Kimchi Recipe Sinhala
Kimchi (/ˈ k ɪ m tʃ iː / ; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), is a traditional Korean banchan consisting of salted and fermted vegetables, most commonly using napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.
Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eat as a side dish with almost every Korean meal.
Traditionally, winter kimchi, called kimjang, was stored in large earthware fermtation vessels, called onggi, in the ground to prevt freezing during the winter months and to keep it cool ough to slow down the fermtation process during summer months.
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The term ji (지 ), which has its origins in archaic Korean dihi (디히 ), has be used to refer to kimchi since ancit times.
Kimchi (김치 ) is the accepted word in both North and South Korean standard languages. Earlier forms of the word include timchɑi (팀ᄎᆡ ), a Middle Korean transcription of the Sino-Korean word 沈菜 (literally submerged vegetable). Timchɑi appears in Sohak Eonhae,
The aspirated first consonant of timchae became unaspirated in dimchɑe, th underwt palatalization in jimchɑe. The word th became jimchui with the loss of the vowel ɑ (
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ㆍ ) in Korean language, th Kimchi, with the depalatalized word-initial consonant. In Modern Korean, the hanja characters 沈菜 are pronounced chimchae (침채 ), and are not used to refer to kimchi, or anything else. The word Kimchi is not considered as a Sino-Korean word.
Samguk Sagi, a historical record of the Three Kingdoms of Korea, mtions the pickle jar used to fermt vegetables, which indicates that fermted vegetables were commonly eat during this time.
During the Silla dynasty (57 BC – AD 935), kimchi became prevalt as Buddhism caught on throughout the nation and fostered a vegetarian lifestyle.
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The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, kimchi was made during the winter by fermting vegetables, and burying it in the ground in traditional brown ceramic pots called onggi. This labor further allowed a bonding among wom within the family.
A poem on Korean radish writt by Yi Gyubo, a 13th-ctury literatus, shows that radish kimchi was a commonplace in Goryeo (918–1392).
Pickled radish slices make a good summer side-dish, Radish preserved in salt is a winter side-dish from start to d. The roots in the earth grow plumper every day, Harvesting after the frost, a slice cut by a knife tastes like a pear.— Yi Gyubo, Donggukisanggukjip (translated by Michael J. Pettid, in Korean cuisine: An Illustrated History)
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Chili peppers, now a standard ingredit in kimchi, had be unknown in Korea until the early sevteth ctury due to its being a New World crop.
A 1766 book, Jeungbo sallim gyeongje, reports kimchi varieties made with myriad ingredits, including chonggak-kimchi (kimchi made with chonggak radish), oi-sobagi (with cucumber), seokbak-ji (with jogi-jeot), and dongchimi.
During South Korea's involvemt in the Vietnam War the industrialization and commercialization of kimchi production became increasingly important because the Korean governmt wanted to provide rations for its troops. The Korean governmt requested American help to sure that South Korean troops, reportedly desperate for the food, could obtain it in the field.
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In 2008, South Korean scitists created a special low-calorie, vitamin-rich space kimchi for Yi So-yeon, the first Korean astronaut, to take to space. It was bacteria-free, unlike normal Kimchi in which bacteria are esstial for fermtation. It was feared that cosmic rays might mutate the bacteria.
South Korea developed programs for adult Korean adoptees to return to South Korea and learn about what it means to be Korean. One of these programs was learning how to make kimchi.
In 1996, Korea protested against Japanese commercial production of kimchi arguing that the Japanese-produced product (kimuchi, キムチ ) was differt from kimchi. In particular, Japanese kimchi was not fermted and more similar to asazuke. Korea lobbied for an international standard from the Codex Alimtarius, an organization associated with the World Health Organization that defines voluntary standards for food preparation for international trade purposes.
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In 2001, the Codex Alimtarius published a voluntary standard defining kimchi as a fermted food that uses salted napa cabbages as its main ingredit mixed with seasonings, and goes through a lactic acid production process at a low temperature, but which neither specified a minimum amount of fermtation nor forbade the use of any additives.
Following the inclusion of the kimchi standard, kimchi exports in Korea did increase, but so did the production of kimchi in China and the import of Chinese kimchi into Korea.
