Korean Food Story
- Shabnam(이슬) / 2014.12.05
I found this video and wanted to share it because it's an easy recipe I myself have tried and really delicious, it's candy afterall. Korean's used to make them when they were poor because it's only based on sugar and baking soda and doesn't take long to do.
History of kimchi;
Kimchi comes in all forms and flavors.
Kimchi First appeared during the 3 kingdom
era(4th_7th centuries)/an era when three kingdom coexisted in one state.
In this era they used seawater or salt water to pickle their vegetable.
During Japanese invasions of Korea(1592_1598 )
There was one chilli pepper that entered korea from Japan.....Now the red color of kimchi is because of this pepper.
In the past Koreans used Cockscomb to give appetizing red color to kimchi.
Koreans make kimchi spicy by using: garlic,ginger,sancho(Chinese peppers)
Types of kimchi: You can use any vegetables to make kimchi Like:onions,lettuce,green onions,radishes,cucumbers,red peppers.... Seasonal kimchi is made with the most common ingredients Available that season. There is enormous kind of kimchi.... Gat kimchi (leaf mustard kimchi) Chonggak kimchi(young radish kimchi) Gochu kimchi(chili pepper kimchi) Eolgali kimchi (winter_grown cabbage kimchi) The kids of common kimchi every where depends on The weather and place you live....you live in south or north??? Other kids of kimchi!! Baechu (Napa Cabbage) Kimchi. Baek (White) Kimchi. Kkakdugi (Cubed Radish Kimchi) Ponytail Radish (Chonggak) Kimchi. Oi Sobagi (Cucumber Kimchi) Nabak (Red Water) Kimchi. Dongchimi (Radish Water Kimchi) Gat (Mustard Leaf) Kimchi.