Kimchi is a traditional Korean dish made from fermented vegetables with varied seasonings. There are hundreds of types of kimchi is made with vegetables such as napa cabbage major, radishes, green onions or cucumbers. Kimchi is a food dish and also the main ingredient for many Korean dishes. Kimchi is always there in every restaurant in Korea, kimchi can not be separated from the food dish in Korea. There is a term Koreans can not live without kimchi :)
The oldest reference to kimchi can be found for 2600-3000 years ago. The first written evidence of its existence the text can be found in China's first poetry book, Shi Jing. In this book, kimchi called Jeo. The term chimchae (marinated vegetables), dimchae, and timchae adopted in the Three Kingdoms period of Korea. Then converted into jimchi, and currently kimchi. Originally kimchi made from cabbage and beef stock only. But after the year 1500, red pepper is used as the main ingredient for a heat source for many types of kimchi.
According to the Korean people, kimchi can last a long time, if we endapkan in the soil, can last up to 10 years. And they say kimchi with sediment on the ground for 10 years is the most delicious kimchi and of course expensive. Sour taste of Kimchi is, the longer the life Kimchi taste more acidic. Kimchi Field Museum in Seoul has documented 187 historic varieasi in Kimchi. The most common seasoning is salt water, green onions, spices, ginger, chopped radishes, garlic, fish sauce saeujeot and aekjeot.
There is also a unique case for most Korean society, where if a young couple mudi like a marriage, the mother-in-law wanted the woman should be able to make kimchi, if the woman can not make Kimchi then must learn first to be new, can perform marriages. The need for Kimchi is so important to life in Korea. If you do not know, that Kimchi is the number 5 healthy foods in the world, evident in a few years ago the Korean people are not easily affected by bird flu virus (SARS), upon investigation turned out to people who eat kimchi may ward off bird flu virus, residents Korea at that time was free of bird flu virus.
You want to be healthy? yuk often eat Kimchi.
The oldest reference to kimchi can be found for 2600-3000 years ago. The first written evidence of its existence the text can be found in China's first poetry book, Shi Jing. In this book, kimchi called Jeo. The term chimchae (marinated vegetables), dimchae, and timchae adopted in the Three Kingdoms period of Korea. Then converted into jimchi, and currently kimchi. Originally kimchi made from cabbage and beef stock only. But after the year 1500, red pepper is used as the main ingredient for a heat source for many types of kimchi.
According to the Korean people, kimchi can last a long time, if we endapkan in the soil, can last up to 10 years. And they say kimchi with sediment on the ground for 10 years is the most delicious kimchi and of course expensive. Sour taste of Kimchi is, the longer the life Kimchi taste more acidic. Kimchi Field Museum in Seoul has documented 187 historic varieasi in Kimchi. The most common seasoning is salt water, green onions, spices, ginger, chopped radishes, garlic, fish sauce saeujeot and aekjeot.
There is also a unique case for most Korean society, where if a young couple mudi like a marriage, the mother-in-law wanted the woman should be able to make kimchi, if the woman can not make Kimchi then must learn first to be new, can perform marriages. The need for Kimchi is so important to life in Korea. If you do not know, that Kimchi is the number 5 healthy foods in the world, evident in a few years ago the Korean people are not easily affected by bird flu virus (SARS), upon investigation turned out to people who eat kimchi may ward off bird flu virus, residents Korea at that time was free of bird flu virus.
You want to be healthy? yuk often eat Kimchi.
