why i choose kimchie ?
I chose kimchi because I liked everything about korea.
Kimchie is traditional food from korea, i think the taste is very amazing . And some korean food contain more kimchie , thats the unique korean food .
my opinion korean culture is great,
In south korea,its the most country i like after Taiwan.
because the culture,music,actor or actrees,edu,drama series and etc is so great in my eyes
and Kimchie is amazing food for me...
Kimchie is one type of pickled vegetables fermented spicy flavored. Once salted and washed, mixed vegetables with shrimp seasoning made from krill, fish sauce, garlic, ginger and red chili powderThe most common vegetables made kimchi is cabbage and radish. In ancient times, kimchi is pronounced as Chim-chae (Hangul: 침채; Hanja: 沉 菜) which means "vegetables are soaked."
In Korea, kimchi is always served at meals as one of the most common type of banchan. Kimchi is also used as seasoning during cooking kimchi soup (kimchi jjigae), kimchi fried rice (kimchi bokkeumbap), and various other dishes.
ROLE OF MICROORGANISMS IN KIMCHIE FERMENTATION
Kimchi fermentation is carry out by various microorganisms present in the raw material and ingredients of kimchi. Among them, lactic acid bacteria which can grow in 3% brine play the most active role in the kimchi fermentation; it suppress the grow of other bacteria which can grow under such conditions.
Among the 200 bacteria isolat form kimchi, the important microorganisms in kimchi fermentation is known to be Lactobacillus plantarum, L. Brevis, Streptococcus faecalis, Leuconostoc mesenteroides, and Pediococcus pentosaceus. Most kinds of bacteria belong to the genus Lactobacillus have been find to present in kimchi.
The number of aerobes increas in the early stage of kimchi fermentation and then decrease, while the number of anaerobes continued to increase during the middle stage. A rapid increase of aerobes in the late stage is due to the growth of film-forming yeasts.
Leu. mesenteroides actively grows in the early stage of kimchi fermentation, thereby produced lactic acid and carbon dioxide which could acidify kimchi and create an anaerobic state to suppress the growth of aerobes. Streptococcus actively grows in the early stage of fermentation, Pediococcus in the mid-stage, and L. plantarum and L. brevis in the late stage, which can affect the riped of kimchi.
The rate of kimchi fermentation was markedly affected by salt concentration and fermentation temperature, and kimchi was at an optimum for consumpt when it contained 0.6-0.8% titratable acidity (pH 4.2), 3% salt, and high volatile organic acids.
Thats the contain of kimchie fermentation....
- How To Make Kimchie (Chim Chae)
| Ingredients : |
1 big Chinese cabbage (approximately 1 lb) 1/2 cup sea salt 1/2 teaspoon of Cayenne pepper 6 Finely chopped scallions 2 finely chopped garlic cloves 5 cm grated ginger 3~4 teaspoons chopped chili 1 tablespoon fine sugar 2 1/2 cups drinking water |
| Cooking Method : First halved the Chinese cabbage before cutting them into large pieces of the bite-sized. Then start layering the cut cabbage by using a big bowl before sprinkling some salt on top of them. Once you have finished with the first layer, continue with the next layer until you have used up all the cabbage. However, remember to end the final layer with salt. Next is to get a heavy plate to be placed on top of the layered cabbage as they need to be weighted down with some heavy items. Then leave aside for about 5~6 days in a cool spot. After the few days, remove the weighted items and discard off any liquid in the bowl before rinsing the earlier layered cabbage with cold running water. Remove as much excess water as possible before adding the pepper, scallions, ginger, chili, garlic and sugar. Toss them well to combine thoroughly before putting them in a dry and sterilized container. Add the drinking water into the container and tightly seal with a lid. Keep refrigerated for about 4 days before it will be ready for consumption. Kim chi is a perfect accompaniment when eating steamed rice with any Korean meals. try it  This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes. Prep Time: 30 minutesCook Time: 72 hoursTotal Time: 72 hours, 30 minutes |
