sandy
Senior Addict
Posts: 334
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Post by sandy on Mar 15, 2005 0:18:06 GMT -5
For those of us who are not Korean, please let us know the importance of kimchi and how to make it. In tonight's episode, Hee-soo was making kimchi pancakes.
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Post by xelaevoli unlogged on Mar 15, 2005 0:30:16 GMT -5
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Post by kathleen34 on Mar 15, 2005 8:40:18 GMT -5
I was curious about kimchee as well... ordered a beautiful kimchee cookbook from AMAZON ... The book has wonderful photos and even more important, a thorough history of kimchee ... There are seasonal kimchee recipies... fall, spring, winter, summer. I cannot imagine ever making it... it's quite a creative process. I continue to review the 'cookbook' and am fascinated each time I do.
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Post by TheBo on Mar 15, 2005 13:52:36 GMT -5
What a coincidence. BmB found this link for me, and I was debating with myself whether to post it: news.bbc.co.uk/2/hi/asia-pacific/4347443.stmBo (text of article below) Korean dish 'may cure bird flu' By David Chazan BBC News South Korea's spicy fermented cabbage dish, kimchi, could help to cure bird flu, according to researchers. Scientists at Seoul National University say they fed an extract of kimchi to 13 infected chickens - and a week later 11 of them had started recovering. The researchers said the results were far from scientifically proven and if kimchi did have the effects they observed, it was unclear why. South Koreans are reported to be eating more kimchi as a result of the study. "I'm eating kimchi these days because I've heard in the media that it helps prevent bird flu infections," one man said. Love it or loathe it, once you have eaten it, you will never forget it. Kimchi is made by fermenting cabbage with red peppers, radishes and a lot of garlic and ginger. The idea that it could help poultry to fight off bird flu sounds like a dubious folk remedy. But the theory is being floated by some of Korea's most eminent scientists. "We found that the chickens recovered from bird flu, Newcastle disease and bronchitis. The birds' death rate fell, they were livelier and their stools became normal," said Professor Kang Sa-ouk. Sars link There was an increase in kimchi consumption two years ago, when thousands of people in Asia contracted Sars (severe acute respiratory syndrome). Kimchi was reported to have helped to prevent Sars. The claim was never scientifically proven, but according to some Koreans, people in other countries followed their example and started eating kimchi. "After the Sars outbreak, I went to China and I noticed that the Korean restaurants there sold most of the kimchi they'd made that day," a Korean man said. So one of Korea's national specialities may soon find a much bigger market. Whether it really is an effective remedy, only time and more research will tell. Story from BBC NEWS: news.bbc.co.uk/go/pr/fr/-/2/hi/asia-pacific/4347443.stmPublished: 2005/03/14 13:06:52 GMT © BBC MMV
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Post by Lucy on Mar 15, 2005 15:01:29 GMT -5
Someone at work sent me that link, Bo, and I was relieved to get it; I started my obligatory worrying over avian flu early, last year. Now if I can only get myself to eat kimchi. I don't like fermented foods. I sort of like kimchi pancakes and kimchi mixed into other things, but I can't get myself to fork it in solo. I don't even really like the way it looks. Picky.
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Post by TheBo on Mar 15, 2005 16:34:34 GMT -5
Don't think of it at "kimchi." Think of it as "coleslaw." Bo
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Post by humble on Mar 15, 2005 19:26:13 GMT -5
it is spiced cabbage. it is really good
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Post by Soju on Mar 15, 2005 21:40:34 GMT -5
They have these special Kimchi refrigerators with two compartments, for storing it at the precise desired temperature. I remember seeing these at that big market on Pulaski that burned down last year.
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Post by moreshige on Mar 16, 2005 0:20:49 GMT -5
In Seoul, I remember seeing a kimchi museum that featured it's history and about a hundred different types of kimchi. For the record, my mom makes the best kimchi. She's had more than her share of compliments from her church and outside as well. In case you may not know, I've heard that traditionally kimchi was never made with rubber gloves. People made it with their bare hands and that's where the unique taste came from. They called it 'son-mat' literally called hand-taste. Each home-made kimchi supposedly had a slightly different taste to it to distinguish it from other people's kimchi. This sort of reminds me of how the Italians of old pressed their grapes to make wine.....with their bare feet!
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Post by moreshige on Mar 16, 2005 0:23:57 GMT -5
Don't think of it at "kimchi." Think of it as "coleslaw." Bo Bo, that's one way to insult a korean.....
