November 2020

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NOVEMBER 2020 Multigrain rice/Bread Tuna mayo rice bowl Multigrain rice/Bread Rice/Bread No School Soft tofu soup (Teriyaki sauce) Bean paste soup Beef radish soup Fish cutlet Potato soup Cube beef Curry chicken Roasted mushroom Vitamin salad Bean sprout namul Tomato with potato Cucumber Kimchi Dringking yogurt Radish Kimchi Radish slice Kimchi Rice/Bread Multigrain rice/Bread Bibimbab Multigrain rice/Bread Rice/Bread Seaweed soup Rice-cake soup Mushroom soup Fishball soup Fried tofu soup Beef with paprika Korean chicken stew Scrambled egg Chicken fajita Beef with chickpea Steamed lotus root Zucchini namul Radish slice Kimchi Japchae Quail eggs stew Gim-gui/Kimchi Cucumber Kimchi Dringking yogurt Radish Kimchi Radish slice Kimchi Rice/Bread Multigrain rice/Bread Rice/Bread Multigrain rice/Bread Rice/Bread Bean sprout soup Beef soup with green Vegi egg soup Miso soup Corn soup Tas kebab Popcorn chicken Mapo tofu with beef Yogurt chicken kebab Kofte Broccoli with tofu Apple coleslaw Pasta salad Eggplant namul Macaroni salad Gim-gui/Kimchi Cucumber Kimchi Radish Kimchi Radish slice Kimchi Radish Kimchi Rice/Bread Multigrain rice/Bread Rice/Bread Multigrain rice/Bread Rice/Seaweed flake Soft tofu soup Fried tofu soup Rice-cake soup Seaweed soup Meat sauce Chicken curry Beef&Potato stew Bulgogi Fish cutlet Tomato spaghetti Greenbean scrambled egg Fish ball with vegi Green namul Broccoli chickpea salad Cheese Gim-gui/Kimchi Cucumber Kimchi Radish Kimchi Radish slice Kimchi Turkish salad/ Dringking yogurt Rice/Bread Beef radish soup Butter chicken Roasted potato Gim-gui/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 Milanović 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.
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Understanding and Making Kimchi
Understanding and Making Kimchi What is kimchi? Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechu style, but region, seasonality, and cultural traditions influence the unique types of kimchi. The nutritional value of kimchi varies with ingredients but it is generally low in calories and contains vitamins A, C, and B complex, as well as various phytochemicals and live cultures of • The history of kimchi microorganisms which confer a health benefit to the host. Eating dates back thousands of kimchi can be a healthful way to include more vegetables and years and the original probiotic microorganisms in the diet. name, chimchae, translates to ‘salted How is kimchi made? vegetables.’ Making kimchi requires maintaining a clean environment and good hygiene practices, carefully following all steps, and • The bacterial cultures monitoring temperatures to foster the growth of Weissella needed for fermentation species, Lactobacillus species, and other bacteria contributing to are present on the raw the fermentation process. ingredients, so a ‘starter’ culture is unnecessary. • The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation Kimchi Resource Health Benefits of Kimchi and allows the seasonings to penetrate the food over time; the as a Probiotic Food. Park final salt concentration ranges from 2-5%.
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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.
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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.
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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.
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MD-Document-E2eaaf0c-Bc85-46Ab
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TODAY Murder 'I'm Sorry'
W"^ Elestlanft (JDbsmrcr VOLUME 28 NUMBER 39 MONDAY, OCTOBER 26,1992 • WESTLAND, MICHKJAN . 40 PAGES FIFTY CENTS 199? SuDur|jan ComrrjumcaliQns Corporation IN THE PAPER Murder 'I'm sorry' Ian Cowen admitted he was sorry for the sequence of "Now there's a child out there who judge, adding later, "The only way I- TODAY events that led to the fatal shooting of a young man, will not have a father to look up to," . can change all this, is by carrying out Cowen said. the goals that I'have set for myself." whose girlfriend delivered a baby after his death. Cowen's statement came as he pleaded with Detroit Recorder's If sentenced as a juvenile, Cowen Cowen is urging a judge to sentence him in the murder said he can continue his high school Fall bargains: A Westland special conspiracy case as a juvenile, not an adult. •Judge Denise Page Hpod to sentence him as a juvenile, not as an adult. studies in the juvenile system and education center had plenty of Hood's decision, expected Wednes plan for college courses. He had .at tended John Glenn High School be bargains for early Christmas BY DARHELL CLEM day, could mean the difference be to grow up without a father," Cowen fore his arrest. shoppers. /3 A STAFF WRITER said in court. tween a long or lifetime prison term, Ian Bruce Cowen, 17, expressed re Cowen and three other Westland or a second chance for Cowen by the Moreover, Cowen said he could morse Friday that the child of the teens have been accused of conspiring time he's 21.
