Kimchi

The kimch' I (Hangûl = 김치; Hanja = 沈菜 antiquated ) is mets traditional Korea N made up of Piment S and Légume S fermented, often containing cabbage. In the beginning, the word kimch' I seems to have meant macerated or submerged vegetable.

The most current ingredients of the kimch' I are the Chinese Chou, the Radis, the garlic, the hot red pepper, the white Oignon expenses, the Crevette S fermented or others seafood, the Gingembre, the salt and the Sucre. Whereas one generally associates the kimchi with Chinese cabbage fermented with a mixture of hot red pepper, garlic, ginger, and Sauce of fish salted ( paech' U kimch' I ), there exist various types of kimch' I, of which several regional or seasonal varieties. One finds for example the kaktugi , containing radish, and the oisobagi , containing Concombre stuffed. The kaennip is composed of layers of sheets of Sésame marinaded in a mixture of Sauce of soya, peppers, of garlic, green onions and others spices.

The paechu kimch' I (Chinese cabbage kimchi), which is the most widespread variety of kimch' I today, is in fact relatively recent. The hot red peppers were introduced in Korea by the Japan board at the beginning of the 17th century and their use in the kimch' is became popular only two centuries later. The Chinese cabbage was undoubtedly not introduced in Korea before the 19th century; previously, the kimch' I was to be manufactured starting from vegetables autochtones. The Lactobacille S being very implied in the Fermentation of the kimch' I, it results from it a concentration in Lactic acid higher than that from the Yaourt. In East Asia, the low number of cases of SARS (severe acute respiratory syndrome) in Korea is sometimes allotted to the Korean practice to consume great quantities of kimch' I, although no bond between this consumption and a resistance to the SARS was scientifically established. In Korea, the kimch' I is considered beneficial for the Santé. However, so certain studies bound the consumption of kimchi at the reduced risk of Cancer of the colon, others associated it with an increased risk of Cancer.

The kimch' I can be prepared with Western cabbage if it is not possible to get Chinese cabbage or if the Korean cabbage is considered to be too prickly. In Korea, the kimch' I is a popular accompaniment, but it is often used also like a culinary ingredient, for example in the kimch' I chigae (soup of kimchi) or the kimchi bokkûmbap (rice fried with the kimch' I).


See too

External bonds

  • http://www.saveursdumonde.net/ency_9/asie/coree.htm
  • http://www.racinescoreennes.org/france/coree/recettes.php3
  • http://www.kimchi.or.kr/eng/main.jsp
  • National Korea Tourism Organization' S Kimchi page
  • http://www.pariskimchi.com/

Simple: Kimchi

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