Kimchi (A Field Guide) by miryori

Kimchi A Fiel d Gu id e

Contents Introduction

Baechu Kimchi

Pa Kimchi

Kkakdugi Kimchi

Oi Kimchi

Chonggak Kimchi

Kkaenip Leaf Kimchi

Ye o l m u K i m c h i

Baek Kimchi

Dongchimi Kimchi

Nabak Kimchi

Glossary

North Hamgyong

Ryanggang Jagang

North Korea South Hamgyong

North Phyongan South Phyongan

Gangwon North Hwanghae South Hwanghae Gyeonggi

Gangwon

Seoul North Chungcheong South Chungcheong

North Kyongsang

North Jeolla South Jeolla

JeJu Island

South Kyongsang

South Korea

Introduction Kimchi is a traditional Korean dish and is a major staple in Korean cuisine. Conceived around the 7th century, Kimchi has been rated as one of the most perpetual and healthiest foods in the world. There are many different varieties of Kimchi, but the overall texture and taste of Kimchi can be described as crunchy, sweet, tangy, and depending on how much spices are added into the dish

itself â&#x20AC;&#x201C; it can give your taste buds a serious workout because of how spicy it can truly get. This pickled cabbage classic is usually served as a side dish with breakfast, lunch, and dinner. Furthermore, a lot of Korean entree dishes use Kimchi as a basis as well. Nowadays, Kimchi has become so versatile that around two thirds of Korean people eat Kimchi every single day.

Season : Koreans consume different types of kimchi throughout the different seasons of the year. Temperature : Each Kimchi has ideal temperature for fermentation process. Period : Vegetable size and quality will impact on time that needed for fermentation. Region : Types of kimchi differ from region to region, depending on harvest and weather conditions. Nutritions : Low-calorie, Dietary fiber, and nutrient â&#x20AC;&#x201C;packed side dish. It is a storehouse of a range of vitamins such as vitamin A, vitamin B1, vitamin B2 and vitamin C. It is also rich in essential amino acids and minerals such as iron, calcium, selenium. It has an impressive assortment of powerful antioxidants and provides an additional benefit of probiotics as well in the form of lactobacillus bacteria. It contains numerous helpful components including capsaicin, chlorophyll, carotenoids, flavonoids, and isothiocyanates with a low amount of fat and sugar. Spiciness : There are Four different spiciness for Kimchi, Non-spicy, Mild, Medium and Hot. This normally depends on how much red chilli pepper Kimchi contains. Medium Non Mild Hot

배추 김치 Baechu Kimchi This is the most popular Kimchi out of all on the list. It is typically served with almost all meals from breakfast, lunch, and dinner. Whole crowns of cabbage are sliced off to abstract any discolored outer leaves and then divided perpendicular into four sections. These four sections are then soaked in salt for about three or four hours until they have eased and softened. While this

process of softening is going on, the other ingredients are then assembled and mixed together such as pepper powder, chopped garlic, ginger, and other pickled seafood such as fish. When both the ingredients and the cabbages softening process is finished, they are ready for mixing. Once the process of mixing is finished, Kimchi is then cut in to bite size pieces and mixed again. Season : 4 Season Temperature : 4°C Period : 1 – 23weeks Region : Seoul Gyeonggi Province Nutritions : Fiber, Vitamin A, Vitamin C, Thiamine (B1), Riboflavin (B2), Calcium, Iron, Lactic acid bacteria

Medium

Pa This is one of types of Kimchi that Koreans usually eat for Banchan (traditional side dishes). Pa Kimchi uses medium thick green onions, which are fermented to maturity in powdered red pepper, garlic, ginger and seasoned with lots of salted anchovies. Green onions with large white sections is appropriate in making different tastes of kimchi due to

파김치 Kimchi their high sweetness. Pa Kimchi is considered to be the easiest recipe to make. Also, it becomes flavorful when it is ripened. South Koreans also add either fermented anchovies or fermented brine shrimp, depending on the region. This is similar to other parts of Asia such as the Chinese using fish sauce to enhance the taste of their food. Season : Spring Temperature : 5°C – 10°C Period : 1 – 2weeks Region : Jeolla Province Nutritions : Fiber, Vitamin A, Vitamin C, Thiamine (B1), Riboflavin (B2), Calcium, Iron, Lactic acid bacteria

