduced in the 16th century from America to East Asia. It is unknown as to when exactly the hot pepper is used in Korea for the preparation of kimchi; According to some sources, was hot pepper in the 18th century solid ingredient. Chinese cabbage is probably only been used since the 19th century.

Kimchi has a great cultural value. Not only by its nature, but also by social aspects: Since time immemorial, the women of a family gather usually in one day to the common production of kimchi ( kimchi damggi ) are processed at the huge mountains of Chinese cabbage. Men like to be kept on that day and also many important messages are exchanged, otherwise, especially in the wake of modernization and the dissolution of the extended family, the family rarely comes together. The children of the family, especially young girls, these days often experience as a small, delicious spectacle, as they often have to serve, to taste. But as the girls learn also from time to time the production of kimchi and at the same time be integrated into the social frets. In addition, the freshly pickled Chinese cabbage is also often given away as a sign of respect and consideration to other families.

Nutritional value

Because of the many nutrients and vitamins that are contained by the ingredients and preserved in kimchi, was and is an ideal food source for times when no fresh fruit and vegetables are available to these substances in sufficient quantity available to the body to provide. Kimchi is rich in vitamin A ( from leafy vegetables such as Chinese cabbage, chili, green onions, mustard leaves ), vitamin C (especially from Chili, but also from green onions, mustard leaves) and other vitamins, iron ( leafy vegetables, shellfish ), minerals ( mustard leaves and ginger), proteins ( from cucumber, radish and especially oysters and fish sauce), which decay into up to 17 different amino acids as well as alliin, allicin and Allicepide ( garlic). The formed during the fermentation of lactic acid and acetic acid have germicidal effect. In this case, the content of vitamins increases, within three weeks to double the proportions of vitamins B1, B2 and B12. The fiber contained in kimchi promote digestion, by the garlic and chilies, the cholesterol content of the blood is reduced.

Kimchiarten

Buchu Kimchi ( 부추 김치 )

Nabak kimchi ( 나 박김치 )

Pa - kimchi ( 파김치 )

Oisobagi kimchi ( 오이 김치 )

Beg kimchi ( 백김치 )

Dongchimi ( 동치미 )