Kimchi that captivates the world beyond the domestic market
Kimchi is a food that is eaten by mixing various vegetables such as radish, cabbage, cucumbers, young radishes with salt and then fermenting them at low temperatures by mixing chili peppers, green onions, garlic, ginger, and salted fish.
It is one of the most representative dishes of Korea, with more than one kind of kimchi on the Korean table.
In addition to Koreans, kimchi is also drawing attention from around the world. This is because kimchi’s various nutrients and fermentation science have become widely known to the world as well.
What kind of charm is kimchi so appealing to the taste of the world?
Let’s take a look at how kimchi began to be made, what nutrients it was full of, the fermentation science of kimchi, and how many different kinds of kimchi there are.
kimchi and kimchi culture: The origin of kimchi
From the distant past, vegetables have been one of the most difficult foods to preserve.
It was said that drying vegetables made them less nutritious and tasteless, making them uncomfortable to eat. To solve the problem, we find that when we salt vegetables it can be stored for a long time.
Besides salt, a mixture of diffenent kind of sauce and spices has given birth to a new flavor and aroma-enhanced food. Vegetable foods like this are the beginning of kimchi.
It is believed to be the Goryeo Dynasty, the way kimchi is seasoned once more with pickled vegetables, and the way it is unique to Koreans.
The vegetables used in kimchi such as cucumbers, water parsley, and leeks have become more diverse, and a new type of kimchi called water kimchi has also appeared.
But kimchi at this time is a little different from our kimchi now. Because the red pepper came to Korea after the Imjin War.
With the introduction of chili peppers, we add seafood salted fish that reduces salt and adds tasty to the taste of kimchi.
This is because the spicy taste and aroma of chili peppers reduce the fishy taste of seafood. This has resulted in the development of kimchi as Korea’s unique vegetable fermented food with a proper mixture of vegetable and animal ingredients.
The nutritional value
Kimchi is a food that contains the meaning of ‘nature’ and ‘harmony’.
Kimchi, made from at least 15 ingredients, is harmonized even if each one doesn’t have the perfect nutrient, and in the process of fermentation, it produces a more complete nutrient.
Let’s talk about the nutritional content of the main ingredients that make up Kimchi.
It is the most basic ingredient of Kimchi. The harvest season is autumn and it is common to reap before frost.
Proteins are small, but they contain a lot of carbohydrates, and they are also rich in vitamin C. So it is a source of vitamins during the winter months when cold weather makes you more susceptible to colds.
It is as important as cabbage. Although shredded radish is the main ingredient of cabbage kimchi, it is mixed with various spices to make kkakdugi or mixed radish.
It can be used as a material forWatery Kimchi, such as dongchimi and nak kimchi. Radish, like cabbage, is rich in vitamin C, especially an enzyme called diastase that helps digestion.
Salted seafood, a typical Korean salt food, plays an important role in adding the flavor and depth of kimchi.
It is rich in protein, carbohydrates, fatty acids, organic acids as well as amino acids and inorganic ingredients, which deepens the flavor and taste of kimchi.
The one thing you can’t miss with salted seafood is Season vegetables. Among them, garlic is rich in minerals such as protein, potassium, calcium, and magnesium, as well as vitamins B1, B2, and C.
Garlic itself is known to be highly antibacterial and effective in reducing cholesterol levels.
Green onion, which is also used as a seasoning and is also a material for kimchi, contains a lot of calcium, salt, and vitamins.
Especially, when we caught we drank a water made of green onion roots and ginger as folk remedies.
Ginger grown early as a medicinal plant is an indispensable ingredient in kimchi. It acts as a catch for the smell and removes the fishy smell from the salted fish.
Also, the ingredients that produce spicy taste have a sterilizing effect, which helps preserve kimchi.
Kimchi is made by combining various nutrients. That’s why the Korean Set Table, in which rice is the staple food, serves to fill the body’s insufficient nutrients that rice cannot solve.
kimchi culture: Completion of Kimchi, Fermentation
Each ingredient has its own nutritional value, so kimchi has excellent nutritional value in itself.
However, through the special process of fermentation, Kimchi makes new nutrients and is born as a more perfect kimchi.
The first fermentation takes place while pickled cabbage is added with salt, and the second fermentation takes place at a time.
The combination of vegetable and animal ingredients is fermented to provide a rich flavor as well as various nutrients
Also, through fermentation, kimchi is produced with several biologically active substances, such as carotene, dietary fiber, and phenolic compounds.
Furthermore, it is known to be highly effective in preventing adult diseases such as cancer, high blood pressure and diabetes due to its high vitamin and inorganic content. Other benefits include atopic skin, reduced stress, diet, digestion and diuretics, stroke and anemia.
Isn’t it amazing that the ingredients are mixed together to make a delicious meal, and they’re made into a perfect food with so much nutritional content?
Special method of storage for delicious kimchi
we cook the cabbage and prepare all the seasonings. then we need to enjoy it for a long time without changing the taste.
So, ancestors stored and stored kimchi as their own method of storage.
- Press with a heavy stone while kimchi is ripened. Increasing the pressure can accelerate the saline effect, preventing kimchi from ripening quickly or changing shape.
- Put it in an onggie to keep it at a certain temperature and bury it in the ground. If it goes down to some extent from the surface of the ground, it will suppress the oxidation of kimchi because there is no air under the ground, and the temperature in the barrel will remain at the temperature where kimchi is most mature, with temperatures ranging from 4 to 5 degrees.