Ministry of Education of the Republic of Buryatia GBPOU «Baikal College of Tourism and Service»
Origin of Kimchi
Categories: historyhistory englishenglish

My favorite dish kimchi

1. Ministry of Education of the Republic of Buryatia GBPOU «Baikal College of Tourism and Service»

TOPIC: My favorite dish
Work performed: Bragin Catherine.
1st year student
checked (a): Dyachenko E.A.


1. Origin of kimchi.
2. Ingredients.
3. Preparation.
4. History

3. Origin of Kimchi

Kimchi (in dialect: kimchi, kim chi, chimchhi, chimchha, Chim-cha) - Korean cuisine, is an
island flavored leavened (fermented) vegetables, first of all, Chinese cabbage.
In general, it is flavored with red peppers, onions (or onion juice), garlic and ginger pickled
cabbage leaves, or crucifers. Most often it is cabbage, sometimes with slices of radish, but is
sometimes used instead of kohlrabi leaves, radish, loby, as well as cucumbers, aubergines and
other vegetables.
In Korea, kimchi is considered to be the main course. Koreans believe that moderate
consumption of kimchi promotes the resorption of fat, that is, consider this dish diet. It is also
believed that acute kimchi - Helps to overcome good. Kimchi (and other fermented and received
at the same brines) is considered an effective remedy for a hangover.

4. Ingredients

- Chinese cabbage
- Daikon (white radish), Korean radish
- East pear
- 1 tablespoon fresh ginger, peeled and sliced
- Celery root
- 3 cloves garlic (minced)
- Green onions, thinly sliced (6 pcs)
- Ground pepper (on which will depend on add pepper and taste better to take a Korean pepper.)
- 1 tablespoon coarse salt
- 1 tablespoon sugar
- 5 tablespoons Korean chili powder
- 1 teaspoon minced chili
- 1 teaspoon fish sauce
- Ginger
Just add mustard leaves and Watercress (Minari) - we have this weed. Watercress can be collected (in
ravines) only until 20 July, then it becomes unusable.

5. Preparation

1. Cooking gloves !!!
Take 2 of head cabbage, a large cup of salt, 2 liters of water, half a cup of red
pepper, onion, pear, 5 tablespoons garlic (pressure), 1 spoon (tablespoon) of
sugar-cups floor hood of anchovies, 2 green onions, daikon (2 pcs.).
2. Cabbage washed, cut along (in two parts) and cut out the stalk. Drop into the
water that would be exposed to water between the leaves. Salt evenly distributed
between the leaves. Torn off 3 large cabbage leaf salt and set aside. The leaves are then


3. Cabbage put in a container of water (water must fill cabbage)
and leave solitsya for 8 hours. After 4 hours, cabbage overturn
4. After a wash and squeeze the cabbage.
5. Cook the paste of rice (rice spoon 2 cups of water) or starch.
6. We cut daikon and Eastern pear strips. Green onions cut into 4 cm
long, onions cut into half rings. Radish solim (which will provide the
juice radish merge).


7. Cook the crushed garlic and ginger, add pepper, anchovy
extract, and sugar paste. The resulting mixture is added to the
chopped vegetables and mix. Leave for 30 min. Then we try and
add salt if necessar
8. The mixture is well smear each cabbage leaf. Tightly
polukochan add up. Tied around the longest of his sheet and put
in a container. We lay on top of cooked leaves earlier.


9. After 24 hours at room reserve container. Then put in the
refrigerator for 3 days.
10. Good fermentation is the key to a successful kimchi.You can enhance the
effect of fermentation, adding a bit of serum, which is formed on the surface
of kefir. This may be yogurt. Whey is full of lactobacilli - beneficial bacteria,
which are responsible for the fermentation of milk into yogurt. These
bacteria will contribute to the vigorous fermentation in kimchi.
If you overdo kimchi, it is necessary to add to the tank bag with boiled rice, for
a few hours and the salt is absorbed into the rice.

9. History

The exact time of occurrence of dishes resembling modern kimchi is unknown.
According to contemporary Korean sources, the oldest mention of kimchi belong
to the I millennium BC. e. The first mention in written sources of the South
Korean researchers have found in rannekitayskom poetic collection "Classic of
Poetry". This book is meant for kimchi dish "Zuo» (菹). Closer to modern kimchi
pickles are, who came to Korea from neighboring China. The first mention of
them belong to the XIII century, in particular Lee Gyubo referred harvested from
the winter salt turnips. Age of three Korean states dates back to the emergence of
"chhimchhe 'names (hanche: 沈 菜, literally" a sop vegetables ")," timchhe "and"
thimchhe ". Then the name was transformed into "chimchhi" and, finally, into a
modern "kimchi."
Red pepper, introduced by the Portuguese in Korea, began to add to the dish after
the XVI century. Now red hot pepper is one of the most important ingredients of
most varieties of kimchi. The first mention of the workpiece kimchi with a red
pepper refers to a cookbook published in 1765. Recipes kimchi, almost no
different from today's, can be found in the books of the early XIX century. In the
XX century, kimchi began to add ingredients that change the flavor and color of
the food, which led to the creation of many new varieties of kimchi.
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