2011년 5월 24일 화요일
2011년 5월 17일 화요일
2011년 5월 13일 금요일
Kimchi
Kimchi
From Wikipedia, the free encyclopedia
| Kimchi | |
|---|---|
 | |
| Korean name | |
| Hangul | 김치 |
| Revised Romanization | gimchi |
| McCune–Reischauer | kimch'i |
/ˈkɪmtʃi/; Korean: 김치 [kimtɕʰi]), also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes.[1][2][3] There are hundreds of varieties of kimchi, made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber.[4] Kimchi is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap) Contents[hide] |
[edit] History
[edit] Main ingredients
The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi. Although the most common seasonings include brine, scallions and spices, ingredients can be replaced or added depending on the type of kimchi being made. Common seasonings also include ginger, chopped radish, garlic, saeujeot (hangul: 새우젓), and aekjeot (hangul: 액젓, fish sauce).
[edit] Kimchi varieties
Kimchi from the northern parts of Korea tend to have less salt as well as less red chilli and usually do not have brined seafood for seasoning. Northern kimchi often has a watery consistency. Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchijeot (hangul: 멸치젓, brined anchovy allowed to ferment) or saeujeot (hangul: 새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (Hangul: 멸치액젓, "kkanariaekjeot" 까나리액젓, liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker). In the Seoul area saeujeot is preferred.
Saeujeot (hangul: 새우젓) or myeolchijeot is not added to the kimchi spice-seasoning mixture, but is simmered to reduce odors, eliminate tannic flavor and fats, and then is mixed with a thickener made of rice or wheat starch (Hangul: 풀). This technique has been falling into disuse for the past forty years.
Other brined jeot can be used, but are no longer common as modern commercialization has made aekjeot (액젓; either myeolchijeot or saeujeot) more affordable and convenient.
White kimchi (baek kimchi) is baechu (napa cabbage) seasoned without chili pepper and is neither red in color nor spicy. White radish kimchi (dongchimi) is another example of a popular kimchi that is not spicy. The watery white kimchi varieties are a popular ingredient in a number of dishes such as cold noodles in dongchimi brine (dongchimi guksu) and are eaten widely during the summer months.
[edit] By region
This regional classification dates back to 1960s and contains plenty of historical facts, but the current kimchi-making trends in Korea are generally different from those mentioned below.[8]
- Hamgyeong-do (Upper Northeast)
- Hwanghae-do (Midwest)
- Gyeonggi-do (Lower Midwest of Hwanghae-do) Gyeonggi-do kimchi is known for its eye-catching decorations.
- Chungcheong-do (Between Gyeonggi-do and Jeolla-do)
In Gangwon-do, kimchi is stored for longer periods of time. Unlike other coastal regions in Korea, kimchi in this area does not contain much salted fish.
- Jeolla-do (Lower Southwest)
- Gyeongsang-do (Lower Southeast)
- Foreign Countries
[edit] By season
Different types of kimchi were traditionally made at different times of year, based on when various vegetable were in season and also to take advantage of hot and cold seasons before the era of refrigeration. Although the advent of modern refrigeration —- including kimchi refrigerators specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation —- has made this seasonality unnecessary, Koreans continue to consume kimchi according to traditional seasonal preferences.[11]
- Spring
- Summer
- Autumn
- Winter
[edit] Nutrition and health
Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene.[citation needed] Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron,[12][13] and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii.[14][15][16] The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.[17]
| Nutrients | per 100 g * | Nutrients | per 100 g |
|---|---|---|---|
| Food energy | 32 kcal | Moisture | 88.4 g |
| Crude protein | 2.0 g | Crude Lipid | 0.6 g |
| Total sugar | 1.3 g | Crude fiber | 1.2 g |
| Crude ash | 0.5 g | Calcium | 45 mg |
| Phosphorus | 28 mg | Vitamin A | 492 IU |
| Vitamin B1 | 0.03 mg | Vitamin B2 | 0.06 mg |
| Niacin | 2.1 mg | Vitamin C | 21 mg |
[edit] 1996 Kimchi dispute
In 1996, Korea argued that Japanese kimchi was substantially different from traditional kimchi (in particular, that it was not fermented), and that it therefore should not be labeled kimchi. Korea lobbied for an international standard from the Codex Alimentarius, an organization associated with the World Health Organization that defines voluntary standards for food preparation.[19][22] A non-binding standard was published in 2001 that described production methods similar to those traditionally used in Korea.[23][edit] 2010 Kimchi ingredient price crisis
Due to heavy rainfall shortening the harvesting time for cabbage and other main ingredients for kimchi in 2010, a major spike occurred in the price of kimchi ingredients and kimchi itself. Korean newspapers have labeled this a national tragedy.[24] In response to the Kimchi price crisis, the South Korean government announced the temporary reducing of tariffs on imported cabbage to coincide with the Kimjang season.[25][edit] Gallery
- Preparation for making kimchi
- Seongnyu kimchi named after its pomegranate-like shape
- Jang kimchi, pickled with soy sauce
- Displayed manufactured kimchi
피드 구독하기:
글 (Atom)