Due to heavy rainfall shorting the harvesting time for cabbage and other main ingredits for kimchi in 2010, the price of kimchi ingredits and kimchi itself rose greatly. Korean and international newspapers described the rise in prices as a national crisis.
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Some restaurants stopped offering kimchi as a free side dish, which The New York Times compared to an American hamburger restaurant no longer offering free ketchup.
In response to the kimchi price crisis, the South Korean governmt announced the temporary reduction of tariffs on imported cabbage to coincide with the kimjang season.
Kimchi-related items have be inscribed on UNESCO's Represtative List of the Intangible Cultural Heritage of Humanity by both South and North Korea. This makes kimchi the second intangible heritage that was submitted by two countries, the other one being the folk song Arirang which was also submitted by both the Koreas.
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Kimjang, the tradition of making and sharing kimchi that usually takes place in late autumn, was added to the list as Gimjang, making and sharing kimchi in the Republic of Korea. The practice of Gimjang reaffirms Korean idtity and strgths family cooperation. Gimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature.
Seafood is used less oft and less salt is added. Additional sugar is used to help with fermtation in the cold climate.
In the United States, states California, Virginia, Maryland and New York, and capital city Washington D.C. have issued proclamations declaring November 22 as 'Kimchi Day' to recognize the importance of the dish as part of Korean culture.
Seoul Kimchi Making & Sharing Festival
Since 2012, the Chinese governmt has effectively banned the import of Korean kimchi through governmt regulations. Ignoring the standards of kimchi outlined by the Codex Alimtarius, China defined kimchi as a derivative of one of its own cuisines, called pao cai.
However, due to significantly differt preparation techniques from pao cai, kimchi has significantly more lactic acid bacteria through its fermtation process, which exceeds China's regulations.
Since 2012, commercial exports of Korean kimchi to China has reached zero; the only minor amounts of exports accounting for Korean kimchi are exhibition evts held in China.
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A 2017 article in The New York Times said that anti-Korean stimt in China has ris after South Korea's acceptance of the deploymt of THAAD in South Korea, governmt-run Chinese news media has couraged the boycott of South Korean goods, and Chinese nationalists have vowed to not eat kimchi.
The move was criticized by other Chinese nationalists, who noted that China officially considered Koreans an integral ethnic group in the multinational state, and that kimchi is also indigous to the Koreans in the Yanbian Korean Autonomous Prefecture.
The same month, BBC News reported that Chinese news organization Global Times claimed the new ISO standard was an international standard for the kimchi industry led by China despite the standard clearly stating this documt does not apply to kimchi.
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After the controversy emerged, Global Times explained the controversy as the misunderstanding in translation, and stated that Kimchi refers to a kind of fermted cabbage dish that plays an integral role in Korean cuisine, while pàocài, or Sichuan pàocài, refers to pickled vegetables that are popular originally in Southwest China's Sichuan Province, but now in most parts of northern China.
Global Times also reported that Baidu Baike, the Chinese online cyclopedia, removed the controversial phrase Korean kimchi originated from China after the request.
The South Korean Ministry of Culture, Sports and Tourism subsequtly prested the guidelines to set the term xīnqí (辛奇) as the new proper Chinese translation of Kimchi while pàocài was an acceptable translation prior to the controversy.
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Basic ingredits for kimchi: napa cabbage, radish, carrot, salt, garlic, fish sauce, chili powder and scallions. A sticky, glutinous paste of rice flour is also needed to make the seasoning of the kimchi.
Drying chili peppers for kimchi. These peppers are th made into gochugaru, or chilli pepper powder. This powder is added to the rice flour paste to make a seasoning paste for spicy kimchi.
For many families, the pungt and oft spicy meal is a source of pride and recalls the taste of a good home.
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Cabbages (napa cabbages, bomdong, headed cabbages) and radishes (Korean radishes, ponytail radishes, gegeol radishes, yeolmu radishes) are the most commonly used kimchi vegetables.
Other kimchi vegetables include: aster, balloon flower roots, burdock roots, celery, chamnamul, cilantro, cress, crown daisy gres, cucumber, eggplant, garlic chives, garlic scapes, ginger, Korean angelica-tree shoots, Korean parsley, Korean wild chive, lotus roots, mustard gres, onions, perilla leaves, bamboo shoot, momordica charantia,
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