Kimchi.KOREAN FOOD IS HEARTIER AND MORE HOTLY flavored than other Asian cuisines. Korean soy sauce is darker than Japanese soy sauce, and hot chilies are used more liberally than in Thai cuisine. The traditional Korean flavor profile is a combination of soy sauce, garlic, brown sugar, sesame seeds, sesame oil Noun 1. sesame oil - oil obtained from sesame seeds vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants benniseed, sesame seed - small oval seeds of the sesame plant , and hot chilies, served with salted vegetables. Also, Korea has harsh, cold winters. Methods were developed over the years to insure a variety of vegetables in winter menus. These methods included salting and fermenting vegetables so they could last through the entire winter. Kimchi kim·chi also kim·chee n. pl. kim·chis also kim·chees A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation. is probably the most renowned of these preserved vegetables. You may have heard of kimchi. It is a flavorful food that is rich in minerals, including calcium and iron, vitamins A and C, and niacin niacin: see coenzyme; vitamin. niacin or nicotinic acid or vitamin B3 Water-soluble vitamin of the vitamin B complex, essential to growth and health in animals, including humans. . In fact, it was originally used as a source of nutrients when fresh produce was not available. The most prevalent type is made with green cabbage that is salted, fermented in earthenware earthenware, form of pottery fired at relatively low temperatures, so that the clay does not vitrify (become glassy), as do stoneware and porcelain clays. Occasionally, earthenware is used as a general term for all kinds of pottery. jars, and heavily seasoned with hot chilies. Kimchi is usually divided into two categories, seasonal or stored. Seasonal kimchi is made with spring and summer vegetables, such as zucchini zucchini Subspecies of Cucurbita pepo, dark green elongate summer squash in the gourd family, of great abundance in U.S. home gardens and supermarkets. The creeping vine has five-lobed leaves, tendrils, and large yellow flowers. , summer squash, cucumbers, sprouts, and pea vines. It is designed for short-term use and does not have a long shelf life. Young cabbage kimchi, cucumber cucumber, fruit of Cucumis sativus, a species of gourd whose many varieties are descended from a plant native to Asia and Africa. Cucumber is classified in the division Magnoliophyta, class Magnoliopsida, order Violales, family Curcurbitaceae. kimchi, and baby radish radish, herbaceous plant (Raphanus sativus) belonging to the family Cruciferae (mustard family), with an edible, pungent root sliced in salads or used as a relish. kimchi are some examples of seasonal kimchi. The stored variety, which is meant to last over the long winter months, is usually made with cabbage, onions, and chili (language) CHILI - D.L. Abt. A language for systems programming, based on ALGOL 60 with extensions for structures and type declarations. ["CHILI, An Algorithmic Language for Systems Programming", CHI-1014, Chi Corp, Sep 1975] . Whole cabbage kimchi, diced radish kimchi, and ponytail cabbage kimchi are common examples. Both types are made almost year-round nowadays, as the availability of most vegetables has increased. The use of kimchi has been historically documented for at least 2,000 years. Vegetables preserved with salt had been a Chinese tradition. Around the 16th century, preserving cabbage with chili became popular in Korea. The preparation of kimchi, kimjang, soon became a great tradition. It was a family or neighborhood affair, with everyone pitching in throughout all the seasons of the year. In the early spring, chilies, onions, and green onions were planted. They were harvested in the summer. Cabbage and radishes were purchased in early autumn. For traditional families, it is estimated that 20-30 heads of cabbage may be needed to prepare enough kimchi to last through the winter. The flavor of kimchi varies from family to family, region to region. As different vegetables were grown, different kimchi varieties were invented. In the northern regions of Korea Korea has traditionally been divided into a number of unofficial regions that reflect historical, geographical, and dialect boundaries within the peninsula. Many of the names in the list below overlap or are obsolete today, with Honam, Yeongdong, Yeongnam, and the modern term , where the weather is cooler, kimchi is less salty and more plainly seasoned, with the vegetable flavor coming through. In the southern regions, where the weather can be hotter, kimchi is salty and hotly seasoned with ginger, chili, and extra juice. Most kimchi authorities will tell you there are at least 200 varieties. A kimchi's flavor is influenced by the type of cabbage and radish used; by the amount of chili, garlic, ginger, and onion used; and by the type of seasonal vegetables, such as cucumbers or sprouts, used. Aromatic seasonings, such as sesame leaves and Indian mustard Indian mustard brassicajuncea. leaves, are added when available. Fermentation adds to the flavor of kimchi; the longer it is allowed to ferment ferment /fer·ment/ (fer-ment´) to undergo fermentation; used for the decomposition of carbohydrates. fer·ment n. 1. , the richer the flavor. Ginger, garlic, and red chili pepper are the predominant seasonings for most kimchis, while cabbage, radishes, and onions are the vegetables used to form their bulk. Two varieties of cabbage are used. Korean cabbage, with long thin stalks, is not usually available in the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. . However, Napa cabbage, also called celery cabbage celery cabbage n. 1. See Chinese cabbage. 2. See bok choy. Noun 1. celery cabbage - plant with an elongated head of broad stalked leaves resembling celery; used as a vegetable in east Asia , is often used as well. There are three kinds of radishes used for kimchi. Korean radish and ponytail radish are not usually found in the United States, but daikon dai·kon n. A white radish (Raphanus sativus var. longipinnatus) of Japan, having a long root that is eaten raw, pickled, or cooked. Also called Chinese radish, Japanese radish, Oriental radish. radish can be found in most markets and many farmers' markets  It has been suggested that this article be split into multiple articles. . Check Asian markets in your area for Korean varieties of
cabbage and radish. Green onions are the onions of choice for kimchi.In addition, you can use flesh watercress watercress, hardy perennial European herb (Nasturtium officinale) of the family Cruciferae (mustard family), widely naturalized in North America, found in or around water. in kimchi recipes. Korean watercress resembles a cross between North American North American named after North America. North American blastomycosis see North American blastomycosis. North American cattle tick see boophilusannulatus. watercress and Japanese wasabi. If you want a little more "zing," you can add a small amount of freshly grated grate 1 v. grat·ed, grat·ing, grates v.tr. 1. To reduce to fragments, shreds, or powder by rubbing against an abrasive surface. 2. horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. along with the fresh watercress. Fresh ginger and fresh red and green chili peppers are almost always used to flavor kimchi. Save some of the ginger to make a soothing tea. Steep slices of fresh ginger in boiling water for several minutes. Ginger tea can be served hot or cold. Be careful when seeding fresh chilies. Wash your hands very, very well before touching your skin or eyes. Kimchi was originally stored underground in earthenware crocks. The crocks were covered with straw mats and then dirt. This storage method helped to prevent temperature fluctuations and to ensure the food remained safe to eat. The kimchi was usually stored in several small crocks, rather than one big one. This way, only a small amount was uncovered and recovered at a time. If you don't have the time to do formal preserving, which includes sterilizing containers, you can prepare kimchi to be stored for short periods of time in the refrigerator. Kimchi is a ubiquitous condiment, found at every meal. It can be used as a dressing or instead of sauce, salsa, or ketchup; served as an appetizer; and used as an ingredient in cooking. Kimchi soup, kimchi with steamed or fried rice, kimchi ramen ra·men n. 1. A Japanese dish of noodles in broth, often garnished with small pieces of meat and vegetables. 