Korean Cuisine "Kimchi" Prestigious Foods

Korean Cuisine "Kimchi" Prestigious Foods on Hot Topics -- Have you ever try Korean food, Korean Cuisine like Kimichi???? Have you try to cooking Kimichi???? Have you a recipe of Kimiceh??? Kimichi is a traditional Korean foods that made by many vegetables with varied seasonongs. Its most common manifestation is the spicy. Below is the nutritional compotition of typical Kimchi that I get from wikipedia:

Nutritional composition of typical kimchi

Nutrients	per 100 g†	Nutrients	per 100 g
Food energy	32 kcal	Moisture	88.4 g
Crude protein	2.0 g	Crude Lipid	0.6 g
Total sugar	1.3 g	Crude fiber	1.2 g
Crude ash	0.5 g	Calcium	45 mg
Phosphorus	28 mg	Vitamin A	492 IU
Vitamin B1	0.03 mg	Vitamin B2	0.06 mg
Niacin	2.1 mg	Vitamin C	21 mg

^†per 100 g of edible portion

Below is the recipe how to make Kimichi (Source: Korea Food researce institute):

(1) Whole-Cabbage kimchi (Tongbaechu kimchi)
Whole-cabbage kimchi is the most popular and traditional kimchi in Korea. It is one of the winter kimchi, prepared in a large quantity in November for winter. However this trend is gradually disappearing due to year-round production of whole cabbage with good quality. Whole-cabbage kimchi can be prepared in small quantities throughout the year.

	Whole Cabbage → Trimming → Vertical Cutting → Salting → Washing → Draining → Stuffing with Mixture of Other Ingredients → Fermentation → Whole-Cabbage kimchi <>

Discolored outer leaves and the root of mature whole cabbage are removed. With a knife inserted through the bottom of the cabbage head, the entire vegetable is cut lengthwise. The cabbage sections are soaked in 8～15% brine for 2～7 hours until softened, rinsed in cold water, and then drained. Radish strips (10% of cabbage quantity) and spices including green onion strips (0.6%), crushed garlic (1.4%), crushed ginger (0.6%), hot red pepper powder (2.7%), and seasonings are blended together. The blended stuffing materials are packed between the layers of leaves, and the stuffed cabbage are tightly stacked in a jar. The amount of salt to be added controls the rate of fermentation, and kimchi to be consumed during the winter has less salt than those prepared during the spring. Maintaining salt concentration at 3% results in optimum fermentation. The rate of fermentation is also affected by temperature.

Now, Have interested to made Kimchi????

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