Korean food culture is greatly influenced by it"s natural environment. Gimjang Kimchi, which is made for winter, contains a high percentage of vitamins and is considered a good fermented food. It is also becoming a world famous food. Kimchi can be divided into two different kinds. The increase in ri...
Korean food culture is greatly influenced by it"s natural environment. Gimjang Kimchi, which is made for winter, contains a high percentage of vitamins and is considered a good fermented food. It is also becoming a world famous food. Kimchi can be divided into two different kinds. The increase in rice production, coupled with the increase of participation in buddhism, has led to Koreans to eating more vegetables and less meat. Koreans eat Kimchi with rice. Koreans started to eat Kimchi from the three kingdoms period. Various Kimchi were developed during the Josun dynasty. To make Kimchi, preserve Kimchi with salt, which makes Kimchi fermented, then put green onions, ginger, garlic, red peppers, and pickled sea food to make Kimchi taste delicious. Kimchi also contains a lot of nutrients; therefore, it is considered a healthy food. And now it is becoming popular not only in Korea, but throughout the world. You can find in the wide range of Kimchi the diversity and composition of Koreans. Kimchi is representative of Korean food. It is a healthy food. So l dare to say that Kimchi is a precious cultural asset. When we look at the origin of the word Kimchi, there are two ways to explain it. First, in Chinese characters the word Kimchi changed from hae(醢), gieyum(漬塩), eyumgie(塩漬), eyumchae(塩菜), geu(葅), gie(漬), chimchae(沈菜) second, in Korean, it changed from chimchae→dymchae→gymchae→kimchae→kimchi. In this paper, I would like to talk about the developing process, changes, nutritions, ingredients, regional characteristics. Kimchi making for the winter, and the Kimchi pot.
Korean food culture is greatly influenced by it"s natural environment. Gimjang Kimchi, which is made for winter, contains a high percentage of vitamins and is considered a good fermented food. It is also becoming a world famous food. Kimchi can be divided into two different kinds. The increase in rice production, coupled with the increase of participation in buddhism, has led to Koreans to eating more vegetables and less meat. Koreans eat Kimchi with rice. Koreans started to eat Kimchi from the three kingdoms period. Various Kimchi were developed during the Josun dynasty. To make Kimchi, preserve Kimchi with salt, which makes Kimchi fermented, then put green onions, ginger, garlic, red peppers, and pickled sea food to make Kimchi taste delicious. Kimchi also contains a lot of nutrients; therefore, it is considered a healthy food. And now it is becoming popular not only in Korea, but throughout the world. You can find in the wide range of Kimchi the diversity and composition of Koreans. Kimchi is representative of Korean food. It is a healthy food. So l dare to say that Kimchi is a precious cultural asset. When we look at the origin of the word Kimchi, there are two ways to explain it. First, in Chinese characters the word Kimchi changed from hae(醢), gieyum(漬塩), eyumgie(塩漬), eyumchae(塩菜), geu(葅), gie(漬), chimchae(沈菜) second, in Korean, it changed from chimchae→dymchae→gymchae→kimchae→kimchi. In this paper, I would like to talk about the developing process, changes, nutritions, ingredients, regional characteristics. Kimchi making for the winter, and the Kimchi pot.
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