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KIMCHI

KIMCHI

is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour

What is Kimchi ?

KIMCHI

A Korean traditional meal is not complete without kimchi, a mixture of various pickled vegetables such as Chinese cabbage, radish, green onion and cucumber. Certain types of kimchi are made spicy with the addition of red chili pepper powder, while others are prepared without red chili peppers or are soaked in a tasty liquid. However, garlic is always used in kimchi to add to its flavor.

HISTORY OF KIMCHI

Early kimchi was made of cabbage and beef stock only. Red chili, a New World vegetable not found in Korea before European contact with the Americas, was introduced to Korea from Japan after the Japanese invasions (1592–1598)

HISTORY OF KIMCHI

The earliest references to pickled vegetables in East Asia are found in the Xin Nan Shan 信南山 poem of the Shi Jing which uses the characters of Korea and modern Chinese Mandarin.

HISTORY OF KIMCHI

Became the National food of Korea ,during South Korea's involvement in the Vietnam War its government requested American help to ensure that South Korean troops, reportedly "desperate" for the food,. South Korean president Park Chung-hee told U.S. President Lyndon B. Johnson that kimchi was "vitally important to the morale of Korean troops".

HISTORY OF KIMCHI

In the early years of civilization kimchi was called ji

Then changed in pre-modern terms as chimchae

Then it became hanja then after years it was named dimchae Then adopted as timchae Years came and modified as jimchi

Lastly it was finalize as KIMCHI

HISTORY OF KIMCHI

In ancient times, For spring, summer and fall consumption, kimchi was preserve in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four months. The kimchi-curing for the winter season was called, “kimjang” and was usually done in late November.

HOW KIMCHI IS RELATED TO THE CULTURE OF KOREA ?

Throughout Korean history, the look, taste, and especially smell of kimchi have come to symbolize the triumphs and trials of this tiny peninsula.

HOW KIMCHI IS RELATED TO THE CULTURE OF KOREA ?

Koreans have eaten kimchi with their meals for hundreds of years. The practice of making and eating kimchi began approximately six hundred years ago, with the practice of kimjang. Kimjang -- salting and pickling vegetables and burying them underground to keep them cold due to their climate.

HOW KIMCHI IS RELATED TO THE CULTURE OF KOREA?

It was necessary to make practice of kimjang due to Korea's climate and location. Korea is surrounded on three sides by water and experiences a variety of extreme weather conditions beacause of kimchi was the kind of food that can stand periods of time.

HOW KIMCHI IS RELATED TO THE CULTURE OF KOREA?

The power of kimchi is the power of peace, prosperous people who smile while working, instead of laughing at work. Because of an ancient wisdom, Koreans have had an immense opportunity to note what is sound and what is likely to be of enduring value. In addition, since their is the food that has historically brought mankind a chuckle as well as refreshment, they are perhaps a little closer to the well springs of honesty and good cheer. They know that the ability to smile at oneself is a compliment to one’s accomplishments, the reward of reasonable men, and the sign the humanity is in a happy condition.

HOW IS KIMCHI MADE?

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.

HOW IS KIMCHI MADE?

During the late Choson era, powdered chili, together with chotkal (fish or shellfish paste), bcame the favored ingredients in kimchi.

HOW IS KIMCHI MADE?

In the southern regions, the chotkal was made of anchovies, while in the northern regions, croaker and shrimp chotkal were more popular. The climatic differences of each region affected the taste of kimchi as well.

HOW IS KIMCHI MADE?

In warm places, chotkal and chili powder were used in abundance so that kimchi could be prevented from going bad.

HOW IS KIMCHI MADE?

On the other hand, kimchi made in colder areas was less salty and pungent. Today, many firms are mass-producing kimchi.

HOW IS KIMCHI MADE?

Preservation of Kimchi in the olden times people used ceramic or metal jars or Korean Onggi to preserve and make the pickled vegetables taste better.

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GABRIEL GONZALES LHIANNE DIWAEUEL LOBO GILEA FABROS JIRO MANIAGO ANGELA SAMIAELIJAH SANTIBANEZ CJ SIBUGRALPH YAMZON