Kimchi is one kind of pickled vegetables as also made in other countries. It is similar with sauerkraut from Germany, paocai of China, tsukemono of Japan, the achar of India, and various types of pickles of other regions. Each type of kimchi contains vitamins that are important for the Korean people as well as a distinctive taste that give rise to various strong reaction from the person who first tasted it. People who do not like kimchi protest that they do not stand the smell and sharp taste of garlic and red pepper. However, fans of kimchi actually liked it, and they never get tired of eating it.
Kimchi-making process:
Before processing, kimchi salted and washed. Do not let any portion of vegetables that are not submerged in salt water, because it can cause unpleasant taste and allows the growth of other undesirable microorganisms. After afterwards then the vegetables mixed with seasoning made from krill shrimp, fish sauce, garlic, ginger and red chilli powder. And do not use containers made of metal material to store kimchi.The next process is very typical, namely the marinated vegetables that have been put in a jar and then planted in the ground. The process is called pickling and fermenting it could take at least seven months and a maximum of three years.
Kimchi including staple food for Koreans. Every meal, Kimchi is always there at the dinner table, whether taken separately or eaten with rice or noodles. Kimchi is also used as a seasoning when cooking soup kimchi (kimchi jjigae), fried rice kimchi (kimchi bokkeumbap), and a variety of cuisines lain.Malah now also present in the version of kimchi soup, pancakes, pizza to burgers.
Type of Kimchi:
Koreans know kimchi as "banchan". Korean society to enjoy kimchi in several species, among others. There are various different kimchi for summer, spring, autumn and winter.Various kinds of kimchi for the winter:
- T`ong paech`u kimchi (traditional kimchee recipe with variations of white cabbage)
- Sokpak tongch`imi (kimchee with a combination of white cabbage and radish)
- Tongt`ae shikhae (frozen pollack fish kimchee)
- Nakchi sokpakchi (kimchee octopus are also served when autumn arrives)
- Kodulppaegi kimchi (kimchee wild lettuce)
Various kinds of kimchi for spring:
- Susam nabak kimchi (kimchee ginseng 'fresh')
- Yolmu kimchi (young radish kimchi berkuah)P`ut k`ongnip kimchi (soy bean leaf kimchee)
- Oi sobaegi (kimchee tomatoes served in cucumber)
- P`ut paech`u kimchi (Chinese cabbage leaf kimchee young)
- Yongun chorim (pickled lotus root).
Various kinds of kimchi for the fall:
- Saenggul kimchi (kimchee with fresh oysters)
- Sokpak kotchori (kimchee with a combination of vegetables, Korea)
- Hobak kimchi (kimchee pumpkin autumn)
- Kogumajulgi kimchi (pickled sweet potato)
- Kaul k`ongnip chorim (kimchee leaves of soybeans grown in the autumn)
- Kajaemi shikhae (kimchee flounder)
- Al manul chorim (pickled leaf clover).
Fermented foods are delicious
The vegetables were preserved with salt noticeably crisper. Salt inhibits the growth of harmful microorganisms and facilitate mostly produces useful microorganisms. Such fermentation produces amino acids and lactic acid so that kimchi has a unique taste that much different from the taste of the vegetables themselves.
Then, the material is mixed with spices. Not just garlic and red pepper are added to the pot of kimchi. Many other materials, ranging from the mundane to the exotic, as well as used-onions, carrots, onions unhampered, ginger, sesame seeds, pear, oysters, dried shrimp, chestnuts, abalone, pine seeds, seaweed.
Note that kimchi is complementary foods. Although highly favored, kimchi is rarely eaten alone. Kimchi be eaten as a side dish to other foods, especially rice. For Koreans, kimchi is eaten with rice suitable, such as bread with butter or bacon with eggs in many other cultures. The rice was bland and taste-sour kimchi spicy and salty complementary.
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