Kimchi (Korean cabbage pickle) preparation was one of the highlights of our Korean Language & Culture Week this year. We had a fun time yesterday learning about there are about 200 different types of kimchi exists today. Baechu Kimchi is one of the most common types of kimchi for the autumn. It is prepared by inserting blended stuffing materials, called "sok" (vegetable stuffings) between layers of salted leaves of uncut, whole Chinese cabbage (also called Napa cabbage). The ingredients of the "sok" can vary, pending on the weather conditions. Generally, Baechu Kimchi has a strong salty flavor with the addition of "aekjeot" (fish sauce). However, low-sodium kimchi is preferable nowadays especially for those that prepared at home.
Saturday, November 07, 2009
Baechu Kimchi
Kimchi (Korean cabbage pickle) preparation was one of the highlights of our Korean Language & Culture Week this year. We had a fun time yesterday learning about there are about 200 different types of kimchi exists today. Baechu Kimchi is one of the most common types of kimchi for the autumn. It is prepared by inserting blended stuffing materials, called "sok" (vegetable stuffings) between layers of salted leaves of uncut, whole Chinese cabbage (also called Napa cabbage). The ingredients of the "sok" can vary, pending on the weather conditions. Generally, Baechu Kimchi has a strong salty flavor with the addition of "aekjeot" (fish sauce). However, low-sodium kimchi is preferable nowadays especially for those that prepared at home.
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