SOUTH KOREA
Overview: Kimchi, the iconic Korean side dish, is much more than fermented vegetables. It’s a symbol of Korean culinary ingenuity and a staple found in nearly every Korean household. Historical Significance: The tradition of kimchi-making, known as “kimjang,” dates back centuries and is a significant cultural practice. It reflects the resourcefulness of Korean ancestors in … 더 읽기
Korean cuisine is renowned for its harmonious blend of flavors. This balance is achieved through the use of a variety of ingredients, including vegetables, meats, and seafood. Key to this harmony is the use of seasonings like soy sauce, sesame oil, garlic, ginger, and gochujang (Korean chili paste), which provide a unique blend of sweet, … 더 읽기
A. The Art of Fermentation Kimchi, a fermented vegetable dish, typically made with napa cabbage and Korean radishes, is an integral part of Korean cuisine. The fermentation process is key to its distinct flavor. This involves lacto-fermentation, where beneficial bacteria (lactobacillus) break down sugars, resulting in that signature tangy and piquant flavor. B. Variety and … 더 읽기
