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Health Kicks From Kimchi By Sarah Falah
What Is Kimchi? • Kimchi includes a wide variety of fermented vegetables. • The most famous is spicy cabbage, but there are over a hundred varieties with different vegetables ranging from the typical spicy to non-spicy.
The History of Kimchi • Kimchi is native to Korea, and is an important accompanying dish to meals. • Kimchi in the Goryeo period (A.D. 918-1392) was influenced by followers of Buddhism who suppressed meat consumption and preferred vegetables. • Because of this the vegetables used for kimchi became more diverse. • Veggies such as turnip, white radish, eggplant, cucumber, wild leek, watercress, royal fern, hollyhock, gourd, bracken, taro, garlic, bamboo shoots, wild mustard leaves, lettuce, green onion and ginger roots. • During this era kimchi also evolves into other styles instead of plain: juicy kimchi and garnished kimchi become popular. • Also, juicy kimchi became popular, and the differentiation between juicy kimchi and plain kimchi occurred. Garnished kimchi also appeared, meaning kimchi now had garnishes such as garlic, and spices like Chinese pepper, ginger roots and tangerine peels added to the simple pickle-type kimchi.
Common Types & Seasonings Types • Napa cabbage is the most common type of kimchi. • Radish, green onions, and cucumber are also the typical types of kimchi offered during meals. Seasonings • Brine, scallions, and spices are the common seasonings used. • Other ingredients that are popular are chili pepper, ginger, chopped radish, garlic, saeujeot (small shrimp/anchovy) and fish sauce. Different types of kimchi and the seasonings used are dependant on the varying tastes of regions.
Banchan • Banchan (side dish) are served with all meals, and are usually different types of kimchi. • The number of side dishes range from 2-12, every meal usually has a few.
Health Benefits of Kimchi • Kimchi is made of various vegetables and contains a high concentration of dietary fiber. • Kimchi is rich in minerals and vitamins. It is an essential source of thiamine (B1), riboflavin (B2), calcium, and iron. All of which are essential components for human health!
Benefits • One serving provides over 50% of the daily recommended amount of vitamin C and carotene. • Kimchi is low in calories, only 33 calories per cup (less than 15 cal/100g).
Korea & Kimchi Koreans consume 40 pounds of kimchi per a person each year!
Credit Pictures: http://www.asianinfo.org/asianinfo/korea/about_korea.htm http://www.flashpackerbackpacking.com http://www.bieluo.com/tag/korean-kimchi/ http://www.noodlepie.com/blog/korean_restaurants/index.html http://www.pof.usace.army.mil/news/news2009-02.htm http://xgfx.org/meal-ideas-the-crispiest-tofu/how-to-make-kimchi Music: T.O.P – turn it up loud remix by: Robotaki Study/Statistics: http://www.ncbi.nlm.nih.gov http://www.health.com