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񊎭 (Kimchi)
Kimchi is made of vegetables mixed with various ingredients. Koreans use nearly all kinds of vegetables to make kimchi.
The most common vegetables used are Chinese cabbage, radish, cucumber, leek, and sesame leaves.
There are 200 different kinds of kimchi in Korea today.
In the winter, kimchi is stored in giant clay pots. Some of these pots can be as tall as a child.
The clay pots help to ferment the kimchi by allowing it to breathe.
They are buried in the ground, up to their lids to prevent them from freezing.
Nowadays, many houses have special refrigerators (±èÄ¡³ÃÀå°í) for kimchi instead of pots.
À嵶 (Jangdok)
A jangdok is used for storing fermented food. It functions far better than a plastic vessel because a jangdok has ventilation. A special kind of clay is used in a jangdok, which has tiny holes.
Water and dirt can¡¯t get through, while fresh air can, which helps with the fermentation.
Tell Me More!
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Making KIMCHI
step 1
Soak the Chinese cabbage in salt water until it is softened.
step 2
Once it is salted, rinse the cabbage three times in cold water.
step 3
Pack the cabbage with various ingredients.
step 4
Wrap it with the outer leaves, and store kimchi in a pot.
Tell Me More!
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´Ü¾î
¾ç³ä - seasoning
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»ý° - ginger
°íÃå°¡·ç - red pepper powder
º¸Á¸ - preservation
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