Kimchi (김치)
The history of kimchi in Korea was introduced in the Korea started the 1st century until the 7th century AD. In the Goryeo period (918 - 1392) began to be found writing about Kimchi. In these writings contain instructions and ethics at the time to make Korean Kimchi as the food offerings in a ritual in honor of the ancestors. In that paper also describes the types of kimchi like what the food offerings to the ancestors. Kimchi is also the name actually means pickled vegetables, and this name came from China, namely Chimchae and eventually turned into kimchi.
Kimchi is a traditional Korean dishes such as pickled vegetables fermented with spicy seasoning. Kimchi is usually consumed during the winter by the Korean people, the taste is sour, spicy, and sweet.
Ingredients:
- One large piece of white mustard
- Half stick of white radish, sliced lengthwise and thinly
- 4 leeks thinly sliced
- 4 cloves garlic, crushed
- 1 vertebra ginger, crushed
- 6 tablespoons chili powder or chili powder ordinary Korea could also
- 2 tsp salt
- 1 tablespoon sugar
- ½ cup coarse sea salt (large grains)
- Enough water
- 2 tablespoons fish sauce or fish sauce ordinary Korea could also
How to make Kimchi:
- Wash the cabbage until clean sheet once to the most in mustard, without cut and leave intact as it was.
- Pour ½ cup of sea salt with water into the container, then soak the mustard in aqueous solutions up to 6 hours.
- After soaking, wash again mustard to clean up the inner folds and if you want, can be cut into two parts.
- Combine sugar, chili powder, ginger, onion onions, leek, radish, fish sauce, and a little salt. Apply all of the material with mustard evenly on to the inner sidelines while somewhat squeezed so pervasive mustard marinade.
- Put it in a sealed container and tight or airtight (better if you use glass jars) and let stand for two days, to allow the flavors permeate the sawinya.
- After allowed to stand two days, was able to eat Kimchi
Korean Food: Kimchi (김치)
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