More Related Content
Kimchi
- 1. K I MC H I FERMENTE D FOOD
- 2. Contents 1. Origin ofKimchi 2.Types of Kimchi in every Region 4.Nutrients from Kimchi 5.Health benefits of Kimchi 6. Kimchi exports 3. Various Dishes of using Kimchi
- 3. KIMCHI – traditionalKorean cuisine
- 4. Origin of Kimchi Earliernames of Kimchi are imchɑi , dimchɑi , jimchɑi , jimchui , gimchi. The term kimchi changes from Middle Korean to Modern Korean times. The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, where kimchi originated, kimchi was made during the winter by fermenting vegetables, and burying it in the ground in traditional brown ceramic pots called Onggi. This labor further allowed a bonding among women within the family. ONGGI
- 5. Types of Kimchiin Every Region There are regional classification of kimchi dates back to 1960s and contains plenty of historical facts. The regions below have differences in making the traditional Korean cuisine: 1.Pyongan-do 2.Hamgyeong-do 3.Hwanghae-do 4.Chungcheong-do 5.Gangwon-do 6.Jeolla-do 7.Gyeongsang-do
- 6. VARIATIONS OF KIMCHI Baechu-kimchiBaechu-geotjeori Bossam-kimchi Baek-kimchi Dongchimi Nabak-kimchi Chonggak-kimchi
- 7. Kkakdugi Oi-sobagi Pa-kimchi Yeolmu-kimchiGat-kimchi Yangbaechu-kimchi
- 8. Nutrients from Kimchi Vitamin A, B, C, And K Calcium Iron Phosphorus Selenium
- 9. Health benefits ofeating Kimchi Our health emerged as a hot topic due to the spread of COVID-19. More foreigners are looking for kimchi, which is known as good in improving immunity. The probiotics in fermented foods like kimchi not only improve digestion but also help improve immune function.
- 10. Various Dishes ofusing Kimchi Dakdoritang Kimchi noodle Kimchi Mandoo Kimchi pork rip Kimchi Suzabi Kimchijan with cheese
- 11.
- 12.
- 13.
- 14.
- 15.