Home＞Food＞Kimchi
Kimchi
Kimchi is a generic term for pickles that represent the Korean Peninsula food.
Add shredded radish, scallions, and other ingredients and Jannyeom (Medicine：Seasoning made from salt, sugar, soy sauce, miso, sesame oil, etc.) to Salted Chinese cabbage, cucumbers, turnips. It is made by adding salty rice (sardines, sardines, etc.) and glutinous rice porridge (sugar content) to promote fermentation, pickling in a turtle and fermenting lactic acid.
Many kimchi made in Japan are lightly pickled (non-fermented) made according to the taste of the Japanese, but there are nearly 200 kinds of kimchi made in Korea, and each region has its own characteristics because the material differs depending on the region Kimchi is made. It is characterized by a strong flavor that has undergone lactic acid fermentation (lactic acid bacteria: Lactobacillus sp.). The acidity of fermented salty seafood combined with the spiciness of seafood and the strong smell of garlic combine with kimchi made in Japan.
History
Originally, kimchi was not a red kimchi, it was a white kimchi made by simply pickling vegetables with salt or a watery kimchi. It is said that the red kimchi became red as it was at the end of the 16th century when the pepper was introduced to the Korean Peninsula.
The origin of the pepper is in Central and South America, and the Portuguese have told Europe.
It is said that in 1552, a Portuguese missionary presented a species to the Japanese warring state daimyo, Yoshitomo Otomo, and was transferred from Japan to the Korean Peninsula when Toyotomi Hideyoshi was sent to Korea or traded during the Edo period.
The oldest literature about kimchi using pepper is an agricultural book published in the 18th century, but it contains a small amount of shredded pepper, and the red kimchi with pepper powder like the current one is “Rinenjurokushi” for the first time.
Kinds
Typical Korean kimchi has distinctive taste and other characteristics depending on the type of vegetables to be pickled and the differences in local climate.
These regional differences are related to temperature, and kimchi is easier to ferment at higher temperatures. Too much fermentation can make so sour taste or bad teeth.
Salt plays a role in preventing this. Warm southern kimchi uses more salt to reduce fermentation.
The result is a kimchi with a low moisture content and a strong taste.
