Apa itu Kimchi & Kegunaannya ?

Kimchi is a traditional Korean food , a type of pickled vegetable seasoned with spices. The most common vegetables for kimchi are cabbage, radicchio, cucumber, and radish. In ancient times, kimchi was called chim-cha (Hangul: 소채; Hanja: 沈菜), which means "sour vegetable."

kimchi preparation process;

Before processing, the kimchi is salted and washed. Do not brine certain vegetables , as this can cause an unpleasant taste and encourage the growth of other undesirable microorganisms. The vegetables are then mixed with krill, fish sauce, garlic, ginger and red chili powder. Do not use metal containers to store kimchi .

The following process is very common, that is, the seasoned vegetables are put in a pot and then planted in the ground. This process, called pickling and roasting, can last a minimum of seven months and a maximum of three years.

Kimchi is one of the main foods of Koreans. Whenever you eat, kimchi is always eaten alone at the table or with rice or noodles. Kimchi is also used as a seasoning in kimchi soup (kimchi jijiga), kimchi fried rice (kimchi bokekumbap), and various other dishes. Even now, kimchi is also available in soups, dumplings, pizza, and burgers.

types of kimchi

Koreans know kimchi as " banchan ". Koreans are very fond of kimchi. There are different types of kimchi in summer, spring, autumn and winter.

Different types of kimchi for winter.

• T`ong paech`u kimchi (a traditional kimchi recipe with a hint of anise)
• Sokpak Tongch'imi (with a combination of radicchio kimchi and radish)
• Silly Shika (frozen haddock kimchi)
• Nakchi Sokpakchi (octopus kimchi, also served in autumn)
• Kodulppaegi Kimchi (fake kimchi salad)

Mid-October is the time when Korean families prepare kimchi. It is an important event for many generations every year and is an additional preparation for Koreans to prepare for the cold and long winter. "Kimjang" is the name of winter kimchi.

Different types of kimchi for spring.

• Kye Sam Kimchi (Kimchi mixed with crab meat served in a crab shell)
• Thiong Manul Chorim (Pickled Garlic)
• Chorim Ppongnip (boiled sprouts)
• T`ong paech`u pom kimchi (especially salty and spicy chrysanthemum kimchi, popular in southwestern Korea)
• Chorim Chuksun (bamboo steamed tuna).

Different types of kimchi in summer.

• Sesame Nabak Kimchi (Spicy Ginseng Kimchi)
• Yolmu Kimchi (Kimchi in Young Radish Soup)
• Add Keongnip Kimchi (soy leaf kimchi)
• Oi Sobaegi (Tomato Kimchi served with cucumber)
• P`ut paech`u kimchi (Young sage leaf kimchi)
• Yonggun Chorim (boiled lotus root).

This type of summer kimchi is usually served with cold noodles or as a salad with the main course.

Different Types of Kimchi for Fall

• Sanggul Kimchi (Kimchi with fresh oysters)
• Sokpak Kochori (Kimchi with a combination of Korean vegetables)
• Hobak Kimchi (autumn pumpkin kimchi)
• Kogumajulgi Kimchi (boiled potatoes)
• Kaul k'ongnip chorim (autumn kimchi made from soybean leaves)
• Kajami Shika (fish kimchi)
• Al Manul Chorim (gathered clover leaves).
  

About other types of kimchi.

• Chongak Kimchi (white radish kimchi)
• Sesame Leaf Kimchi
• Dongchimi (beetroot kimchi)
• kimchi onion
• Nabak Kimchi (cabbage and beetroot kimchi).

The health function of kimchi;

• Since it has a lot of fiber, it prevents obesity.

• Rich in vitamins A, B and C and beneficial bacteria called lactobacilli. Lactobacilli bacteria are found in many processed foods. In addition to kimchi, yogurt also contains lactobacilli . According to research, Lactobacillus bacteria are good for digestion and can stop and prevent infections.
  

• Sauerkraut may produce compounds that reduce the risk of cancer.

• According to a Korean research team led by Seoul National University microbiology professor Kang Sa-Ok, a culture solution of Leuconostoc kimchi , a lactic acid enzyme found in kimchi, has shown a clear curative effect. in chickens suffering from avian influenza. Newcastle disease and bronchitis. This study confirmed that Leuconostoc Kimchii culture solution is effective in the treatment of viral diseases and has proven antibacterial power. Therefore, kimchi has been found to be effective in treating viral diseases in birds, including avian influenza and Newcastle disease.

• Kimchi has been shown to strengthen the human immune system because kimchi contains lactic acid. Raw vegetables contain acid-fast bacteria as ingredients to make kimchi. It is this bacterium that produces lactic acid .
  
  Lactic acid bacteria are a group of bacteria that convert lactose and sugar into lactic acid. There are also substances that are not useful to the human body, but most of the lactic acid bacteria, Lactobacillus, Lactococcus lactis, Bifides, etc., are good bacteria in the human body and other animals. According to research institute reports, lactic acid bacteria are very effective in fighting harmful bacteria in the intestines, lowering blood cholesterol levels, enhancing immune strength, anti-cancer activity, and preventing diarrhea and constipation.
  
  The best way to use kimchi is to eat it every day.

Share this post