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Kimchi
Kimchi
Kimchi (aka: Kimchee) is basically a salted, pickled vegetable dish, often presented as a basic side dish in any Korean meal. The fermentation of different vegetables, complemented by salted fish and other seasonings, give Kimchi its unique spicy flavor. The hot and spicy taste of kimchi stimulates one's appetite. Kimchee is also a nutritious dish, providing vitamins, lactic acid, and minerals. Kimchi can also be preserved for a long time. By mixing red pepper with Kimchi, a unique method of food preservation was borne, thus leading to the adoption of kimchi as a Korean staple. Treat your taste buds with delicious authentic Korean Kimchee from koaMART.com.
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Kimchi - 5.64oz
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Description:
Kimchi - Pickled Spicy Korean Cabbage
NET WT.: 5.64 oz / FOR 1 SERVING
INGREDIENTS: Korean(chinese) cabbage, salt, scallion, hot pepper, sugar, garlic, ginger, monosodium glutamate, water
Fun Facts: The Origin of the Name, "Kimchi"
It is suspected that the name kimchi originated from shimchae (salting of vegetable) which went through some phonetic changes: shimchae - dimchae - kimchae - kimchi (kimchee).
Reasons Why Kimchi Was Developed in Korea: Few fermented vegetable foods are found worldwide. Some possible reasons why kimchi was developed as a fermented food especially in Korea are as follows: (1) vegetables were popular to the ancient people in Korea whose main industry was agriculture; (2) Koreans had a remarkable technology of slating fish which was frequently used as a seasoning; (3) Chinese cabbages (Brassica) appropriate for making kimchi were widely grown.
Modern Kimchi: Kimchi has been scientifically proved to be highly nutritious and recommended as a future food by many nutritionists in Korea and abroad. So the export of kimchi to foreign countries is rapidly increasing. Korean immigrants to China, Russia, Hawaii and Japan first introduced kimchi abroad, and have continued to eat kimchi as a side dish. It gradually gained popularity even among foreigners. Accordingly, kimchi may be found wherever Koreans live. Especially in America and Japan where relatively many Koreans live, packed kimchi is easily available. In the past, the production and consumption of kimchi was confined to Korean societies, but nowadays it has become a global food.
MANUFACTURE: Samjin Foods, Ltd.
DISTRIBUTOR: Wang
PRODUCT OF KOREA(ROK)
Additional Information:
Kimchi represents Korea's best known food. Koreans serve kimchi at almost every meal, and few Koreans can last more than a few days before cravings get the better of them. During the 1988 Summer Olympic Games, thousands of foreigners were introduced to it for the first time. Despite a reputation for being spicy, most people usually develop a taste for it, and many foreigners also find themselves missing it after returning to their home country.
Kimchi has played a role as an important source of nutrients in fermented vegetables during the long winter months. It has different kidns of nutrients based on materials and the level of fermentation. Usually, the materials used in making kimchi have few calories and low levels of sugar, but contain high amounts of fibers, diverse vitamins (especially vitamins A and C), and minerals (such as calcium and iron). The nutrients produced during fermentation (lactic acid bacteria and acetic acid) help protect against cancer and germs.
The fiber in cabbage is not a nutrient, but it aids digestion, allows smooth movement of food trough the intestines, and helps prevent constipation and intestine cancer. Red chili peppers and garlic help to lower blood cholesterol and aid in blood clotting. The nutrients and activities of the various micro-organisms produced during fermentation are also very beneficial to the human body.
Type of Kimchi
Types of kimchi differ from region to region, depending on harvest and weather conditions. Each family also has its own recipe handed down from generation to generation. The number of specific kimchi types can not be easily counted. However, the Korean Food Academy has categorized over 100 different types.
The flavor depends on ingredients, condiments, the amount of salt, and level of spice used in each region. Korea's various regions produce different types of agricultural products, and this is reflected in each region's type of kimchi. The southern provinces (North and South Cholla Provinces and North and South Kyongsang Provinces) tend to use more salt and seafood so the taste is stronger and sweeter. To the north, kimchi tastes less salty and is very mild.
Kimchi has played a role as an important source of nutrients in fermented vegetables during the long winter months. It has different kinds of nutrients based on materials and the level of fermentation. Usually, the materials used in making kimchi have few calories and low levels of sugar, but contain high amounts of fibers, diverse vitamins (especially vitamins A and C), and minerals (such as calcium and iron). The nutrients produced during fermentation (lactic acid bacteria and acetic acid) help protect against cancer and germs.
The fiber in cabbage is not a nutrient, but it aids digestion, allows smooth movement of food through the intestines, and helps prevent constipation and intestine cancer. Red chili peppers and garlic help to lower blood cholesterol and aid in blood clotting. The nutrients and activities of the various micro-organisms produced during fermentation are also very beneficial to the human body
Material - Nutrients - Function / Qualities
Green vegetables including cabbage - Vitamin A, Calcium, Iron, Potassium, Vitamins - The high quality of cabbage is characterized by the fresh leaves, a thin peel, and heavy weight.
Red chili peppers - vitamin A and C - Rich is vitamins A and C: 37 times the amount in apples and 7 times that of oranges. The quality of red chili peppers is determined by how well they were dried, a sleek outer skin, no wrinkles, and an even vivid color.
Cucumbers - Elaterin, Peptin, Proteins, Acids, Potassium, and Phosphate - Good digestion and urination
Korean lettuce - - Stimulates appetite, keeps blood clean, and makes stomach strong.
Green onions - Alicerpide, Vitamin A & C - Keeps the body warm, helps the circulation, and strengthens the intestine. Superior ones have a long and straight body and tiny spring roots.
Oysters - Calcium, Iron, Glycogen, Essential Amino Acids, Glutamic Acid, Glycine -
Radishes - Fiber, Protein, Anti-carcinogenic Ingredients - Cures virulent tumors or cancer, inside and outside of body. High quality radishes taste less spicey.
Mustard leaf - Mineral, Vitamin A & C - High quality produce has tender and shiny leaves.
Dropwort - Vitamins - Effective for lowering fever, reducing blood pressure, and also for remedying sun stroke.
Leeks - - Highly nutritious and has a good effect on digestion. It smells like garlic as a sulphuric compound.
Garlic - Alilcerpide, Alitin - Stimulates the immune system and has an antibacterial effect. It also promotes the absorption of vitamin B1 and the fast digestion of proteins.
Ginger - Minerals - Good for lowering the cholesterol level in body. Good ones have a strong chili fragrance and peel easily.
Pickled fish paste - Protein, Amino Acids, Fat, Calcium - Helps body to be alkalized, making up for nutrients which can be deficient in vegetables.
Lactic Acid Bacteria
The well fermented kimchi has more lactic acid bacteria than yogurt. This bacteria is known to be especially good for the intestines and has anti-germ functions.
Acetic Acid
Acetic acid is produced differently according to the materials used, fermentation temperature and period, and level of salt. The flavor depends on the level of acetic acid. Overall, kimchi that is fermented with less salt at a low temperature has a better taste.
Amino Acids
The special flavor of kimchi depends not only on acetic acid, but also carbon gas, condiments, and amino acids. Amino acids are produced by breaking down protein in pickled fish paste and oysters. Researchers have found that kimchi contains 17 different kinds of amino acids.
Vitamins
Kimchi has high levels Vitamin B, C, and Beta Carotene. The levels of Vitamin B1 and B2, and B12 double after a 3 week-fermentation period.
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