 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Specialty Authentic Kimchi What Scotch is for Scotland and pizza for Italy, so is Kimchi for Korea. Way back in 1936, Soon Kee Chung a Gold Medal Winner in Olympics marathon attributed his gold medal winning performance to the miraculous powers of kimchi. Read more . People believed that Chung had gained extraordinary strength and power from the kimchi and rice he consumed while training for marathon. Such is the popularity of ‘kimchi’. The origin of Kimchi dates back to 7th century. Koreans realized that fresh vegetables become scarce during the long, cold winters. As a substitute to fresh vegetables, they decided to store vegetables by preserving the vitamins and minerals. This perpetuated healthy eating habits even with changing seasons. Kimchi refers to the process of preserving vegetables through fermentation. Hot and spicy Kimchi appears as a side dish at nearly every Korean meal and is an essential part of kimchi stew and kimchi pancakes. Ingredients:
1 chinese cabbage |
1 teaspoon vinegar |
2 cloves garlic |
1 tablespoon salt |
1 teaspoon hot pepper |
1 tablespoon sugar |
1 tablespoon soy sauce |
Directions:
1. Chop cabbage into thin pieces. Mix it with crushed garlic and hot pepper, soy sauce and vinegar. Add salt and sugar and keep for fermentation for at least 1 hour. Season with sesame oil. In this Korean food recipe, the fiber in cabbage prevents intestinal cancer. Pepper and garlic help to lower blood cholesterol and aid in blood clotting. During the process of fermentation, microorganisms are produced, which are very beneficial to the human body.
|
|