My special food : Kimchi
Today, it is very ordinary to eat kimchi in South Korea. Kimchi is important to my whole life because I eat kimchi almost everyday with rice, soup, and noodles. When I was very young, I used to avoid kimchi because it was too spicy and salty. However, after my grandma made kimchi for me, I started to like it. Currently, my grandma sends kimchi to eat every year, and I really enjoy eating it. Also, kimchi is extremely healthy for you. How is it healthy, and how do you make kimchi?
Kimchi is loaded with vitamins A, B, and C, but its biggest benefit is the healthy bacteria called lactobacilli, found in fermented foods like kimchi and yogurt. This healthy bacteria helps with digestion. Also, according to a recent study, it prevents yeast infections. Finally, fermented cabbage has compounds that prevents the growth of cancer.
Long time ago in Korea, to ensure a supply of food through the long korean winter, vegetables and fish began to be preserved. However, it was also found possible to pickle vegetables in seawater, and it is thought that as the supply of salt became relatively reliable, people learned how to keep vegetables fresh for long periods by salting. The earliest documentary evidence is found in China’s first anthology of poetry, the Book of Odes, which is believed to have been compiled between 2,600 and 3,000 years ago. In this book appears a Chinese character meaning salting, which shows that a prototype of kimchi already existed at this early date.
Kimchi tastes very delicious, and it is extremely healthy for you. I eat it everyday, every month, and every year. It is one of my special foods.
Brief story & recipe for my special kimchi
Once upon a time, there was a woman who was an expert of kimchi. However, she had a grandson who hated kimchi because it was too spicy and salty. Since kimchi was so healthy, she wanted her grandson to eat it. Therefore, she made a new kimchi that nobody ever made.
I head napa cabbage
½ head garlic
½ small nugget ginger
½ cup ground dried(preferably Korean) hot pepper
1 tablespoon rice powder
½ cup hot pepper paste
¼ cup soy sauce
½ tablespoon salted shrimp
¼ cup plum liquid
Lots of table salt
- Thoroughly clean the cabbage and then chop up the leaves into squares.
- In a big bowl, scoop in a layer of cabbage then salt liberally. Repeat till all the cabbage is used. Wait about two hours until the cabbage gets limp. While this is happening, make the spicy kimchi mix.
- Put the garlic, , ginger, salted shrimp, soy sauce, hot pepper paste, and plum liquid into the blender and blend.
(Sugar is replaced by plum liquid because plum liquid is healthier and tastes better!)
- Put the spicy mix into a bowl and add chopped scallions, and the rice powder paste.
- After two hours, thoroughly rinse the salted cabbage in water.
- Combine the rinsed cabbage and spicy mixture in one giant bowl. Make sure all the cabbage is coated with the spices.
- Place in a clean jar and let it sit out for at least 48 hours.
- Refrigerate and enjoy!
Thank you for reading.