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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.
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Master Menus
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Easy, Fast Kimchi Recipe{Mak Kimchi}
Easy, Fast Kimchi Recipe {Mak Kimchi} Author: Rebecca Lindamood- from foodiewithfamily.com (great tutorial at this site) 3-8 pounds Napa cabbage 2 bunches green onions trimmed of the root bits 2-3 large carrots peeled, thinly julienned 1/2 cup kosher salt 1/2 cup Korean chili powder 15-20 cloves garlic overdoing garlic makes this stay on your breath more than usual., peeled 4-6 inches ginger peeled, rough chopped 1 tablespoon fish sauce unsweetened pear juice or unsweetened apple juice 4 tablespoons white miso paste Instructions 1. Cut the Napa cabbage in half long ways, then in half again long ways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches square), pop it in a bowl with the carrots. Sprinkle with the 1/2 cup kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold, chlorine free water to cover it well and let it soak for at least 1 1/2 hours. 2. Pour the cabbage and carrots and liquid into a strainer. Let the brine drain away. 3. Lob off the white bits of the green onions and put them in a food processor with the garlic cloves, ginger, miso paste, and Korean pepper powder. Zap it on high 'til it's smooth- ish. Add in the fish sauce and a couple of slops of pear juice and zap it more until it's about pancake batter consistency... maybe a bit thinner. 4. Put the brined cabbage/carrots in a big, anti-reactive (glass, enamel, or stainless steel) bowl.
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Eight Mediterranean Menu
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Crete (Chapter)
Greek Islands Crete (Chapter) Edition 7th Edition, March 2012 Pages 56 Page Range 256-311 PDF Coverage includes: Central Crete, Iraklio, Cretaquarium, Knossos, Arhanes, Zaros, Matala, Rethymno, Moni Arkadiou, Anogia, Mt Psiloritis, Spili, Plakias & around, Beaches Between Plakias & Agia Galini, Agia Galini, Western Crete, Hania & around, Samaria Gorge, Hora Sfakion & around, Frangokastello, Anopoli & Inner Sfakia, Sougia, Paleohora, Elafonisi, Gavdos Island, Kissamos-Kastelli & around, Eastern Crete, Lasithi Plateau, Agios Nikolaos & around, Mohlos, Sitia & around, Kato Zakros & Ancient Zakros, and Ierapetra & around. Useful Links: Having trouble viewing your file? Head to Lonely Planet Troubleshooting. Need more assistance? Head to the Help and Support page. Want to find more chapters? Head back to the Lonely Planet Shop. Want to hear fellow travellers’ tips and experiences? Lonely Planet’s Thorntree Community is waiting for you! © Lonely Planet Publications Pty Ltd. To make it easier for you to use, access to this chapter is not digitally restricted. In return, we think it’s fair to ask you to use it for personal, non-commercial purposes only. In other words, please don’t upload this chapter to a peer-to-peer site, mass email it to everyone you know, or resell it. See the terms and conditions on our site for a longer way of saying the above - ‘Do the right thing with our content. ©Lonely Planet Publications Pty Ltd Crete Why Go? Iraklio ............................ 261 Crete (Κρήτη) is in many respects the culmination of the Knossos ........................268 Greek experience. Nature here has been as proliﬁ c as Picas- Rethymno ..................... 274 so in his prime, creating a dramatic quilt of big-shouldered Anogia .........................
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