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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Pacific Saury and Kimchi - 13.4oz


Item No:	2961

Single Can:		$2.49

10 Cans:		$23.99

24 Cans/Box:		$54.99

Description: Pacific Saury and Kimchi

NET WT.: 13.4 oz / SERVINGS ABOUT 4
INGREDIENTS: Chinese cabbage, red pepper powder, radish, garlic, ginger, pacific saury, water, salt

Pacific saury is a rich, oily fish, and as such is an excellent source of omega-3 fatty acids, which have been shown to reduce the risk of heart disease and other serious illnesses. Pacific saury, like tuna and oysters, is an outstanding source of selenium, which is part of an important antioxidant that is present in every cell of the body. And Pacific saury is an abundant source of vitamin B12. Pacific saury has outer layers of red meat and lighter interior meat. The proportion of red and light meat varies with the species, as does the percentage of fat.

This cooked and canned Mackerel Pike in Spicy Sauce offers a tasty alternative to canned sardines, tuna, or salmon

MANUFACTURE: Penguin Shik Poom
DISTRIBUTOR: Haitai Global
PRODUCT OF KOREA(ROK)

Additional Information: 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.