Without this tapas does not do any Korean meal: recognized dish kimchi, helping the splitting of fatty foods. The name of the dish in different ways: kimchi, kim chi and even gimchi. Koryo Saram-descendants of Soviet Koreans who settled in the middle of the XIX century in Primorye, called kimchi not otherwise chimchi. However, the essence of the snacks from the name is not changed: pickled vegetables in a very spicy sauce of onions, garlic, ginger and vigorous mixture of peppers - a real calling card of Korea.

The origins of dishes

Historians tend to believe that as a dish of kimchi appeared in Korea in the beginning of VII century, when people began to harvest the winter pickled vegetables. However, the first mention of kimchi relates to the earlier period of mankind - I millennium BC. Presumably, in the ancient Chinese poetry collection, monument literary culture "Shijing" written about kimchi, which is called "Tso".

Initially called kimchi any vegetable salted at the beginning of the XII century in the dish began to add spices and herbs, and only at the end of the XVII century, when spices were brought to Korea by the Portuguese, red hot pepper seasoning became dominant in the dish. The origin of the name "kimchi" refers to the word "simche", that is "pickled vegetables", then it has undergone many changes and has become a modern word, which today is called spicy dish of vegetables.

Kimchi: diversity and peculiarities

Kimchi prepared at all times not only of cabbage, the most common form of food is pickled cabbage. In a general embodiment, when it comes to kimchi, without specifying used to ferment vegetables, this vegetable and understood. However, the Korean national dish prepared from radish, radishes, cucumbers, eggplant, cauliflower, green onions and loby, richly seasoned with garlic, onion or onion juice, ginger and red hot pepper. Due to such a variety of spices and seasonings dish is bright red or orange What color blends orange: bold and calm combination With a sharp pungent odor.

In different areas of Korean kimchi prepared especially: the northern regions prefer not very salty and spicy dish, while in the south it is vigorous, very salty and absolutely no juice. Bechu kimchi - the most popular dish, a dish of salted Chinese cabbage, which leaves stuffed with a special pasting of various vegetables and spices - with. In the north of Korea to put quite a bit, and seasonings and spices are added directly to the chopped cabbage. In the central part of the country to lubricate each cabbage leaf, in the south - it adds a salty sauce seafood and exotic spices.

The secret of cooking transmitted from generation to generation, today there are over a hundred different recipes for popular snacks Low calorie snacks   of pickled vegetables. According to Korean cooking, chef skills measured by his ability to prepare a business kimchi.

Useful properties of food

Wherever expats living in Korea, prepare and sell this famous national dish. Healthy dish because it consists of fermented vegetables, contain large amounts of vitamins Vitamins for everyone Important minerals, fiber, and lactic acid formed during fermentation of the juice. In recognition of Korean kimchi doctors - not just a keen diner dish is the perfect remedy for colds, because it contains "hot" spices and vitamins A and C, hangover cure, as well as any pickled vegetables and pickle them. Kimchi promotes the breakdown of fat, because the dish is recommended for all those who want to lose weight or eat lots of fatty foods. Contraindications to the use may be gastrointestinal disease and chronic liver disease.

Jeanne Pyatirikova

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