Hot

깍두기 Kkakdugi Kkakdugi is a very common kind of kimchi and often used in Korean everyday meals along with Baechu kimchi (napa cabbage kimchi). It was named kkakdugi because cutting food into cubes is called ggakduk sseolgi in Korean. Kkakdugi is made of cubed Korean radish, white with one green end. Kkakdugi is prepared

with about the same ingredients and in the same way as Baechu kimchi, but it is especially juicy and crunchy. It goes great with almost anything, but it is a traditional accompaniment to Seolleongtang, a milky-white soup made from ox bones and brisket.

Season : Four Season Temperature : 5°C – 10°C Period : 1 – 4 days Region : Most of South Korea Nutritions : Saccharides, Amino acids, Minerals, Vitamin C Lactic acid bacteria

Mild

오이 김치 Oi Kimchi Oi Kimchi has a refreshing taste and crunchy texture. Koreans enjoy it for any meals. Cucumbers is cut into smaller bite-sized pieces and mix up with the seasoning. The ways of brining cucumbers are bringing different texture of cucumbers. The wet method is better for the even distribution of saltiness and results

in softer texture. The dry method is bringing raw crunchy texture of cucumber. Oi Kimchi gets fermented faster compared to other types of kimchi and it cannot be used in soups or stews once it is sour. So, it is better to make a smaller amount at a time.

Season : Spring, Summer Temperature : 1°C – 5°C Period : 1 – 3 days Region : Seoul, Gyeonggi Province Nutritions : Fiber, Vitamin A, Vitamin C, Thiamine (B1), Riboflavin (B2), Calcium, Iron, Lactic acid bacteria

Mild

총각 김치 Chonggak Kimchi This Kimchi is made from a smallish white radish that comes with a long “ponytail” of greens, which is left on and eaten together with the root. The combination of a crunchy radish and soft yet pleasantly chewy stems makes this kimchi unique and tasty. This radish is less often, though more precisely, called “bachelor radish” (chonggak means “bach-

elor”) because its tail reminded people of the traditional hairstyle that young unmarried men in Korea once wore. It’s made with the by-now-familiar mix of hot pepper flakes, ginger, garlic, and green onion. Chonggak kimchi can be served with any meal but it is exceptionally good with soups.

Season : Fall Temperature : 5°C – 15°C Period : 5 – 10 days Region : Most of South Korea Nutritions : Fiber, Vitamin A, Vitamin C, Thiamine (B1), Riboflavin (B2), Calcium, Iron, Lactic acid bacteria

Medium

깻잎 김치 Kkaenip Kimchi Sesame leaves are one of Koreans’ favorite herbs. Sesame leaves have a unique flavor, and milder scent, like mint. They are used for so many

Korean dishes. Because of its thickness and texture, it is precious dish because it has to be carefully touch each leaf one by one.

Season : Fall Temperature : 5°C – 15°C Period : 1 – 3 days Region : Gyeonggi Province Nutritions : Minerals, Calcium, Iron, Potassium, Fiber, VitaminC.

Mild

열무 김치 Ye o l m u K i m c h i If Koreans have a meal during the hot and humid Korean summers, they usually have water Kimchi to help cool down their body. Young summer radishes are the main key ingredients for this dish. They are blended with green chili peppers,

red chili peppers, and sometimes garlic. A Kimchi sauce is then poured over the mixture and more water is added to the vegetables. When combined with thing white noodles. This can be a real summer delight.

Season : Summer Temperature : 1°C – 5°C Period : 3– 7days Region : Seoul Gyeonggi Province Nutritions : Fiber, Vitamin A, Vitamin C, Thiamine (B1), Riboflavin (B2), Calcium, Iron, Lactic acid bacteria

Mild

나박 김치 Nabak Kimchi Nabak kimchi is a water Kimchi. It has very pleasant and graceful appearance created by the cutting of the radish into small bite sized pieces with other colorful ingredients such as cabbage, green onions, and of course red chile peppers. This

dish is a dish usually served mild. The word Nabak is regards to the shape of the radish which is a very thing square. Its light flavor means it goes well with oily and grilled foods.

