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Kimchi
Kimchi
I do love Kimchi . Especially fried with some meat and garlic. I do have to admit it took me at least 6 months to develop a like for it and now two and a half years later a love for it. I like the old sour stuff best.:)
Here is some links .
http://www.kimchi.or.kr/kor/index.html
http://en.wikipedia.org/wiki/Kimchi
http://www.lovethatkimchi.com/
" I don’t believe there is a Korean person alive or dead who would concede that kimchi is weird. Nor, having lived in Korea for more than a year, am I able to do so. (Smelly, yes; weird, no.) In Korea, kimchi is more than a foodstuff. It’s a national icon, a cultural treasure, a palpable expression of the country’s feisty spirit and determination throughout history to grow and protect its own unique soul—to resist wholesale assimilation into the more megalithic cultures of Asia, through culinary defense. It’s a cure-all, a protective shield, a magic balm and a goddess of plenty. Without kimchi, Korea would not be the same country—there might be a nation in the same place, and it might even be called the same thing, but it would not be Korea."
"In case you don’t know, kimchi is basically fermented vegetables, which these days are usually (but not always) heavily spiced with garlic, ginger and red hot pepper flakes. The most common type is baechu, made by rubbing a spice paste in between leaves of a whole head of brined Napa cabbage, which is then put aside to ferment for a number of days. This is what most people think of when they think of kimchi: the hot-and-sour leaves that are both wilted and crunchy at the same time. But there are more than two hundred varieties of kimchi, from cucumber to pumpkin, served in dozens of styles."
From http://www.walrusmagazine.com/blogs/2008/05/13/korea-kimchi/?page=
Kim Chi Making http://www.lifeinkorea.com/Culture/kimchi/kimchi.cfm?xURL=making
jars to last through the winter. Today, most housewives buy kimchi in stores and keep it in an electronic "kimchi refrigerator."
I do love Kimchi . Especially fried with some meat and garlic. I do have to admit it took me at least 6 months to develop a like for it and now two and a half years later a love for it. I like the old sour stuff best.:)
Here is some links .
http://www.kimchi.or.kr/kor/index.html
http://en.wikipedia.org/wiki/Kimchi
http://www.lovethatkimchi.com/
" I don’t believe there is a Korean person alive or dead who would concede that kimchi is weird. Nor, having lived in Korea for more than a year, am I able to do so. (Smelly, yes; weird, no.) In Korea, kimchi is more than a foodstuff. It’s a national icon, a cultural treasure, a palpable expression of the country’s feisty spirit and determination throughout history to grow and protect its own unique soul—to resist wholesale assimilation into the more megalithic cultures of Asia, through culinary defense. It’s a cure-all, a protective shield, a magic balm and a goddess of plenty. Without kimchi, Korea would not be the same country—there might be a nation in the same place, and it might even be called the same thing, but it would not be Korea."
"In case you don’t know, kimchi is basically fermented vegetables, which these days are usually (but not always) heavily spiced with garlic, ginger and red hot pepper flakes. The most common type is baechu, made by rubbing a spice paste in between leaves of a whole head of brined Napa cabbage, which is then put aside to ferment for a number of days. This is what most people think of when they think of kimchi: the hot-and-sour leaves that are both wilted and crunchy at the same time. But there are more than two hundred varieties of kimchi, from cucumber to pumpkin, served in dozens of styles."
From http://www.walrusmagazine.com/blogs/2008/05/13/korea-kimchi/?page=
Kim Chi Making http://www.lifeinkorea.com/Culture/kimchi/kimchi.cfm?xURL=making
"Koreans say they must eat kimchi wherever they are. When South Korea dispatched troops to the Vietnam War in the 1960s, tearful mothers sent off their sons with clay pots containing homemade kimchi. Soon troopships were filled with the pungent smell of the fermenting cabbage slathered with pepper and garlic.
So it was only natural for Koreans to think that their first astronaut must have the beloved national dish when he goes on his historic space mission in April. Three top government research institutes went to work. Their mission: to create "space kimchi.""
South Koreans consume 1.6 million tons of kimchi a year, at breakfast, lunch and dinner. Until recently, in a tradition similar to an Amish barn raising, villagers joined to make kimchi each fall and stored it underground in jars to last through the winter. Today, most housewives buy kimchi in stores and keep it in an electronic "kimchi refrigerator."From http://www.iht.com/articles/2008/02/22/asia/kimchi.php
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