Tales of Hansik Ep11 - kimchi
- 10 years ago
Healthy, fermented foods are matured by time.
Every nation has its own fermented food that has been guarding the people's health for centuries. Korea's kimchi, in particular, is receiving the global spotlight as an enriching, well-being food.
At the start of winter, every household in Korea makes gimjang kimchi. The major ingredients are napa cabbage and radishes, seasoned with red pepper powder, various vegetables, and salted seafood. The flavor of the kimchi is determined by the level of fermentation. Over the course of the year, this kimchi will act as an important source of nutrients that are often lacking in the modern diet.
Kimchi is made in a large batch in winter. But aside from then, kimchi can be made anytime, with any seasonal vegetables, and appear in many different forms according to the local climate and preferences. Seaside regions use salted seafood in its seasoning, while warmer regions make kimchi that emphasizes spicy and salty flavors.
The most well-known type of kimchi is napa cabbage kimchi, known as baechu kimchi.
It has the shortest history of any kimchi varieties, and yet, it is the most dominant type in Korea and around the world. It was first made with red peppers that entered Korea in the 16th century and modified cabbage that appeared in the early 1900s. It has only been around in its current form for about a hundred years. Despite its short history, baechu kimchi has become iconic because it is the ideal type for fermentation. From the freshly made geotjeori to aged mugeunji, baechu kimchi can be enjoyed in myriad ways. In the past, kimchi was stored in onggi (earthen jars) buried underground because a stable environment was crucial to good kimchi. Now, specialized kimchi refrigerators that recreate the underground environment have become ubiquitous in Korean homes. For Koreans, storing kimchi is just as important as making it.
Kimchi is a Korean treasure borne from the breath of nature and the touch of humans. It's a quintessential part of every Korean meal. In this episode, we unravel the secrets of Korea’s most iconic food.
Every nation has its own fermented food that has been guarding the people's health for centuries. Korea's kimchi, in particular, is receiving the global spotlight as an enriching, well-being food.
At the start of winter, every household in Korea makes gimjang kimchi. The major ingredients are napa cabbage and radishes, seasoned with red pepper powder, various vegetables, and salted seafood. The flavor of the kimchi is determined by the level of fermentation. Over the course of the year, this kimchi will act as an important source of nutrients that are often lacking in the modern diet.
Kimchi is made in a large batch in winter. But aside from then, kimchi can be made anytime, with any seasonal vegetables, and appear in many different forms according to the local climate and preferences. Seaside regions use salted seafood in its seasoning, while warmer regions make kimchi that emphasizes spicy and salty flavors.
The most well-known type of kimchi is napa cabbage kimchi, known as baechu kimchi.
It has the shortest history of any kimchi varieties, and yet, it is the most dominant type in Korea and around the world. It was first made with red peppers that entered Korea in the 16th century and modified cabbage that appeared in the early 1900s. It has only been around in its current form for about a hundred years. Despite its short history, baechu kimchi has become iconic because it is the ideal type for fermentation. From the freshly made geotjeori to aged mugeunji, baechu kimchi can be enjoyed in myriad ways. In the past, kimchi was stored in onggi (earthen jars) buried underground because a stable environment was crucial to good kimchi. Now, specialized kimchi refrigerators that recreate the underground environment have become ubiquitous in Korean homes. For Koreans, storing kimchi is just as important as making it.
Kimchi is a Korean treasure borne from the breath of nature and the touch of humans. It's a quintessential part of every Korean meal. In this episode, we unravel the secrets of Korea’s most iconic food.