{"id":335286,"date":"2021-05-01T14:19:00","date_gmt":"2021-05-01T11:19:00","guid":{"rendered":"https:\/\/inform.com.de\/?p=335286"},"modified":"2021-06-15T18:38:55","modified_gmt":"2021-06-15T15:38:55","slug":"real-kimchi-is-a-korean-recipe-traditional-korean-kimchi","status":"publish","type":"post","link":"https:\/\/inform.com.de\/en\/real-kimchi-is-a-korean-recipe-traditional-korean-kimchi\/","title":{"rendered":"Real kimchi is a Korean recipe. Traditional Korean Kimchi"},"content":{"rendered":"

Briefly about the dish: the history of the name, kcal<\/h2>\n

Kimchi<\/strong> (kimchi, kim-chi) is salted and pickled vegetables with a spicy dressing: garlic, ginger, soy sauce, hot pepper, etc. First of all, it is prepared from Peking cabbage. But not only. There are many recipes for kimchi from ordinary cabbage, kohlrabi, cucumbers, radishes, herbs with the addition of other vegetables, seafood and even meat.<\/p>\n

Kimchi<\/strong> is a traditional Korean dish. It is believed that it energizes, improves metabolism, helps to prolong youth, promotes longevity, and protects against diseases. In Korea, it is eaten everywhere and everywhere, even added to hamburgers and pizza.<\/p>\n

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Interesting!<\/strong> From the age of 3, Korean children start to try kim-chi pieces. Of course, pre-washed in water, but still very sharp.<\/p>\n<\/blockquote>\n

Due to the low amount of calories (about 30-50 kcal per 100 g), kimchi is considered a dietary dish. It is believed to prevent the development of obesity and diabetes. It is also used for colds and as an anti-hangover agent.<\/p>\n

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Important!<\/strong> With caution, spicy kim-chi should be used by people with gastrointestinal problems, gastritis, ulcers, etc.<\/p>\n<\/blockquote>\n

The history of the origin of the name of the dish and the most basic recipe is interesting. The first mentions of kimchi date back to the 1st millennium BC. The recipe for pickled vegetables, which is close to the modern recipe, came to Korea from China in the 13th century. But an integral element of modern kimchi – red pepper – was brought to Korea after the 16th century.<\/p>\n

In the 19th century. From the same China, Peking cabbage was brought to Korea, and the recipe was even closer to the modern one. In the 20th century. new ingredients were added to the dish, which led to the emergence of a huge variety of recipes.<\/p>\n

Originally the dish was called “chhimche”, which means “soaked vegetables”. Gradually, it transformed first into “chimchi”, and then into the familiar “kimchi”.<\/p>\n

What makes kimchi different<\/h2>\n

The Kimchi Museum in Seoul has a collection of 187 recipes for this dish. They differ in ingredients and dressing. For example, in the coastal regions of Korea, the traditional component is seafood (shrimp, oysters, octopus, etc.).<\/p>\n

In the north, less red pepper and salt are traditionally added to the dish, seafood is not used at all. The classic cooking method in this region is salting. In the south of Korea, on the contrary, salt and hot peppers are generously used, as well as exotic additives: pickled anchovies or shrimps.<\/p>\n

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Interesting!<\/strong> Some kim-chi varieties are not spicy. They are prepared without adding red pepper. For example, this is white kimchi made from Chinese cabbage or radish.<\/p>\n<\/blockquote>\n

Recipes also acquire their own characteristics depending on what time of the year the dish is being prepared: in winter or in summer. In hot, humid weather, they prefer options without long fermentation, not designed for long-term storage. In winter, on the contrary, low temperatures make it possible to harvest kimchi even in autumn and store it throughout the season.<\/p>\n

Kim chi traditional classic recipe<\/h2>\n

There is no one universal recipe. In the northern and southern regions, the cuisines differ in the range of products.<\/p>\n

Traditional winter kimchi is cooked at once for the entire cold season: many kilograms, processing several dozen heads, 60, 70 or even 100. Similar to how cabbage is sour in Russia. The cooking process is long and laborious, so there is no point in starting it for 1-2 servings. After all, Koreans eat such a dish with every meal.<\/p>\n

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Interesting!<\/strong> It is believed that a good Korean housewife should know up to 30 different kimchi recipes.<\/p>\n<\/blockquote>\n

In general, the recipe for making chimchi from cabbage is as follows:<\/p>\n

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  1. First of all, with the onset of cold weather, they prepare Peking. Each head of cabbage is broken in half. Only the stump is cut with a knife. Thus, they try to avoid contact of the vegetable with metal to the maximum, so as not to spoil its taste.<\/li>\n
  2. Then a large container is prepared, into which salt is poured. You need a lot of it, a few kilograms. Water is poured into the container and the cabbage is soaked in the resulting saline solution. Additionally, salt between the leaves is generously poured into each half of the head of cabbage. Oppression is installed on top. Advice!<\/strong> So that the leaves are salted evenly, periodically the heads of cabbage are gently mixed with your hands, changing places. In this form, vegetables are left to pickle for 8-10 hours. For example, at night. After this time, the pickled cabbage is removed from the container and washed several times in clean water, changing it each time to free it from excess salt. The washed cabbage is covered and left for another day to drain excess water.<\/li>\n
  3. The next day after salting, while the cabbage is drying, a special paste is made. It is made from ginger, hot red pepper pods, Chinese pear and garlic. All ingredients are ground in a traditional stone mortar or modern blender. A local seaweed called jongak is also added to kimchi.<\/li>\n
  4. Vegetables are chopped separately: ordinary carrots and daikon. Cut greens: green onions and recumbent omelet. The latter is called minari. All this will go into the sauce.<\/li>\n
  5. Another component of kimchi is boiled and strained fish sauce. Seasonings and vegetables previously chopped in a blender are added to it, as well as ground hot pepper. The more this pepper (in Korean it is called “kochu karu”), the spicier the dish will be.<\/li>\n
  6. Rice broth is prepared in a separate bowl, which plays the role of “glue” when spreading the dressing.<\/li>\n
  7. On the third day, they begin the main operation – in fact, stuffing the heads of cabbage. Before that, seafood (oysters), vegetables chopped the day before and sesame seeds are added to the dressing.<\/li>\n
  8. Cabbage leaves, from which the water has already dripped, are carefully coated with sauce one by one.<\/li>\n
  9. Ready cabbage pieces are placed in special pots in which the kimchi will ripen. When laying, the cabbage is carefully tamped.<\/li>\n
  10. When serving, the kimchi is sprinkled with sesame seeds.<\/li>\n<\/ol>\n

    As you can see, the process of preparing kim-chi for the whole family takes more than one day and requires many ingredients. We deliberately did not provide information about their quantity and proportions, since each mistress has her own. At home, you can prepare a simplified version of the dish, which you can read about below.<\/p>\n