UKimchi ungenye yezindlela zokudla ezishisa kakhulu namuhla futhi kulula ukubona ukuthi kungani. Nge-flavour eyinkimbinkimbi, ukusetshenziswa okuhlukahlukene kanye nekhasi eliphelele lokudla okunomsoco, i-kimchi ibonakala inakho konke.
Kuyini uKimchi?
UKimchi isidlo saseKorea sendabuko esenziwe ngemifino, i-garlic, i-ginger, upelepele, usawoti kanye nenhlanzi. Ukuxuba kukhekwa futhi kuvundiwe okwakuqala indlela yokulondoloza imifino izinyanga zasebusika.
Iklabishi iyimifino ejwayelekile kakhulu esetshenziselwa ukwenza i-kimchi nakuba isithombo, ikhukhamba, nama-scallions nazo zivamile. Kunezinhlobo eziningi zokupheka kwe-kimchi ezihlukahluka ngokuya esifundeni nasenkathini lapho zikhiqizwa khona.
I-Flavour kaKimchi
Ukunambitheka kukaKimchi kuyinkimbinkimbi futhi kuyahlukahluka kakhulu kuye ngokuthi iresiphi. I-flavour eyinhloko oyothola kuyo ku-kimchi ifaka phakathi okumuncu, okubabayo kanye nomamami . I-flavour izophinde ihluke kuye ngokuthi imifino, ubude be-fermentation kanye nenani likasawoti noma ushukela olusetshenziswa.
- Zondla: Ngenxa yokuthi i-kimchi iyidlo elivutshiwe, linalo ukunambitheka okumuncu okuvelele. I-lactic acid eyenziwa yi-bacteria ngesikhathi sokuvutshelwa yenza i-tangy, iphunga elimnandi elifana nelinye le-kraut elimuncu.
- Okunambithekayo: Kuye ngokuthi usetshenziswa kanjani pepper obomvu, i-kimchi ingahluka kusuka emnene kuya ezinomuncu. Umswakama obomvu we-pepper unikeza no-kimchi umbala wakhe obomvu wokudala.
- Inhlanzi: Izindlela zokupheka eziningi ze-kimchi zihlanganisa uhlobo oluthile lwenhlanzi lomkhiqizo kungakhathaliseki ukuthi kunamahloni ahlanganisiwe, inhlanzi ye-fish noma i-anchovies. Izithako zezinhlanzi zinika i-kimchi isiphuzo esinamandla se-umami. UKimchi wenza ngaphandle kwezinhlanzi kuyoba nokukhanya, ukunambitheka okulula.
- Amanoni afana no-Sweet: Inani lamasawoti noshukela elisetshenziselwa ukukhishwa ngamaksi lihluka kusuka ku-iresiphi kuya ku-recipe. Ezinye izinhlobo zinosawoti kuyilapho ezinye zithandeka kahle.
- I-garlic: I- garlic iyinxenye eqinile ku-flavor yama-kimchi. Ugarlikhi uqinisa ngesikhathi sokuvutshelwa ukukhiqiza i-flavour base ejulile, ekhanda.
- Imifino: Uhlobo lwemifino esetshenziselwa ukwenza i-kimchi lizoshintsha ukunambitheka okukhulu. I-kimchi eyenziwe neklabishi ingaba namandla kakhulu kanti i-kimchi eyenziwe ngekhukhamba noma isithombo izolula.
Ukusetshenziswa kwe-Kimchi
Esimweni saseKorea, i-kimchi isetshenziswa cishe yonke isidlo. Akukona nje ukuthi i-kimchi idla ngokwayo njengesitya sokudla noma i-appetizer kodwa isetshenziselwa njengesithako ezitsheni ezihlukahlukene. UKimchi Jjigae , isitshalo sendabuko esenziwe nge-kimchi, mhlawumbe esinye sezinto ezisetshenziswa kakhulu. I-Kimchi nayo isetshenziselwa ukunambitheka irayisi ethosiwe , i-agitation-gazinga, ama-noodle, ama-sandwich ngisho ne-pizza.
Kimchi Ukudla
UKimchi uyabaluleka ngezinzuzo zayo zokudla okunomsoco. Ngenxa yokuthi i-kimchi isidlo esisekelwe emifino, iphezulu e-fiber, amavithamini, namaminerali okwamanje ayikho ama-kilojoule aphansi. I-Lactobacillus, amabhaktheriya afanayo asetshenziswa ukwenza i-yogurt, isetshenziselwa ukuvutshwa kwe-kimchi. I-Lactobacillus ihlonishwa ukuthi ikhono layo lokusiza ekugayeni nokugcina ibhalansi enempilo yebhaktheriya emanzini. Njengoba isilinganiso saseKorea sidla cishe amakhilogremu angu-40 ka-kimchi ngonyaka, eziningi zithi impilo enhle yabakhamuzi baseKorea iyazinzuzo eziningi ze-kimchi.
Ukutholakala kukaKimchi
Ukuthandwa kukaKimchi kuye kwanda njalo emhlabeni jikelele futhi manje kungatholakala ezindaweni eziningi zokudla. I-Kimchi ivame ukuthengiswa esigabeni sokukhiqiza esiqandisini noma eduze kwamaqanda okufriji kanye nekhraut emuncu. Ezitolo zokudla, i-kimchi ihlanganisa amahora angamahlanu ama-dollar angu-16 oz.
imbiza. I-Kimchi ingathengwa nakwezimakethe zase-Asia, izindawo zokudla kanye nemigoqo ye-sushi. Izindawo zokudlela eziningi zenza i-kimchi yazo futhi ngezinye izikhathi zidayise indlu yazo zenziwe kimchi ohlangothini.
Ukwenza i-kimchi ekhaya kulula, kudinga kuphela izithako ezimbalwa kanye nezinsuku ezimbalwa zokuvuthwa.