2. A thin white noodle served in this dish. , and kimchi pancakes are popular dishes. Kimchi can be tossed with diced tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. and heated or eaten cold for a fast breakfast or lunch. Scramble tofu with kimchi and diced tomatoes In the simplest definition, diced tomatoes are just that, tomatoes that have been diced. In the United States retail environment, however, the term refers to a relatively recent arrival in the processed tomato market, generally consisting of canned chunks of plum tomatoes in tomato for a spicy breakfast entree or for a sandwich or wrap filling. Kimchi perks perk 1 v. perked, perk·ing, perks v.intr. 1. To stick up or jut out: dogs' ears that perk. 2. To carry oneself in a lively and jaunty manner. up cold green, rice, and pasta salads; steamed or grilled vegetables; and cooked pasta, barley, quinoa quinoa (kēnwä`), tall annual herb (Chenopodium quinoa) of the family Chenopodiaceae (goosefoot family), whose seeds have provided a staple food for peoples of the higher Andes since pre-Columbian times. , spelt spelt Subspecies (Triticum aestivum spelta) of wheat that has lax spikes and spikelets containing two light-red kernels. Triticum dicoccon was cultivated by the ancient Babylonians and the ancient Swiss lake dwellers; it is now grown for livestock forage and used in baked , and rice. It can be added to bean or vegetable soups or to casseroles. It can also be used instead of sauce on grilled or baked seitan sei·tan n. A chewy, protein-rich food made from wheat gluten and used as a meat substitute. or tempeh tem·peh n. A high-protein food of Indonesian origin made from partially cooked, fermented soybeans. [Indonesian tempe, from Javanese, soybean cakes.] , vegetable brochettes, and baked potatoes. RECIPES A note about ingredients: Since many of us don't have access to Korean markets, many ingredients have been "translated" to more available products. If you have access to an ethnic market, ask about Korean radish, which resembles fresh daikon; Korean pears, which are firmer and less sweet than Bartlett pears; fresh mustard leaves (also available at Indian markets); and red pepper red pepper: see pepper. threads. You'll need earthenware, glass, or porcelain containers to store kimchi in the refrigerator. Don't use plastic or metal containers or decorative china bowls, as the kimchi ingredients will interact with the containers. If you have an extra crock crock - [American scatologism "crock of shit"] 1. An awkward feature or programming technique that ought to be made cleaner. For example, using small integers to represent error codes without the program interpreting them to the user (as in, for example, Unix "make(1)", which and lid from your crockpot, that will work well. Large mason jars and heavy (thick-walled) mixing bowls also work.
NORTHERN WHITE KIMCHI
(Makes about sixteen 1/2-cup servings)
This white kimchi is a winter kimchi,
meant to last throughout the
cold months. The seasoning of ginger
and garlic is a twist on the usual
commercial kimchi. The juice from
this kimchi can be mixed with cold
rice or noodles for a quick snack.
3 heads thinly sliced Nopa (or celery)
cabbage (Save the tough outer leaves;
do not slice them.)
3 cups kosher salt (also celled coarse salt)
4 quarts water
1 cup peeled, julienne-cut (matchstick)
daikon radish
1/4 cup chopped fresh watercress
4 whole dried mustard leaves*
3 green onions, chopped (Use entire
onion, green and white sections.)
3 cloves garlic, sliced
2 Tablespoons table salt
1 cup peer juice or nectar
2 Tablespoons peeled, sliced flesh ginger
10 dried dates, chopped
2 cups cored, sliced unpeeled Bartlett peers
1/4 cup sliced soaked dried mushrooms **
2 Tablespoons red pepper flakes
Select, wash, and sanitize several
wide-mouth glass jars or earthenware
containers.
The first step in making kimchi
is to salt the cabbage. Combine
the sliced cabbage and intact
outer leaves with 3 cups of kosher
salt and 4 quarts of water. Allow
to soak for 2 hours or until cabbage
is softened. Rinse well with
cold water and drain. Set aside.
Place radishes in a large bowl.
Add remaining ingredients, except
cabbage, and mix until well combined.
Place one outer leaf on the
bottom of a container or crock.
Add one quarter of mixture and
one quarter of the shredded cabbage.
Place another leaf on top,
cover with mixture and shredded
cabbage, and repeat until either
container is three-quarters full or
mixture is completely used. Place
a weight on top, such as several
small glass plates. Cover and place
in the refrigerator for at least 4
days. Your refrigerated kimchi
should last for one month in the
refrigerator. Mix before each use
to incorporate flavors.
