What is kimchi?
to Fans ostrenky, and especially that who suffers from a hungover syndrome in the mornings kimchi will be just to the place, i.e., to a table.
of Kimchi is the most favourite delicacy at Koreans which is nearly main in their food, and practically any meal does not do without it. And as Koreans, kimchi - a dish which by all means has to be on a table consider.
At first sight, kimchi differs in nothing from the sauerkraut familiar to us, probably, since the childhood, Chinese pao - Cai or Japanese tsukemeno.
to all, probably, is more familiar to us spicy Korean carrot, than kimchi - a dish, juicy and unusual on taste, which belongs to a pickles.
In Korea there is a set of various kinds of kimchi, each of which possesses the features, especially the specific taste which can seem unusual to those who try this dish for the first time as in it there is too much garlic and hot red pepper. However fans of this dish whom in Korea the set, attracts it and they are ready to eat it constantly.
Kimchi, as well as our sauerkraut, contains many necessary for an organism vitamins and minerals. For example, the Chinese cabbage, a garden radish and red pepper from which kimchi prepares are rich with vitamin A, besides in chili powder there is a lot more vitamin C. And cellulose with which the cabbage is so rich promotes digestion improvement.
Except above-mentioned products, for preparation of kimchi use not only garlic and red pepper, but also other products: from the most widespread to exotic. For example, some Korean culinary specialists add to kimchi ginger, sesame seeds, carrots, pine nuts, pears, chestnuts, seaweed and even salty little shrimps and oysters.
Today, thanks to efforts of adherents of Korean cuisine, kimchi, as well as the Korean carrot, finds popularity around the world. The foundation to it was laid during the Olympic Games of 1988 which were taking place in Seoul when thousands of guests from the different countries of the world for the first time got acquainted with this dish. And now in some countries of the world of kimchi became same usual as jotas - mastiffs, hamburgers, sushi and Chinese Chou - meyn.
Kimchi, as well as our sauerkraut treats snack. Koreans seldom eat this dish in itself and usually give it as addition to other dishes, in particular, to rice. For Koreans of kimchi with rice - the most tasty food where rice, neutral to taste, and juicy, salty kimchi harmoniously supplement each other.
The various pastes from seafood added to kimchi are a good source of proteins and amino acids which are not usually in vegetables. Oysters - the most popular seafood added to kimchi - contain a lot of calcium, gland, a glycogen, vitamins and necessary amino acids.
By tradition, the family secret of preparation of kimchi is transferred from mother to the daughter, and many families are proud of the unique recipes which remain invariable throughout centuries. Now in Korea there are more than 100 kinds of kimchi which differ not only ingredients, the region of preparation, but also salting time, and also technology of preparation. And as Koreans speak, skill of the cook often is determined by his ability to cook kimchi.
Recipe of kimchi:
It is required by
to b: 0,5 kg of the Beijing cabbage, 2 tablespoons of salt, 1 liter of cold water, 0,5 liters of very hot water.
For seasoning preparation: 1 tablespoons of small cut garlic, 1 tablespoon of the fresh small cut ginger, 1 tablespoon of small cut green onions, 2 teaspoons of small cut dry red pepper, 2 teaspoons of sugar, 1 tablespoon of salt. (These ingredients and still tangerines and apples are included into ready paste of kimchi which can be found in shops.)
Way of preparation: for a start cabbage leaves needs to be separated from each other and to salt them. Then to fill in with cold water and to leave to stand in the cool place for the night or for 8 hours. Then leaves need to be rinsed and wrung out. Mix hot water with seasonings. Add cabbage. Put mix in a big glass bowl. That leaves were located, perhaps, they will need to be cut in half. Cover a bowl with polyethylene and put to the cool place approximately for 2 days. Merge liquid and cut leaves pieces, and put them in a jug or a glass jar.
Here kimchi is also ready! A ready-made product about 0,5 kilograms have to turn out.