2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
For Koreans, food, in addition to being a means of survival, is "ki" - a definition of energy, vitality and national identity. It is extremely diverse, colorful and bright and cannot be described in one word. Typical flavors are spicy and hot.
At a typical Korean table you will find soup, a bowl of rice, tofu, vegetables, a dish of fish or meat and, of course, kimchi.
Korea has a comprehensive strategy to promote its traditional cuisine worldwide. Much effort is being put into developing a unified culinary model that summarizes the essence of millennial traditions. A typical example of such a collective image is " kimchi"- hot red pickle from finely chopped Chinese cabbage.
Koreans consider "kimchi" to be "the unity of yin and yang" and "the harmony between man and heaven." This delicacy, which embodies the millennial wisdom of the nation, is present at the table at every meal. It is believed that "kimchi" is extremely useful for health, especially in winter, when it boosts immunity and protects against viral diseases, gives energy. Tradition dictates that "kimchi" be prepared only by women.
Kimchi
Necessary products: 1.2 mg Chinese cabbage, 50-150 g Japanese radish, 3-5 cloves garlic, 5-10 g ginger, 10-30 g hot red pepper, 1-2 carrots, 1 onion or leek, 50-100 g celery if desired, Korean fish sauce optional, 50 g salt, 25 g sugar.
Method of preparation: The cabbage is cut into wide strips, 3-5 cm each. Put in a bowl, sprinkle with plenty of salt and squeeze with a plate. Leave for 6 hours, then turn and squeeze for another 6 hours.
The water separated from the cabbage is preserved. Grate the turnips and carrots. Celery and onion are cut into small pieces, ginger is grated and garlic is pressed. All products are mixed and seasoned with hot pepper, salt, sugar and fish sauce (optional). Add the water from the cabbage.
The softened cabbage is washed well under running water and drained. Mix with the spices and arrange in jars. It is completely covered with liquid. The jars are closed and left for 1-2 days at room temperature, then stored in the refrigerator. There "kimchi" can be stored up to 2 weeks.
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