Kimchi, Fermented fish
Kimchi is one of traditional Korean dishes which is made by mixing such vegetables and edible herbs as fresh bok choy, radish, cucumber, eggplant, parsley and leaf mustard with pepper, leak, garlic, ginger, pear, chestnut and other seasonings, fruits, fish, pickled fish and so on.
Kimchi is the most delicious and fundamental side dish that invariably accompanies a Korean meal and is eaten all the year round.
The average per capita daily consumption of kimchi is around 0.3-0.4kg in winter and 0.2-0.3kg in summer.
Over 60% of vegetables produced in the country are used in making kimchi, and more than 80% of bok choy harvested in autumn are used to make kimchi for wintering.
Kimchi, a major source of vitamin C and an alkaline foodstuff, helps absorb nutrients from boiled rice, meat and fish which are acid foods.
Kimchi is prepared with various kinds of seasonal vegetables. For instance, young bok choy, radish, stonecrop, and anise are used in making kimchi in spring. In summer kimchi is made with cabbage, cucumber and leek. In autumn whole bok choy and radish kimchi, wrapped-up kimchi and cubed radish kimchi are prepared. Besides there are young radish, leaf mustard and sliced radish kimchi and so on.
Kimchi made of whole bok choy, sliced radish seasoned with pepper, wrapped-up cabbage, radishes pickled in salt water, cubed radish and leaf mustard are counted as typical ones.
Kimchi, which has been created and developed by the Korean people, is well-known across the world as the one of most distinguished foods of Korea.
Fermented fish dishes are unique to Korea and favourite ones of the Korean people. They are prepared by fermenting highly seasoned Pollack, flatfish, sandfish and other lean fish that are chopped and mixed with shredded radish.
During and after fermentation it is important to avoid contacts with air in order to prevent the loss of taste, so the fermented fish should be kept in a container with a tight lid.
In some regions boiled cereals or malty powder is added to accelerate fermentation and produce better tastes. Too much juice would spoil peculiar flavour and colour of the fermented fish.
Kimchi is the most delicious and fundamental side dish that invariably accompanies a Korean meal and is eaten all the year round.
The average per capita daily consumption of kimchi is around 0.3-0.4kg in winter and 0.2-0.3kg in summer.
Over 60% of vegetables produced in the country are used in making kimchi, and more than 80% of bok choy harvested in autumn are used to make kimchi for wintering.
Kimchi, a major source of vitamin C and an alkaline foodstuff, helps absorb nutrients from boiled rice, meat and fish which are acid foods.
Kimchi is prepared with various kinds of seasonal vegetables. For instance, young bok choy, radish, stonecrop, and anise are used in making kimchi in spring. In summer kimchi is made with cabbage, cucumber and leek. In autumn whole bok choy and radish kimchi, wrapped-up kimchi and cubed radish kimchi are prepared. Besides there are young radish, leaf mustard and sliced radish kimchi and so on.
Kimchi made of whole bok choy, sliced radish seasoned with pepper, wrapped-up cabbage, radishes pickled in salt water, cubed radish and leaf mustard are counted as typical ones.
Kimchi, which has been created and developed by the Korean people, is well-known across the world as the one of most distinguished foods of Korea.
Fermented fish dishes are unique to Korea and favourite ones of the Korean people. They are prepared by fermenting highly seasoned Pollack, flatfish, sandfish and other lean fish that are chopped and mixed with shredded radish.
During and after fermentation it is important to avoid contacts with air in order to prevent the loss of taste, so the fermented fish should be kept in a container with a tight lid.
In some regions boiled cereals or malty powder is added to accelerate fermentation and produce better tastes. Too much juice would spoil peculiar flavour and colour of the fermented fish.