- Kimchi - he alth properties and contraindications
- Kimchi - recipe. How to make kimchi at home?
- Vegetables and cheese in a jar, or learning to pickle and pickling with David Gaboriaud
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Kimchi is a dish that is a symbol of Korean culture, the recipe of which is passed down from generation to generation. It is said that every South Korean citizen eats about 20 kg of kimchi annually. The tradition of its preparation has even been entered on the UNESCO list of intangible heritage. Check what properties kimchi have and how to make them at home.
Kimchi , also known as kimchee or gimchi, are pickled vegetables supplemented with numerous spices and various toppings. According to the original, classicrecipe , the base of kimchi is Chinese cabbage, next to which there are carrots and leeks, as well as garlic and spring onions, which enhance the flavor and sterilize the dish. In turn, the most important of the spices is fresh, powdered Korean chili pepper, called gochugaru, thanks to which kimchi becomes spicy and retains freshness. In addition, kimchi can include ginger, fruit (e.g. apple), nuts, seafood and fish - s alty shrimps and anchovies, fresh oysters, pollack, rays and live small shrimps, or even octopus or squid. There are over 100 types of kimchi in Korean cuisine.
In Poland, kimchi is colloquially Chinese sauerkraut in Korean or Korean sauerkraut.
Kimchi - he alth properties and contraindications
Kimchi contains numerous vitamins (especially B vitamins), minerals and fiber, but its most important component is beneficial bacteriaLactobacillus- belonging to the group of lactic acid bacteria. They have a positive effect on he alth - they aid digestion and regulate the work of the intestines. They also inhibit the growth of pathogenic bacteria, as they produce transformation products that are "poisonous" to other bacteria. They also increase resistance to infections and strengthen the body.
However, despite the numerous he alth properties, not everyone can enjoy the taste of kimchi. Due to the content of hot chili pepper and ginger, kimchi should not be consumed by people suffering from peptic ulcer disease, reflux, irritable bowel syndrome or breastfeeding women. In turn, due to the high s alt content, kimchi is contraindicated in people struggling with hypertension.
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Kimchi - recipe. How to make kimchi at home?
Kimchi is prepared in many ways and with different ingredients, but nonetheless there are some well-worn patterns. Here is a classic kimchi recipe.
To prepare kimchi you will need: Chinese cabbage (approx. 4.5 kg), carrot (approx. 3 pieces), leek (1 piece), spring onion (approx. 2 pieces - after cutting it should fill 1 glass 250 ml), garlic (about 3 heads - after cutting it should fill 1 glass), ginger (a quarter), gochugar chilli powder (about 2.5 cups), rice flour (2 tablespoons), soy sauce or fish (1 cup), 1 cup s alt, 1/4 cup sugar.
Kimchi can stay in the refrigerator for several months.
1) S alting Chinese cabbage
Cut the white Chinese cabbage cores and then cut them lengthwise into 8 pieces. Then, cut the leaves crosswise into pieces (one bite) and put them in the bucket. Then pour water into it and rinse the cabbage. Drain it and sprinkle with a glass of s alt. While soaking, gently turn the cabbage over several times. The total s alting time is 1.5 hours. After this time, the cabbage must be rinsed to remove excess s alt.
2) Slicing the remaining vegetables
Cut the carrot into sticks. It is time to cut it at an angle. Blend the garlic, onion and ginger with a hand blender to form a homogeneous mass.
Not all types of kimchi are spicy. Instead of paprika, you can add a lot of radishes.
3) Preparation of gruel
The gruel is a mixture of flour (usually rice, but others, such as wheat, also work well) and water in a ratio of about 1: 8 or 1 glass of water for 2 tablespoons of flour. Then the gruel is heated for a few minutes, stirring constantly, until everything thickens. Then add 1/4 cup of sugar to the gruel, cook for a few more minutes, until it starts to become clear. Set aside to cool.
4) Preparation of kimchi paste
Add chili peppers to the cooled gruel and mix until smooth. Then add the carrots, leeks, garlic and onion, ginger and soy sauce. Mix everything thoroughly.
Kimchi is best with rice.
5) Paste combination with Chinese cabbage
Wear protective gloves to avoid staining your hands with the paste. Put the Chinese cabbage in a large bowl and thoroughly combine the paste with the cabbage pieces.
6) Putting kimchi in the jar
Put the kimchi into a glass jar (never a plastic one, as the kimchi will react with the plastic and releaseunpleasant smell). Do not stuff the kimchi all the way to the edge of the jar - leave some space. During fermentation, gases begin to emit that push the mass upwards.
Kimchi should be left at room temperature for 2 days. Then put the kimchi in the refrigerator. The full flavor is achieved after 1-2 weeks of keeping kimchi in the refrigerator, closed.
Worth knowingThe degree of spiciness of kimchi depends on the amount of Korean chili pepper added
- ok. 1 cup - medium spicy
- ok. 2 glasses - hot
- ok. 2.5 cups - very hot
Vegetables and cheese in a jar, or learning to pickle and pickling with David Gaboriaud
Source: x-news.pl/Dzień Dobry TVN