Kimchi all year long
Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often Chinese cabbage or Korean radish. A wide selection of seasonings are used, including Korean chili powder, spring onions, garlic, ginger, and salted seafood. Kimchi is also used in a variety of soups and stews. Kimchi is a Korean staple food in cuisine and is eaten as a side dish with almost every Korean meal. Traditionally, Koreans stored kimchi in clay crocks that were buried underground in winter. The proliferation of apartments and subsequent decline in detached houses, particularly after the Seoul Olympics of 1988, meant burying kimchi was no longer so easy. As kimchi kept in a regular refrigerator went bad after a month, a new storage method was needed. Kimchi is known for its strong, spicy, flavors and odors. Variations in the fermentation process cause the final product to be highly variable in terms of quality and flavor.[85] The strong odor is especially tied to the sulfur compounds from garlic and ginger of kimchi, which can be less appealing to non-Koreans.
So was born in 1995 the kimchi refrigerator, a dedicated home appliance for storing kimchi. To develop the kimchi refrigerator, modernizing the wisdom of the past. We discovered that the underground temperature is a constant ±1C on average,” said Sung Kyoweon, the product planning manager of WiniaDimchae, the company that first popularized the kimchi refrigerator. “To maintain this temperature, we adopted the direct cooling method, which is different from the regular refrigerator’s cooling method using wind. It was a method of cooling the storage itself.
It was also important to research the unique characteristics of the many kinds of kimchi. “Each kimchi has a different method of storage and ripening,” said Seong. “For example, water kimchi has more moisture than other kinds of kimchi, so it is more affected by temperature and ripens much faster.” The kimchi refrigerator has become an essential home appliance in Korea. Over 98% of Korean homes have one. The supply rate is so high that new apartments are designed with a location for the kimchi refrigerator in mind. “The current technology of the kimchi refrigerator has reached the point where the fermenting period of one year required for ‘ripened kimchi’ has been shortened to six weeks.” When we studied these changes with product development in mind, we learned that more people enjoy drinking at home, and the interest in immune-boosting foods has increased. By considering these changes, we added a ripening function for makgeolli (rice wine) and fruit syrup to the product released this year.
Kimchi chuckles
Kim Jong Un reported to be in a vegetative state…
He’s now Kimchi.
50% of South Koreans have cataracts.
The other 50% drive Rincolns.
My dad was Korean and my mom was Mexican.
Hi, I am Guacamo Lee.
“North Korea has declared its own time zone that they are calling ‘Pyongyang Time,’ and set their clocks back half an hour. So, if it’s say, 11:40 here now in New York, in North Korea it’s still 1925.”
November 11th Birthdays
1962 – Demi Moore, 1961 – Uldouz Wallace, 1993 – Camille Hyde, 1964 – Calista Flockhart
1994 – Tye Sheridan, 1922 – Kurt Vonnegut, 1960 – Stanley Tucci, 1974 – Leonardo DeCaprio