Understanding and Making Kimchi
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The Microbial Diversity of Non-Korean Kimchi As Revealed by Viable Counting and Metataxonomic Sequencing
foods Article The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing Antonietta Maoloni 1, Ilario Ferrocino 2 , Vesna Milanovi´c 1, Luca Cocolin 2 , Maria Rita Corvaglia 2, Donatella Ottaviani 3, Chiara Bartolini 3, Giulia Talevi 3, Luca Belleggia 1, Federica Cardinali 1, Rico Marabini 1, Lucia Aquilanti 1,* and Andrea Osimani 1,* 1 Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy; [email protected] (A.M.); [email protected] (V.M.); [email protected] (L.B.); f.cardinali@staff.univpm.it (F.C.); [email protected] (R.M.) 2 Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Torino, Italy; [email protected] (I.F.); [email protected] (L.C.); [email protected] (M.R.C.) 3 Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via Cupa di Posatora 3, 60131 Ancona, Italy; [email protected] (D.O.); [email protected] (C.B.); [email protected] (G.T.) * Correspondence: [email protected] (L.A.); [email protected] (A.O.) Received: 14 October 2020; Accepted: 26 October 2020; Published: 29 October 2020 Abstract: Kimchi is recognized worldwide as the flagship food of Korea. To date, most of the currently available microbiological studies on kimchi deal with Korean manufactures. Moreover, there is a lack of knowledge on the occurrence of eumycetes in kimchi. Given these premises, the present study was aimed at investigating the bacterial and fungal dynamics occurring during the natural fermentation of an artisan non-Korean kimchi manufacture. -
Quantitative Risk Assessment for Korean Style Menu Items: a Case Study on the Exposure Assessment of Saengchae (A Korean Radish Salad)
Japan Journal of Food Engineering, Vol. 9, No. 1, pp. 9-20, Mar. 2008 Recent Progress in Food Science and Engineering Review Quantitative Risk Assessment for Korean Style Menu Items: A Case Study on the Exposure Assessment of Saengchae (A Korean Radish Salad) Seung Ju LEE•õ and Aeri PARK Department of Food Science and Technology, Dongguk University 26, 3-ga, Pil-dong, Chung-gu, Seoul, 100-715, Korea Today, Korean style dishes are being globalized, and with such a trend, it should be ensured that they can be safe from foodborne contamination. In this study, QRA, which is a quantitative technique to predict contamination levels and to perform sensitivity and scenario analyses , was performed in order to achieve better safety management for Korean style menu preparations. First, the hygienic conditions of Korean style dishes were surveyed, showing that these foods would not be safe if managed improperly. Saengchae, which was one of the dishes, proved vulnerable to pathogen contamination, and was selected for the case study. As a result, the hazard factor was determined as Staphylococcus aureus, and the hygienic conditions in the restaurant used for the case study were considered safe from food contamination. Through sensitivity analysis, the CCP in the preparation procedure was determined as the storage step. Through scenario analysis, the CL of the resultant CCP was estimated as a storage temperature lower than 15•Ž , when stored for 3-5 hours. In conclusion, we demonstrated that QRA, known as a versatile solution in quantitative analysis, can be applied successfully to aid conventional HACCP for the safety management of Korean style menu items. -
Fermented Kimchi
50 West High Street Ballston Spa NY 12020-1992 Tel: 518-885-8995 E-mail:[email protected] www.ccesaratoga.org KIMCHI: FERMENTED VEGETABLES Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made with a variety of vegetables and seasonings. Kimchi is used as a side dish, stew, soup, or with fried rice. Depending on the region of the country, the Kimchi may contain other ingredients, depending on the season and tradition. There are hundreds of varieties. Kimchi Recipe Ingredients 1 Napa Cabbage, 4 pounds 3/4 cup (3.2 to 4.8 ounces) combination of the following ingredients: Onion, Carrot, fresh Garlic, fresh Ginger ¼ cup (2.5 to 2.8 ounces) Salt (very important, this is a safety factor) 1 Tablespoon (½ ounce) Fish Sauce / Fermented Seafood (optional) 3 Tablespoons (½ ounce) dry ground Chili Pepper (optional) 1 Tablespoon (½ ounce) Soy Sauce (optional) Procedure: 1. Clean and prepare fresh ingredients (cabbage, radish, onions, carrot, garlic, ginger) 2. Combine fresh ingredients and salt and mix thoroughly. Pack into glass, ceramic (lead-free) or food grade plastic container. 3. Weigh down with food grade weight, cover, and let stand at room temperature (70 – 75 degrees): a. 4 days for milder Kimchi b. 7 days for “riper” Kimchi – will be more sour During curing, colors and flavors change and acidity increases. The level of acidity is as important to its safety as it is to taste and texture. In fermented foods, salt favors the growth of desirable acid producing bacteria while inhibiting the growth of others. There must be a minimum uniform level of acid throughout the mixed product to prevent the growth of Clostridium botulinum bacteria and other food borne pathogens. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Korean Food and American Food by Yangsook
Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods. -
Ingredient List
Ingredient List Contents Pizza Dough ......................................................................................................................... 2 Buns ..................................................................................................................................... 2 Cheese ................................................................................................................................. 3 Produce ............................................................................................................................... 4 Meats .................................................................................................................................. 5 Sauces and Dips .................................................................................................................. 7 Dressings ........................................................................................................................... 10 Desserts ............................................................................................................................. 11 Seasoning .......................................................................................................................... 12 Oils .................................................................................................................................... 13 Beverages .......................................................................................................................... 14 1 Topper’s Pizza Ingredients -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Easy Kimchi and Korean Noodle Soup