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Post by moreshige on Mar 16, 2005 0:32:33 GMT -5
What a coincidence. BmB found this link for me, and I was debating with myself whether to post it: news.bbc.co.uk/2/hi/asia-pacific/4347443.stmBo (text of article below) Korean dish 'may cure bird flu' By David Chazan BBC News South Korea's spicy fermented cabbage dish, kimchi, could help to cure bird flu, according to researchers. Scientists at Seoul National University say they fed an extract of kimchi to 13 infected chickens - and a week later 11 of them had started recovering. The researchers said the results were far from scientifically proven and if kimchi did have the effects they observed, it was unclear why. South Koreans are reported to be eating more kimchi as a result of the study. "I'm eating kimchi these days because I've heard in the media that it helps prevent bird flu infections," one man said. Love it or loathe it, once you have eaten it, you will never forget it. Kimchi is made by fermenting cabbage with red peppers, radishes and a lot of garlic and ginger. The idea that it could help poultry to fight off bird flu sounds like a dubious folk remedy. But the theory is being floated by some of Korea's most eminent scientists. "We found that the chickens recovered from bird flu, Newcastle disease and bronchitis. The birds' death rate fell, they were livelier and their stools became normal," said Professor Kang Sa-ouk. Sars link There was an increase in kimchi consumption two years ago, when thousands of people in Asia contracted Sars (severe acute respiratory syndrome). Kimchi was reported to have helped to prevent Sars. The claim was never scientifically proven, but according to some Koreans, people in other countries followed their example and started eating kimchi. "After the Sars outbreak, I went to China and I noticed that the Korean restaurants there sold most of the kimchi they'd made that day," a Korean man said. So one of Korea's national specialities may soon find a much bigger market. Whether it really is an effective remedy, only time and more research will tell. Story from BBC NEWS: news.bbc.co.uk/go/pr/fr/-/2/hi/asia-pacific/4347443.stmPublished: 2005/03/14 13:06:52 GMT © BBC MMV This is not too far-fetched as it sounds. Western scientists have done similar studies on the medicinal benefits of chicken soup in fighting against normal flu and colds. They still don't know how it works exactly but they recommend it to people anyway. So why not kimchi against bird flu?
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Post by TheBo on Mar 16, 2005 10:16:36 GMT -5
Bo, that's one way to insult a korean..... Really? How is that? Lucy said she didn't like fermented food, and to me, it's just shredded cabbage, which is coleslaw (which literally means, in Dutch, cabbage salad). Actually, it seems more like sauerkraut to me, but I didn't think of that. Does it sound like I'm saying kimchi is bland? Does it sound like I'm saying Koreans are really Dutch? (Now, that's farfetched...) Now you got me wondering, moreshige, don't leave me hanging... Bo
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Post by moreshige on Mar 16, 2005 10:22:03 GMT -5
Really? How is that? Lucy said she didn't like fermented food, and to me, it's just shredded cabbage, which is coleslaw (which literally means, in Dutch, cabbage salad). Actually, it seems more like sauerkraut to me, but I didn't think of that. Does it sound like I'm saying kimchi is bland? Does it sound like I'm saying Koreans are really Dutch? (Now, that's farfetched...) Now you got me wondering, moreshige, don't leave me hanging... Bo lol.....I'm saying that koreans have a high regard for their kimchi. To call it coleslaw is like calling a nice chardonay(sp?) a cheap beer. ;D
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Post by TheBo on Mar 16, 2005 16:51:22 GMT -5
lol.....I'm saying that koreans have a high regard for their kimchi. To call it coleslaw is like calling a nice chardonay(sp?) a cheap beer. Yes, so I gather from your earlier post. I see what you mean, although I was just trying to help Lucy with her...perceptions. Going back to what you say about the hand flavor, I was thinking that people used rubber gloves because the ingredients irritated their skin, not for sanitary reasons. (For instance, I have a little trouble when I get fresh tomato juice on my skin, even though I am not allergic to eating tomatos.) Personally, I think there's nothing wrong with using scrupulously clean hands to mix foods. So, what exactly is in kimchi? Does it contain vinegar? I was puzzled recently on this show by what seemed to be people eating it immediately after it was made, so it seemed to me it must have vinegar to get it going. How's it work? Bo
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Post by Lucy on Mar 16, 2005 17:03:06 GMT -5
There are many different kinds of kimchi. Some of them don't even have chili flakes or cabbage in them. There is a watery-radish kind, and a cucumber kind . . . but most people think of kimchi as spicy cabbage. I have a neat little booklet from the KNTO (got it at the street fair in 2003) about Korean food, and it has lots of pictures. Anyway, there are many ways to make it. In MPC, they were making it from nappa cabbage. I think the "classic" kind is probably whole-cabbage kimchi. You take a nice round cabbage, cut it in halves (or quarters if it's big), and shove whatever spices you're using all through it, between the leaves and around the outside. Then you leave it to rot. Honestly, I'm kidding! No offense. I guess the longer it sits the better, but I don't think there's any reason why you can't eat it after a day or two.
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