Difference between revisions of "KIMCHI or the Art of Fermentation"
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Enjoy all stages of KIMCHI, eat it solo, in soup with or without noodle/rice, pancake, stir fired with seafood[[User:Pei|Pei]] 15:45, 6 February 2013 (UTC) yummmmm15:45, 6 February 2013 (UTC) | Enjoy all stages of KIMCHI, eat it solo, in soup with or without noodle/rice, pancake, stir fired with seafood[[User:Pei|Pei]] 15:45, 6 February 2013 (UTC) yummmmm15:45, 6 February 2013 (UTC) | ||
Revision as of 17:48, 6 February 2013
Contents
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 鮮味 XianWei in Chinese.
The Basics
~ 6 to 8 hours later ~
The Ingredients
The Paste, Mix & 1st Fermentation
2nd Fermentation
It's nearly a done-done Kimchi.....
Enjoy all stages of KIMCHI, eat it solo, in soup with or without noodle/rice, pancake, stir fired with seafoodPei 15:45, 6 February 2013 (UTC) yummmmm15:45, 6 February 2013 (UTC)