Notes:
* Available at natural foods stores
or Indian markets. If you can't
locate them, just omit them.
** You can find dried mushrooms
in the gourmet section of grocery
stores, in natural food stores, and
at farmers' markets. Soak mushrooms
in just enough water to
cover for 10 minutes, or until
soft. Discard water and slice
mushrooms.
Total calories per serving: 79 Fat: 1 gram
Carbohydrates: 18 grams Protein: 3 grams
Sodium: See page 23. Fiber: 7 grams
BUCKWHEAT NOODLES
WITH KIMCHI
(Serves 4)
This soup-like entree can be prepared
with any type of "chewy"
noodles, such as soba, udon, or
broad noodles. Pear adds a bit
of sweetness to this spicy dish.
1/2 pound buckwheat noodles
2 cups kimchi with its juice
1/2 cup peeled, shredded cucumber
1 cup extra firm tofu, drained and thinly
sliced
1 cup thinly sliced fresh Bartlett pear
1 quart hot vegetable stock or broth
Bring 2 quarts of water to boil
and cook buckwheat noodles until
tender. Drain.
To serve noodles, prepare as
follows in 4 soup bowls:
* Place 1/2 cup kimchi and juice
in each bowl.
* Add 2 Tablespoons of cucumber
on top of kimchi.
* Add 1/4 cup tofu slices on top
of cucumber.
* Add several slices of pear on top
of tofu.
Just prior to serving, pour I cup
hot vegetable stock over ingredients.
Serve hot.
Total calories per serving: 301 Fat: 2 grams
Carbohydrates: 57 grams Protein: 12 grams
Sodium: See page 23. Fiber: 3 grams
KIMCHI RAMYON
(Serves 4)
This is the Korean version of those
instant "cup 'o' noodles" sold in most
stores. Now you can prepare a vegan,
lowfat version. If you can't locate
ramen noodles, use any quick cooking
rice or wheat noodles, such as
vermicelli, fideo, or angel hair pasta.
1 pound ramen noodles (available in the
Asian section of most grocery stores)
4 cups boiling vegetable stock or broth
2 cups kimchi
4 green onions, minced
1/2 cup minced red boll peppers
Extra firm tofu cubes (optional)
Add ramen noodles to boiling
stock and allow to cook for 3
minutes. Reduce to simmer and
add kimchi, onions, and peppers.
Allow to simmer for 2 minutes.
Serve hot.
If desired, stir in extra firm
tofu cubes right before serving.
Total calories per serving: 465 Fat: 2 grams
Carbohydrates: 94 grams Protein: 16 grams
Sodium: See page 23. Fiber: 4 grams
RICE AND KIMCHI
(Serves 4)
Make your own spicy rice bowl with
the contrasting textures of fresh vegetables
and preserved kimchi.
Vegetable oil spray
1 cup julienne-cut (matchstick) zucchini
1 cup French-cut (thinly cut on a diagonal)
fresh or frozen, thawed grin beans
1/2 cup fresh soy bean sprouts
1/4 cup sliced flesh red pepper
4 cups steamed white rice (Start with
1 3/4 cups uncooked rice.)
1 cup kimchi
Spray frying pan or wok with
vegetable oil spray. Separately,
quickly saute zucchini, green
beans, sprouts, and peppers.
To serve, arrange rice on each
plate so it covers half the plate,
in a half-moon shape. Arrange a
small amount of zucchini, green
beans, sprouts, and kimchi on
each plate, in individual ribbons
emanating from the rice. Garnish
rice with red peppers. Serve warm.
Total calories per serving: 198 Fat: 1 gram
Carbohydrates: 42 grams Protein: 6 grams
Sodium: See page 23. Fiber: 4 grams
KIMCHI SOUP
(Serves 4)
This is a fast way to make a spicy
satisfying soup. Serve with rice or
noodles to create an entree.
