…. the process of making and sharing #kimchi Kimchi was born in Korea and has grown ever since through different Korean civilizations, from the ancient to the modern one, thus evolving in harmony with Korean culture. The kimchi that we know today has gone through many development processes in terms of its identity, from merely fermented cabbages in brine solution to a complex and distinguished dish with various additional ingredients that has become the icon of Korea in the eyes of the world
Traditionally takes place on the 10th moon of the year.
Our group of six will make various kinds of Kimchi … Chimchag or Kimjang
Blessed with a special teacher … our exchange student Khiam’s mama.
I ❤ tradition.
We will be served Royal Cuisine.
I have had a sneaky peep at the video.
So love the kitchen and the beautiful family crocks.
Couldn’t they share some stories?
Love … five colours for five tastes 😗
Garnishes for longevity 🌶
Food that grants respect 🤗
Look forward to sharing more sweet and sour bites, tradition and stories.
Kudos to the artisans of this wonderful kimchi
- One of my favourited facts about kimchi is that it has lots of variants. And I mean, a looooot.
- From eggplant to seaweed, persimmons, pineapple, oranges, radish, turnip, bamboo shoots, apples, pears, and grapes – you name it, there’s probably a kimchi version of it.
- Here is a downloadable gift for you with a variety of kimchi recipes...Enjoy! from my heart to yours.
The traditional kimchi most of us know is red & spicy.
But did you know…
Kimchi was originally non-spicy?
- The earliest forms of kimchi were simply vegetables, mainly radishes, dipped in soybean paste or fermented in brine.
- Chili pepper, which wasn’t native to Korea, only came into the scene in the early 17th century when they were introduced by Portuguese traders.
- The traditional process of making kimchi involves fermentation and that’s what gives kimchi its distinct tangy taste and strong smell.
- However, fresh, unfermented kimchi does exist and it’s called geotjeori.
- There’s also yeolmu kimchi, which is made from radishes and may or may not be fermented.
- Because fresh kimchi skips fermentation, it tastes raw and more like a salad, with crispier vegetables.
- And while salt or sugar is used in fermenting kimchi, only a small amount of salt is used with fresh kimchi.
- For obvious reasons, unfermented kimchi also doesn’t have probiotics.
- Here is Michelle Obama’s recipe when made from the Wombok growing in The Whitehouse gardens
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