EASY KIMCHI & KOREAN NOODLE SOUP KIMCHI INGREDIENTS Napa Cabbage and Korean radish Onions Green onion or chives, cut into 1-3 cm pieces Fish sauce (Korean one or "Viet Huong") Minced garlic Minced ginger (optional) Sugar Chili powder Cayenne pepper (optional) Sriracha sauce (optional, My favorite brand is Huy Fong Foods with rooster on the logo) Flour (can be replaced w/ cooked rice) DIRECTIONS 1. Cut the root part of Napa cabbage and rinse it. 2. Soak the leaves into salted water until the white stem part is elastic. 3. Rinse and drain salted Napa cabbage. 4. Put roughly chopped onion, minced garlic and ginger (optional) in a blender with fish sauce and blend it. 5. Add plum syrup or sugar and blend it until it has a smoothie consistency. 6. Transfer the mixture into a glass or stainless steel bowl (if you use a plastic or silicone one, it would be dyed red when you put in chili powder). Add chili powder and stir it until you can see a clear red paste. Leave it for at least 10 minutes until chili powder is fully absorbed. 7. Boil 10 tablespoons of water in a pot and turn the heat off when it is about to start to boil and put 1 tablespoon of flour and stir it thoroughly until you cannot see raw flour anymore and let it cool for 10 minutes and mix it with the chili paste. 8. Mix the chili sauce mixture with the cabbage thoroughly until the cabbage is dyed red. If you are using green onion or chives, mix them with the cabbage before adding the chili sauce. -
Korean Traditional Food: Status, Prospects and Vision for Globalization
KOREAN TRADITIONAL FOOD: STATUS, PROSPECTS AND VISION FOR GLOBALIZATION Dong-Hwa Shin Faculty of Biotechnology Chonbuk National University 664-14 Dukjin-Dong, Jeonju 561-756 Korea ABSTRACT This Bulletin describes the unique properties and diversity of Korean traditional food, as well as some prospects and directions for its future development as an industry. Traditional foods are prepared with the use of ingredients unique to a particular area and people. They are considered as historic food, and are transferred from generation to generation with some local variations. Korean traditional food can be classified based on the ingredients used: rice products as staple food, beverages, vegetables, fish, and fruits. Traditional foods using meat are very limited. Other classifications are based on production methods, such as steamed foods (almost all of the grain products), puffed foods, brined foods, and fermented foods. Traditional foods are used more as seasonal and banquet food or for religious ceremonies rather than as staple food, but it has become popular as a delicacy food in recent years. Korean traditional foods have not been given enough attention for a long time, but recent domestic consumption has gradually increased in view of people’s recognition and consciousness of such products as health foods. The food culture of Korea has also caught the interest of other countries through the export of traditional food. Traditional food has been developed on the basis of unique techniques from each country, and efforts to export them are now expanding. Hence, it is now considered a competitive product, what with its unique materials and production techniques. -
Agribusiness Handbook Fruit and Vegetable Processing Processing Vegetable Fruit And
agribusiness handbook FruitVegetable and Processing Agribusiness Handbook Fruit and Vegetable Processing Please address comments and enquiries to: Investment Centre Division Food and Agriculture Organization of the United Nations (FAO) E-mail: [email protected] agribusiness handbook Fruit and Vegetable Processing This handbook is part of a series of agribusiness manuals prepared by the FAO Investment Centre Division, in collaboration with FAO’s Rural Infrastructure and Agro-Industries Division. It was prepared for the EBRD Agribusiness team, under the FAO/EBRD programme of cooperation. The production of the manuals was financed by FAO and by the EBRD multidonor Early Transition Countries Fund and the Western Balkans Fund. The purpose of this handbook is to help agribusiness bankers and potential investors in the Early Transition countries (ETCs) and the Western Balkan countries (WBCs) to acquire basic knowledge about the technical features of fruit and vegetable processing and to become acquainted with Alberto Pedro Di Santo Design and page layout recent economic trends in the sector around the world, with a special focus on the ETCs and the WBCs. This volume was prepared by Olivier van Lieshout, Agribusiness Expert, and reviewed by Emmanuel Hidier, FAO Senior Economist, as well as by members of the EBRD Agribusiness team. Electronic copies can be downloaded from www.eastagri.org, where a database of agribusiness companies, including fruit and vegetable processing companies that operate in the ETCs and the WBCs, is also available. Please send comments and suggestions for a future edition of the manual to [email protected]. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
LENTEN SEASON NON-MEAT MENU the LENTEN SEASON Is a Period of Sacrifice and Abstention
Comfort food & simplified Filipino cuisine LENTEN SEASON NON-MEAT MENU The LENTEN SEASON is a period of sacrifice and abstention. OUR SPECIALS STARTING ASH WEDNESDAY MARCH 6TH AND EVERY FRIDAY UNTIL EASTER INDIVIDUAL GRAND RICE PLATES • PAMPANO RICE PLATE - Enjoy this guilt free classic PINOY meal. WHOLE PAMPANO fish. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • GRAND FRIED TILAPIA Enjoy this guilt free classic PINOY meal. Fried WHOLE TILAPIA fish. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • GRAND Galunggong (GG) (Macharel/Scad)fish RICE PLATE - Enjoy this guilt free classic PINOY meal. Fried WHOLE “5” Galunggong (GG) fish. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • GRAND WHOLE BONELESS BANGUS fish RICE PLATE - Authentically marinated MILKFISH. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • SEAFOOD SAMPLER PLATTER - Fried whole Tilapia, Boneless daing na Bangus (MILKFISH), fried galunggong fish (SARDINES), sautéed tiger shrimps, sautéed anchovees, assorted vegetables and all you can eat rice…. -
FISHING REGULATIONS This Guide Is Intended Solely for Informational Use
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