Vegetable oil spray
1 clove garlic, minced
3 green onions, chopped
1 teaspoon soy sauce
1 cup cubed extra firm or smoked tofu
1 quart boiling vegetable stock
1 cup kimchi
Spray a soup pot with vegetable oil
and allow to heat. Saute garlic and
onions until soft, about 2 minutes.
Add soy sauce and stir for 30 seconds.
Add tofu, stir, and allow to
cook for 2 minutes. Add stock and
kimchi. Allow to simmer, covered,
until flavors are combined, about
10 minutes. Serve warm.
Total calories per serving: 73 Fat: 1 gram
Carbohydrates: 9 grams Protein: 6 grams
Sodium: See page 23. Fiber: 1 gram
"INSTANT" FRESH
CABBAGE KIMCHI
(Makes about sixteen 1/2-cup servings)
Use this recipe when you just can't
wait for afresh batch of kimchi.
It takes a little less time to prepare
than traditional kimchi and is ready
to eat immediately. If you have some
left over, package it in glass or earthenware
containers and refrigerate
until ready to use.
3 heads Napa cabbage
2 cups kosher salt (also called coarse salt)
4 green onions, cut into long, thin threads
(Use entire onion, green and white
sections.)
2 fresh chilies, seeded and finely chopped
2 cloves garlic, minced
2 Tablespoons peeled, minced fresh ginger
1 Tablespoon red pepper flakes
2 Tablespoons hot sauce
2 teaspoons sugar (Use your favorite
vegan variety.)
1 Tablespoon sesame seed oil (optional)
Quarter cabbage heads. Soak in
3 quarts of cold water mixed with
2 cups kosher salt until they just
begin to wilt, about 20-30 minutes.
Drain and wash well. Cut
into narrow strips. Set aside.
In a large bowl, mix onions,
chilies, garlic, ginger, red pepper
flakes, hot sauce, and sugar. Add
cabbage and toss until well coated.
Cover and refrigerate for at least
one hour before serving. It is traditional
to garnish this kimchi with
a drop of sesame seed oil.
Total calories per serving: 37 Fat: 1 gram
Carbohydrates: 7 grams Protein: 2 grams
Sodium: See page 23. Fiber: 6 grams
VARIATIONS Pumpkin Kimchi: Replace cabbage with 3 pounds of fresh pumpkin or winter squash that has been peeled, seeded, and cut into 2-inch squares. Proceed as above. Leek leek: see onion. leek Hardy, vigorous, biennial plant (Allium porrum) of the lily family, native to the eastern Mediterranean and the Middle East. It has a mild, sweet, onionlike flavour. Kimchi Replace total cabbage with 36 (about 6 pounds) fresh leeks that have been washed, trimmed, and chopped into 2-inch strips. Green Chili and Spinach Kimchi: Replace total cabbage with 30 (about 1 1/2 pounds) fresh green chilies, such as Anaheim chilies, that have been seeded and cut into thin strips and 15 pounds fresh spinach that has been washed and drained. A note about kimchi and sodium: Because kimchi is soaked in brine brine a salt solution used in the curing of meat. Standard ingredients are sodium chloride (15 to 30%) and sodium nitrate (0.15 to 1.50%) but many other ingredients may be added for special effects. brine shrimp see artemia. , it is nearly impossible to determine how much salt has been absorbed into this dish. Therefore, kimchi is not recommended for individuals who are concerned about their sodium intakes. Nancy Berkoff, RD, EdD, CCE CCE Cornell Cooperative Extension CCE Corporate and Continuing Education CCE Coca-Cola Enterprises Inc. CCE Commission de Coopération Environnementale CCE Centre for Continuing Education CCE College of Continuing Education CCE Certified Computer Examiner , is VRG's Food Service Advisor and the author of, most recently, Vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. Microwave Cookbook (programming) cookbook - (From amateur electronics and radio) A book of small code segments that the reader can use to do various magic things in programs. One current example is the "PostScript Language Tutorial and Cookbook" by Adobe Systems, Inc (Addison-Wesley, ISBN . |
|
||||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion