Origin
of Kimchi
It is guessed that originally, it was called
as "Chim-Cae" which has meaning of? soaking
the vegetable into the salt water in Chinese
letter but was pronounced as Timchae or Dimchae
but due to the convenience of pronunciation,
it had turned to as Chimchi and finally changed
to Kimchi of today. The first records of Kimchi
type can be found in "Samgukji=the famous books
that tells the history of three countries in
ancient China)", "Wiji-Dongyi-Jun= It is belived
that the Chinese called the country which was
located at the eastern side of their country
as Dong-Yi and thus this book tells? about the
history of ancient Korea) and "Goguryo-Jo= which
was the ancient Korea) and according to those
recoreds, Koreans are very good in making licquors,
making fermented food and merinated fishes,
etc. and thus, even those ancient time, fermented
and marinated food in Korean society was already
poopular.
Nutritions
The Jug-gal which is made of animal ingredients=
often fishes which were prepared by merinating
it in salt, and it provides Amino acids and
thus it helps us to obsorb protains which is
not enough with boilled rice alone. And while
Kimch gets more merinated, the protains which
are in? .the? shrimps ( or proons) jut-gal,
Anchovies jut-gal, or Hwang suk uh jut-gal would
disolve into the Amino acids andbecome the sources
to supply to human body. In the vegetables,
there are plenty of inorganic? compounds like
calcium, copper, phosphorus, iron, salt, etc.
and addition to Vitamin C, it also helps people
to obsorbe Vitamin B which is necessary for
the people who are using boilled rice as their
main food. In kimchi, Jut-gal group (made by
merrinating sea food in salt) is widely used
and by providing the Amino acids and helps to
maintain the ballence of protains. Kimchi is
being made through the various microbial complex
proceedures?stage of first, the ingredients
would penetrate into the cells of vegetables
and then get merrinated? or fermented by the?
microbial activities and procuces all kind of
acids to provide specific taste and aroma of
Kimch. Kimchi is low callorry food? of which
vegetables are used as it's main ingredient
and it contains a lot of diet fiber and helps
to activate the movements of intestings and
by reducing sugar and collestrols in the body
it will help to prevent to get? adult deases?
such as diabetese, heart related deases and
fat, etc. Kimchi is merinated? health food which
is naturally merrinated green and yellow vegetables
and addition to the Vitamin A, B, C, it also
provides all kind of nutritions which is contained
in it's subsidiary ingredients and it helps
to activate our? phisiological functions. Merrinated
Kimchi is the organic merrinated food that produces
organic acids, alchol and esthelene and thus
it increases the desire to eat. Kimchi types
of food will cleans your intestings by the complex
activities of vegetable juces and salt. It also
activate to produce the Pectin which is the
ingredents to digest protain in the intestings.
It helps to digest, obsorb the nutritions and
maintain the distributions of microscopic organism
in the intestings.
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