Text 22268, 73 rader
Skriven 2007-11-04 15:33:00 av JIM WELLER (1:123/140)
Ärende: Kimchi 1
================
By way of intro:

Koreans Eating Spiciest Food Ever

The kimchi that Koreans eat now is much spicier than it was just
five years ago, a study has found. A team headed by Dr. Ku
Kyung-hyung of the Korea Food Research Institute released a report
that shows the level of capsaicin, the component in chile peppers
that causes the burning sensation, has more than doubled in Korea's
hallmark dish in the past five years. Annual consumption of pepper
per person is 4 kilograms (8.8 pounds) in Korea, by far the highest
in the world. There has never been a time in the entire history of
Korea when food was as hot as it is today, Korean food experts
agreed. Hot dishes like fire chicken, chile short ribs, red noodles
and spicy steamed seafood have become favorite items in Korean
restaurants in the past two or three years and 70 percent of instant
noodles varieties are spicy. Some say people crave spiciness during
times of crisis or social unrest. Kim Ju-hyeon, the Korea Food and
Nutrition Foundation's head researcher shares this belief. "After
having come to Korea in the time of Toyotomi Hideyoshi's invasion in
the 1590s, peppers firmly established their presence on the tables
of ordinary Koreans by the 18th century," Kim said. "There was a
surge in spicy food in Korea after the Asian financial crisis. This
may be coincidence but it appears that people tend to want spiciness
when things aren't going well." Dr. Ku of the Korea Food Research
Institute said that the Korean preference for spiciness is changing
the taste of our traditional food. "Some people say the chemical
compound capsaicin is good for dieting, and there indeed have been
papers written on how the chemical protects our gastric membrane,
but pepper is not composed of capsaicin alone, Ku added.

http://www.fiery-foods.com/industrynews.asp

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chili Pickled Cabbage - Kim Chee
 Categories: Pickles, Spice, Korean, Hawaii, Chilies
      Yield: 1 servings
 
      2 lb Chinese Cabbage
      2 ts Finely Chopped Fresh Ginger
      1 tb Salt
    1/2 c  Light Soy Sauce
      2 tb Chopped Green Onion
    1/2 c  White Vinegar
      2 ts Crushed Garlic
      2 ts Sugar Or More To Taste
      1 tb Chili Powder
           Sesame Oil
 
  Chop the cabbage coarsely and place in a glass dish.  Sprinkle with
  the salt and let stand for 3 to 4 hours; the cabbage will wilt.  Mash
  with the fingers until the cabbage is still softer, then drain off
  excess liquid and add the remaining ingredients except the sesame oil.
  
  Transfer to a large glass jar, seal and leave in a cool place for at
  least 24 hours before using.  It will keep for up to a week in the
  refrigerator.
  
  Sprinkle with a few drops of sesame oil before using.
  
  Typed by Syd Bigger. Alt.Culture.Hawaii
 
MMMMM

Cheers

YK Jim


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