Kimchi / K I M Č I (Zdroj:korea.szm.sk)
Ide o veľmi pikantnú kvasenú čínsku kapustu, či reďkovku alebo uhorku, ktorá je najprv solená a potom naložená s cesnakom, zelenou cibuľou, červeným čiernym korením a zázvorom a ochutená solenou alebo surovou rybou alebo mäkkýšom v rôznych kombináciach. Predstavuje najtradičnejšiu prílohu k ľubovolnému jedlu.Prvýkrát sa spomína v písomnom diele pána Yi Gyu-bo (1168-1241), ktorý bol známou literárnou osobnosťou žijúcej počas dynastie Goryeo /Koryo/ (918-1392). Autor diela detailne popísal prípravu tohoto jedla, ale aj prípravu repy, kapusty,... na skladovanie, ktoré predchádza samotnému použitiu, resp. konzumácii tejto potravy.Gimchi je bohaté na mnohé vitamíny, predovšetkým A, B1, B2, C. Obsahuje taktiež množstvo organických kyselín, ktoré vznikajú pri kvasiacom procese. Gimchi má množstvo proteínov, kalcia a železa. Pomáha v boji proti chorobám žalúdka, hrdla, pľúc, mechúra, či hrubého čreva.
English) Kimchi
1.Origin of Kimchi
Since human beings began cultivating, they have enjoyed vegetables, which are rich in vitamins and minerals. However, the cold winter, when cultivation was practically unavailable, led naturally to the development of a storage method- pickling. As a kind of pickled vegetables, kimchi was born in Korea around the 7th century
2.Reasons Why Kimchi Was Developed in Korea
Few fermented vegetable foods are found worldwide. Some possible reasons why kimchi was developed as a fermented food especially in Korea are as follows: (1) vegetables were popular to the ancient people in Korea whose main industry was agriculture; (2) Koreans had a remarkable technology of slating fish which was frequently used as a seasoning; (3) Cabbages (Brassica) appropriate for making kimchi were widely grown.
3.Modern Kimchi
Kimchi has been scientifically proved to be highly nutritious and recommended as a future food by many nutritionists at home and abroad. So the export of kimchi to foreign countries is rapidly increasing. Korean immigrants to China, Russia, Hawaii and Japan first introduced kimchi abroad, and have continued to eat kimchi as a side dish. It gradually gained popularity even among foreigners. Accordingly, kimchi may be found wherever Koreans live. Especially in America and Japan where relatively many Koreans live, packed kimchi is easily available. In the past, the production and consumption of kimchi was confined to Korean societies, but nowadays it has become a global food
