KIMCHI

By Hillary

 

I am an immigrant to Canada from Korea. I’ve been in Charlottetown for almost two years.

At first, it was not easy to adapt to all the new kinds of environments such as food, culture, language, and people. Soon after, however, I found that people are very kind and the weather isn’t severe on the island.

    I’ve met many people who want to know about Korea. Some of the Canadians I’ve met know Korea, and some have had an experience working there or their relatives have. Almost all the friends who immigrated here from Asia know very well about my home country. Nevertheless, I’ve met many people who don’t know Korea or the food well. So I’d like to introduce Kimchi as one of Korea’s most traditional and representative foods. Although Kimchi is getting popular worldwide and drawing attention from nutritionists and health departments, many people don’t have any clue about Kimchi.

    Composition

Kimchi has many varieties and they are determined by the main vegetable ingredients and the mix of seasonings used to flavor it. The most popular type of Kimchi is Baechu Kimchi. It is made by soaking cabbages, called “Nappa”, in brine and adding red-pepper powder, garlic, ginger, scallions(or green onions), and radishes.

Nutrition and Health

    Kimchi is very spicy and can also be exceptionally sweet. Kimchi is made of various vegetables and contains a high concentration of dietary fibre, while being low in calories. The vegetables being made into Kimchi also contribute to the overall nutritional value.

    The magazine “Health” named Kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.

    According to a study by the Seoul National University, Avian flu is more easily recovered from after eating food containing bacteria found in Kimchi.

    Kimchi is an acquired taste at first, like sushi, but when you are used to it, you might crave for Kimchi.

 

 

 

 

    The magazine “Health” named Kimchi in its list of top five “World’s Healthiest Foods”

STEP BY STEP PROCESS FOR MAKING KIMCHI

STEP 1:Divide cabbages into two to four pieces depending on the size of the cabbages.

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STEP 2:Soak cabbages in brine for 4~6 hours. (Put some salt between the leaves right down to the base of the cabbage.)

STEP 3:While cabbages are soaking, prepare seasonings;

STEP 4: First, slice radishes and cut slices into strips. Sprinkle salt on strips and leave for 10~20 minutes until the water comes out.

 

 

 

STEP 5:Pour out the water from radishes, add seasonings, and then mix. Rinse out salted cabbages lightly and leave until the water comes out.

STEP 6: Apply mixed seasonings on each cabbage leaf and put into a container.

STEP 7:Leave the container at room temperature for 3~4 days for maturing.

STEP 8:Keep in refrigerator and serve as desired.

Ingredients: Cabbage (Nappa), scallions, garlic, radishes, ginger, red-pepper powder, brine, salt, fish sauce

THE FOUR

SEASONS.

By, Hillary and Ellen

Spring comes like night mist with the morning glory.

 

 A skylark sing a song in the sky on the grassy field.

God make green salad for me.

 

Summer is as sweet as fruit cocktail.

 

Every creature is exuberant in their life.

Soaring eagle feels energy.

 

Air smells like washed linen, crisp falling leaves crunch like rice papers.

 

When a mother wild goose hails her family, the sounds recall me an old day- My

mom called me to have dinner- that I forgot. 

Crows crying that they claim it’s too cold.

Ice cream chills children with cheerfulness.

A cup of coffee with cream and cinnamon contents me.