Kimchi is called one of the most popular dishes of Korean cuisine. It is an island flavored pickled vegetables.
In Korea, no meal is complete without kimchi. The country has a huge industry of the product, established museums, festivals and kimchi reigns a cult of national dishes. The Seoul Museum of kimchi is a collection of 187 species of this product. At the University of Jeonju in the world there is only one faculty to teach the technology of preparation of this snack.
The exact time of occurrence of acute snacks unknown. The first mention of pickles, kimchi close to our times and came to Korea from China, belong to the thirteenth century. Burning red pepper she was first introduced to Korea by the Portuguese after the sixteenth century.
Now the red pepper is one of the most important components of most types of kimchi. The first mention of the preparation of kimchi with red pepper found in the cookbook, published back in 1765. Found kimchi recipes do not differ from the prescriptions of the present time. In the twentieth century it became a dish to add components, changing its color and taste, which led to the creation of a large number of varieties of kimchi.
Preparation of Kimchi
Kimchi is most often made from radish, Chinese cabbage, cauliflower, and eggplant, cucumbers and other vegetables. Vegetables seasoned with onion juice, red pepper, ginger and garlic. Some cooks add the pine nuts in a dish, chestnuts, sesame seeds, seaweed, pears and even oysters, salted shrimp and octopus.
In the kitchen, the bark-Saram technology of preparation of kimchi significantly departed from the traditional. This is due to the high cost or lack in their territories of necessary products. Therefore, the kimchi-Saram crust made of carrots, zucchini, cabbage. Modification of kimchi crust-Saram included in the diet of the inhabitants of the CIS countries in the form of Korean salads.
Product Grades vary significantly depending on the components used in the preparation of kimchi, season and geographical region. In northern parts of this product is normally add less red pepper and salt. Also in the production of much less likely to use seafood. In the southern regions, such as the Gyeongsang and Jeolla, hot pepper, salt and spices such as the SPP-Choate (marinated shrimp), melchhi Choate (marinated anchovies), smaller ekchot (anchovy sauce) is used in large quantities. Not all varieties of kimchi sharp. White kimchi made from Chinese cabbage or radish without adding fiery red pepper. These varieties are prepared and served to the table in a special brine. White kimchi is especially popular in summer.
The nutritional value of kimchi
One hundred grams of this product contains 88 4 g of water, 2 g protein, 0, 6 g fat and 1, 3 g of carbohydrate and 1, 2 g of fiber. The Kimchi also contains phosphorus (28mg), calcium (45 mg) and vitamin B1 (0, 03 mg), B2 (0, 06 mg), vitamin C (21 mg) and nicotinic acid (2 1 mg) .
Kimchi is a low-calorie diet. One hundred grams of food contains only 32 calories.
Effect of kimchi on health
According to the magazine Health kimchi - one of the healthiest foods in the world. This snack contains a significant amount of lactic acid bacteria. Bacteria of the product prevents excessive fermentation and retain the growth of pathogenic microorganisms in the gut. In addition, it is believed that kimchi - an effective tool against a hangover and a powerful antioxidant. Dish protects vascular walls of atherosclerosis, reducing the concentration of cholesterol in blood plasma. Living in Korea believe that regular consumption of this product contributes to the gradual resorption of fat.
According to the Seoul National University, chickens infected with avian influenza virus, recovered after eating the food with the same bacteria that have been found in this product. Staff of the Korean Institute of Food Research have confirmed an increase in immunity in chickens to the SARS virus through the consumption of kimchi lactic acid enzymes.
South Korea is quite high incidence of gastric cancer, which is often due to the large amount of salty and spicy foods. The reason that the enzymatic vegetables contain chemical moieties that increase the probability of cancer.
Currently marinade for fermented Chinese cabbage is used as a separate seasoning. This sauce ingredients to marinate fish and meat dishes. Kimchi sauce gives any dish a rich aroma and pungent taste. It includes a huge number of active natural ingredients and vitamins that strengthen the immune system of the body and normalize digestion.