Kimchi Journey
Researcher: Youngbin KimStart Date: April 2014End Date: July 2014 Overview Kimchi is the most typical and essential fermented dish in Korea, comprising a range of ancient and diverse traditions. The goal of this project was to try to model traditional Kimchi recipes by their functional components and use this knowledge to make ‘Nordic’ analogues based on these principles. We include our most successful trial below, as well as some further applications of the pickles and the brine. Introduction Kimchi is the most typical and essential fermented dish in Korea. Koreans eat Kimchi at every meal every day, which along with the broad variety of vegetables used contributes to Koreans’ intake of beneficial nutrients and enjoyment of diverse Kimchi tastes. Koreans say that they feel something is missing if there is no Kimchi on the table and it is very normal to have two or three different types of Kimchi at one meal. Every household in Korea has a separate … Read more