How about trying KOREA's KIMCHI?
Hello! I'd like to introduce our country's traditional food KIMCHI. Kimchi is a traditional fermented Korean dish made of vegetables with a variety of seasonings. It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew, kimchi soup , and kimchi fried rice.
I'll tell you about 3 categories of Kimchi. They are its history, nutrition&health and varieties. Let's start!
First, HISTORY.
In ancient times, kimchi was made of greens picked and salt or a salt and alcohol mixture. By the end of Unified Shillan and the beginning of Koryo, sliced-radish kimchi pickled in brine became popular. Soon thereafter chili was introduced to Korea around 1500 and it was added to make kimchi as well. During the late Choson era, powdered chili, together with chotkal (fish or shellfish paste), became the favored ingredients in kimchi.
Second, Nutrition&Health.
Many South Koreans credit their nation's rapid economic growth in part to eating kimchi. The dish is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and chilli peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii. Health magazine named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.
<One study conducted by Seoul National University claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same bacteria found in kimchi. During the 2003 SARS outbreak in Asia, many people even believed that kimchi could protect against infection, although there was no scientific evidence to support this belief. However, in May 2009, the Korea Food Research Institute, Korea’s state food research organization, said they had conducted a larger study on 200 chickens, which supported the theory that it boosts chickens' immunity to the virus.>-by wikipedia
Third, Varieties!
Spring
After a long period of consuming gimjang kimchi during the winter, fresh potherbs and vegetables were used to make kimchi. These kinds of kimchi were not fermented or even stored for long periods of time but were consumed fresh.
Summer
Summer radishes and cucumbers are summer vegetables made into kimchi, yeolmu kimchi which is eaten in several bites. Brined fish or shellfish can be added, and freshly ground dried chili peppers are often used.
Autumn
Baechu kimchi is prepared by inserting blended stuffing materials, called sok (literally inside), between layers of salted leaves of uncut, whole Napa cabbage. The ingredients of sok can vary, depending on the different regions and weather conditions. Generally, baechu kimchi used to have a strong salty flavor until the late 1960s when a large amount of myeolchijeot or saeujeot had been used.
Winter
Traditionally, the greatest varieties of kimchi were available during the winter. In preparation for the long winter months, many types of kimjang kimchi were prepared in early winter and stored in the ground in large kimchi pots. Today, modern kimchi refrigerators offering precise temperature controls are used to store kimjang kimchi. November and December are traditionally when people begin to make kimchi; women often gather together in each other's homes to help with winter kimchi preparations. "Baechu kimchi" is made with salted baechu filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen, garlic, and ginger.
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