Introduction Kimchi has been eaten in the Korean peninsula for over 2,000 years. The modern Korean consumes about 30 kilograms of it per annum. It is credited with keeping obesity at bay in the country, and is believed to combat stress and to slow the ageing process, as well as fighting cancer and a wide … [Read More]
Tag: kimchi (page 2)
Kie-jo Sarsfield’s kimchi recipe
Cabbage Kimchi (Baechoo Kimchi) Ingredients: 2 Korean (Chinese) Cabbage Korean Mooli (White Radish) or Mooli Korean Watercress (not English watercress) Spring Onions Korean Chili Powder (100g) Salted Anchovy Sauce (half cup) Salted Baby Shrimps (2 tbs) Sugar (1 tsp) Finely Chopped or Crushed Garlic (5 tbs) Finely Chopped Ginger (3 tbs) Sea Salt (100g) Water … [Read More]
Korean boffins develop space kimchi
What would we do without the Chosun Ilbo? In preparation for the journey into space of the first Korean astronaut in 2008, scientists are working on a way to make kimchi without having the little friendly bacteria turn into space aliens. The solution is gamma radiation, plus special packaging to ensure the red juice doesn’t … [Read More]