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Healthy dish ala State Ginseng

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Kimchi is not just healthy food must be consumed and the Korean community. Vegetables dipermentasi after spiced it also exported to many countries, especially the United States, the Netherlands, and Germany. Kimchi is also certainly present at each meal in the State Ginseng, like sauce on the majority of people in Indonesia.

Kimchi comes from the word kim (ie soaked) and chi (meaning is a kind of pickled vegetables, with the basic ingredients of vegetables such as cabbage, radish, eggplant, and beans). These vegetables dipermentasi after with garlic, salt, vinegar, red chili powder and other seasonings. Now no less than 200 kinds of kimchi that Koreans consumed every day, including overseas.

Assistant Manager of Overseas Division Strategies Korea Agro-Fisheries Trade Corp., Kwang Sung-lee said, kimchi instead of ordinary vegetables. However, it became traditional dishes that preserved its existence, including the Kimchi Field Museum founded in 1986 in Seoul. Museum is located at Expo Korea (Koex).

No less than 300 people per day visit the museum. Moreover, the existence of the museum does not just show the type of kimchi, but visitors can find out in detail the history of food required for the Korean community, including how to process that has existed since thousands of years ago.

The museum is also displaying an underground storage area, namely in the form of hook hangan jars of clay. Long ago kimchi is stored in the soil (like a jug). Visitors can taste the kimchi at the end of the visit. Every day, the museum was not lonely, especially students, ranging from nursery to high school.

Conservation efforts

Preserve kimchi as well as introducing to consumers outside of Korea, also carried out regularly by the government. Gwangju City Government, about 300 kilometers south of Seoul, food festival held each year, such as the Gwangju International Food Fair 2008, in November. In fact, making kimchi into the courses a student at The Institute of Korean Royal Cuisine in Seoul.

At each October held a special exhibition of kimchi with various versions, according to market tastes, without having to change the taste sour, sweet, spicy, and fresh. Each exhibition kimchi, certainly a lot of new types of kimchi are launched. In fact, the food exhibition that was held last November, the exhibition space dominated by Korean traditional foods, like kimchi and tteok (read tock), a snack made from rice and beans.

Especially now in the form of presentation is varied kimchi soup, snacks, pizza, to complement the bread. Fresh vegetables are really popular Korean people because not only rich in fiber, but also prevents obesity. Kimchi also was rich in vitamins A, B, and C, as well as the healthy bacteria called lactobacilli that are commonly found in processed permentasi like kimchi and yogurt. Eating kimchi also facilitate defecation because it also contains bacteria leoconstoc.

Park Kwang-tae added, ready-made kimchi demand continues to rise. Growth in demand for kimchi every year increased by about 5-10 percent. Whatever the demand for kimchi, manufacturers in Gwanju must be able to meet because the raw materials of vegetable kimchi widely produced around Gwangju.

Making kimchi is usually done by the community before winter arrives in November. The process of making kimchi for a month and can be stored up to one year. "The longer, more tasty kimchi eaten," the mayor said Gwangju it.

According to the seasons

As disclosed Yoonhaeng Byun, a lecturer at Hankuk University of Foreign Studies, nearly every day he was consuming kimchi. "Since childhood, the Koreans already know the taste of kimchi for every meal must be served and shall be eaten," he said, adding single women, the results of studies say that the bacteria in kimchi making good digestive function because it prevents infection.

In fact, says Yoonhaeng, kimchi production adjusted to the season in Korea. For example for the summer was made oi kimchi made from cucumber, whereas in winter white is made baek kimchi vegetables without chillies. Currently on the market price Seoul kimchi around Rp 100,000 per kilogram. Every family with four members need at least 1 kilogram of kimchi to accompany breakfast, lunch, and dinner.

In the middle of rush wide variety of fast food, kimchi Koreans were still popular. Although they live in another country, kimchi must remain as a food because the kimchi is healthy, fresh, and tasty to the tongue their community. Naturally, if the government felt the need to preserve it because kimchi is so fused with Korean society.


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