Difference between revisions of "KIMCHI or the Art of Fermentation"
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KIMCHI is the Korean name for pickles, any kinds of pickle. The most common and popular one is the cabbage pickle, also known as "Baechu Kimchi". And it has been named for one of the healthiest food among Olive Oil, Soy Bean, Yogurt and Lentil. | KIMCHI is the Korean name for pickles, any kinds of pickle. The most common and popular one is the cabbage pickle, also known as "Baechu Kimchi". And it has been named for one of the healthiest food among Olive Oil, Soy Bean, Yogurt and Lentil. | ||
| − | During the fermentation process, Lactobacillus also help the cabbage to develop a delicious flavor known as Umami. | + | During the fermentation process, Lactobacillus also help the cabbage to develop a delicious flavor known as 旨味 Umami in Japanese or 鮮位 XianWei in Chinese. |
Revision as of 15:43, 5 January 2013
How does KIMCHI come about?
KIMCHI is the Korean name for pickles, any kinds of pickle. The most common and popular one is the cabbage pickle, also known as "Baechu Kimchi". And it has been named for one of the healthiest food among Olive Oil, Soy Bean, Yogurt and Lentil.
During the fermentation process, Lactobacillus also help the cabbage to develop a delicious flavor known as 旨味 Umami in Japanese or 鮮位 XianWei in Chinese.