Season : Spring Temperature : 5°C – 15°C Period : 2 – 5days Region : Chungcheong Province Nutritions : Fiber, Vitamin A, Vitamin B1, Vitamin B2 and Vitamin C

Mild

백 김치 Baek Kimchi It’s made by a similar process but uses milder ingredients. It is just as flavorful and versatile in its own way, getting its taste from a mix of garlic, chives, radishes, chestnuts, and fruit—such as Korean pear.

This white Kimchi is originally from North Korea where less salt and red pepper are used in cooking. Nowadays, this Kimchi is very popular in Korea unlike other types of Kimchi, because this one is not spicy.

Season : Winter, Spring Temperature : 1°C – 5°C Period : 1 – 4 weeks Region : Pyongan Province Gangwon Province Nutritions : Fiber, vitamin A, vitamin C, thiamine (B1), riboflavin (B2), calcium, and iron, lactic acid bacteria

Non

동치미 Dongchimi Dongchimi is a variety of Kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name dong (literally “winter”) and chimi (an ancient term for Kimchi), suggests, this kimchi is traditionally

consumed during the winter season. Dongchimi is fermented like other varieties of Kimchi, but its maturing period is relatively short. The northern regions are particularly famous for their Dongchimi. The clear and clean taste of the watery Dongchimi is used as a soup for cold noodle.

Season : Winter Temperature : 1°C – 5°C Period : 1 – 4 weeks Region : Pyongan-do Province Hamgyeong-do Province Nutritions : Fiber, Vitamin A, Vitamin C, Thiamine (B1), Riboflavin (B2), Calcium, Iron, Lactic acid bacteria

Non

Glossary Calcium Calcium is the most plentiful mineral found in the human body. The teeth and bones contain the most calcium. Nerve cells, body tissues, blood, and other body fluids contain the rest of the calcium.

Iron An essential mineral. Iron is necessary for the transport of oxygen and for oxidation by cells. Deficiency of iron is a common cause of anemia. Food sources of iron include meat, poultry, eggs, vegetables and cereals.

Dietary Fiber Dietary Fiber found mainly in fruits, vegetables, whole grains and legumes . Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases.

Kimchi A staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly Napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and salted seafood.

Fermentation Fermentation is a process in which food is exposed to bacteria and yeasts, either via inoculation or naturally through the air. Beneficial microorganisms beat out the kind that can kill you, and eat up the carbohydrates in the food. The results are interesting flavors, textures, and smells.

Lactic aid bacteria Lactobacillus is a type of bacteria. There are lots of different species of lactobacillus. These are â&#x20AC;&#x153;friendlyâ&#x20AC;? bacteria that normally live in our digestive, urinary, and genital systems without causing disease. Lactobacillus is also in some fermented foods like yogurt and in dietary supplements.

Riboflavin(B2) Riboflavin is a vitamin found in food and used as a dietary supplement. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection. can help prevent osteoporosis. Selenium An essential mineral that is a component of an antioxidant enzyme, glutathione reductase, that is key in tissue respiration. Food sources of selenium include seafoods; some meats, such as kidney and liver; and some grains and seeds. Too much selenium may cause reversible balding and changes in the nails, give a garlic odor to the breath, and cause intestinal distress, weakness, and slowed mental functioning. Deficiency of selenium causes Keshan disease.

Thiamine(B1) Vitamin B1 (thiamine) acts as a coenzyme in the metabolism of the body. Deficiency of thiamine leads to the disease beriberi, a disease affecting the heart and nervous system. Vitamin A Vitamin A is retinol. Carotene compounds (found, for example, in egg yolk, butter and cream) are gradually converted by the body to vitamin A (retinol). A form of vitamin A called retinal is responsible for transmitting light sensation in the retina of the eye. Vitamin C Vitamin C, also known as ascorbic acid and L-ascorbic acid, An essential nutrient found mainly in fruits and vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin.