If Mrs Park Gi-soon in Seoul, halve a cabbage, you will notice it in London. Each handful of salt, the packs they were in the cabbage leaf, improves the statistics. By Mrs Park, washed the cabbage in the connection, it increases the likelihood that South Koreans are even more durable than they are already. The long life span of the Koreans, namely, a study by the Imperial College London, has its Foundation in the Work of the woman’s Park.

What’s Mrs. Park doing? She is doing what a lot of Koreans are able to make in November. She prepares Kimchi, Korea’s national dish.

original recipe from Korea: Kimchi – Korean Sauerkraut Fullscreen

A cornucopia of flavors

is familiar with The flavoring of Kimchi has no limits. Mrs Park, a radish, and spring onions, cut garlic and onions, Chili, of course (and not too tight) and even Apples as well (round and yellow) Korean pears. All the ingredients are finely mixed, grated or chopped, and together with the addition of a little water and Rice gruel to a Würzschlamm, the is Packed the salted and then washed cabbage between each of the Leaf; so as the hair when Dyeing individual strands of hair brushed.

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Kimchi is lactic sour cabbage, basically, and so Sauerkraut, almost like us. However, In Korea Kimchi is more, it is an expression of identity and object of research. Not like admitted each instantly the cold, is served spicy-bite-resistant cabbage dishes. But since there are so many preparations, at the end of each is a variant that pleases him. Which is good, because Kimchi is considered so healthy, that it gives what most people want: to live a long life.

note that Sauerkraut is Kimchi, suggests that, everywhere, where Sauerkraut is eaten, it is also significantly longer-lived could be so in Germany. This is not the case, for a reason: We are cooking our herb. However, cooking kills the majority of what’s in the Sauerkraut of Living. We ate cabbage raw and a day, so how the Koreans do it, we would be better.

To answer the question, why milk sour cabbage is healthy, is doing South Korea all the research institutes. Professor Shin Dong-hwa University Chonbuk explains the difference between maturation and decline in food of the person have already been observed in Egypt, however, is not yet understood. He had learned to, microorganisms such as yeasts and bacteria live to have the precedence, when it comes to Eating his food. Fermented foods are predigested by microbes. Fermentation and shelf-life control – through Sour, Sweet, salting, Drying, Smoking, or a combination thereof.

The lactic acid fermentation was the crowning of all that, Shin, “a miracle,” the effect of the nature, when the presence of salt, the microbe group of the lactobacilli allows for a happy Breed, but at the same time other rot-causing microbes, the verleide life. The circumstances of the miracle can be signs of the Professor: A weight of a proportionate share of the infliction of 10 to 15 percent salt cut the vegetables (usually cabbage) with water and penetrates osmotically, i.e., by fluid exchange, deep in the Plant. It washes the vegetables in the following, the salts in the water, it remains a cell-salt content of 2 to 3 per cent – enough to prevent rotting, but to promote the life of the lactobacilli. Lactobacilli tolerate namely salt and can multiply under circumstances such that the vegetable will end up sour. Some of the Kimchi after a few hours, ready for consumption, other Matures up to three years and peu à peu is eaten.

Korean for beginners, These eight dishes, they should at the Korean

Kimchi, Bibimbap, Bulgogi: Korean cuisine offers a variety of taste experiences, you have to try to order. Why? Because you can taste varied, fiery hot and spicy.

By Denise Snieguole Wachter Kimchi like Sauerkraut with us

Of Sauerkraut, Kimchi differs in addition to the raw by the fact that it is a seasoned badass. In addition to lactic acid, especially garlic, Chili and fish fermentations determine the flavor. Also, spring onion, pear, and shrimp, ginger and zerkochter glutinous rice, the Latter as a carbohydrate source, are popular ingredients.

As a main dish Kimchi would be hard to bear, it is a matter of just a side dish that is served in Korea, however, to every meal, even Early in the morning. So you don’t have just one and always the same variety of Kimchi in the house, have Korean giant, up to 1000 litres of cabinets at the end of cooling, in which a lockable metal container the smell each of the different preparations in separate hermetically sealed from each other.

recipe for Kimchi jjigae is the best stew against the cold By Denise Snieguole Wachter

Now Korea is a developed country. Kimchi is no longer to prepare all by yourself at home, you buy it on the market, where there is an overwhelming diversity and Abundance is offered. Even in the supermarket, it is available, because, as Professor Shin assured, the lactic acid fermentation may be possible without loss of quality, and also industrially. So German consumers longevity can buy in the Asian Store, in the case of a handle to the Kimchi-shelf.