Discussion on the Origin of Kimchi, Representative of Korean Unique Fermented Vegetables
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
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. -
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%. -
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. -
Analysis of Kimchi, Vegetable and Fruit Consumption Trends Among Korean Adults: Data from the Korea National Health and Nutrition Examination Survey (1998-2012)
Nutrition Research and Practice. 2015 Published online 2015 December 2 ⓒ2015 The Korean Nutrition Society and the Korean Society of Community Nutrition http://e-nrp.org Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012) Eun-Kyung Kim1*, Yoo-Kyoung Park2*, Ae-Wha Ha3, Eun-Ok Choi4 and Se-Young Ju3§ 1Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea 2Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin 17104 , Korea 3Department of Food Science and Nutrition, Dankook University, 126, Jukjeon-ro, Suji-gu, Yongin 16890, Korea 4World Institute of Kimchi, Gwangju 61755, Korea BACKGROUND/OBJECTIVES: The purpose of this study is to analyze daily kimchi, vegetable and fruit consumption by general characteristics and vegetable and fruit consumption from 1998 to 2012 by the Korean population based on the data of the KNHANES (Korea National Health and Nutrition Examination Survey). SUBJECTS AND METHODS: This study is based on the 1998-2012 KNHNES. Analysis data on 54,700 subjects aged 19 years and older were obtained from health behavior interviews and the 24-hour dietary recall method. RESULTS: Daily kimchi consumption and portion size of kimchi decreased significantly from 1998 to 2012 (adjusted P for trend < 0.0001). Meanwhile, daily consumption of both non-salted vegetable and fruit with and without kimchi did not significantly change between 1998 and 2012. Reduced consumption of kimchi, non-salted vegetable, and fruit was observed for both genders as well as daily meal episodes and cooking locations. -
Brassica Rapa)Ssp
Li et al. Horticulture Research (2020) 7:212 Horticulture Research https://doi.org/10.1038/s41438-020-00449-z www.nature.com/hortres ARTICLE Open Access A chromosome-level reference genome of non- heading Chinese cabbage [Brassica campestris (syn. Brassica rapa)ssp. chinensis] Ying Li 1,Gao-FengLiu1,Li-MingMa2,Tong-KunLiu 1, Chang-Wei Zhang 1, Dong Xiao1, Hong-Kun Zheng2, Fei Chen1 and Xi-Lin Hou 1 Abstract Non-heading Chinese cabbage (NHCC) is an important leafy vegetable cultivated worldwide. Here, we report the first high-quality, chromosome-level genome of NHCC001 based on PacBio, Hi-C, and Illumina sequencing data. The assembled NHCC001 genome is 405.33 Mb in size with a contig N50 of 2.83 Mb and a scaffold N50 of 38.13 Mb. Approximately 53% of the assembled genome is composed of repetitive sequences, among which long terminal repeats (LTRs, 20.42% of the genome) are the most abundant. Using Hi-C data, 97.9% (396.83 Mb) of the sequences were assigned to 10 pseudochromosomes. Genome assessment showed that this B. rapa NHCC001 genome assembly is of better quality than other currently available B. rapa assemblies and that it contains 48,158 protein-coding genes, 99.56% of which are annotated in at least one functional database. Comparative genomic analysis confirmed that B. rapa NHCC001 underwent a whole-genome triplication (WGT) event shared with other Brassica species that occurred after the WGD events shared with Arabidopsis. Genes related to ascorbic acid metabolism showed little variation among the three B. rapa subspecies. The numbers of genes involved in glucosinolate biosynthesis and catabolism 1234567890():,; 1234567890():,; 1234567890():,; 1234567890():,; were higher in NHCC001 than in Chiifu and Z1, due primarily to tandem duplication. -
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. -
Produce Asian
RECIPIES Stir-Fried Spicy Chinese Your Chinese Greens Long Bean Salad Serves 4 to 6 • 1 pound Chinese long Guide 1 • 1 /2 pounds Chinese greens beans such as Chinese broccoli, rabe, • 1 quart water Garnish baby bok choy, baby Napa cabbage, • 1 teaspoons cooking oil • Black sesame seeds to Chinese long beans 1 • /4 teaspoon salt • Chopped jalapeno • 1 carrot, cut into matchstick stips Dressing pepper 1 • /4 pound fuzzy melon or diakon, peeled 1 ... • /4 cup sesame seeds 1 • 1 /2 to 2 tablespoons corn or peanut oil 1 • /4 cup hoisin sauce 1 • /4 cup rice wine or dry sherry 1 • /3 cup seasoned rice vinegar 1 • /4 cup plus 2 tablespoons unsalted chicken or • 1 teaspoon chili garlic sauce vegetable stock Place sesame seeds in a small frying pan over medium heat; cook, Trim the base of the Chinese broccoli only if woody; the stems shaking the pan frenquently until seeds are lightly browned, about are prized more than the leaves. Cut the stalks on the diagonal 3–4 minutes. Immediately remove from pan to cool. Place seeds into finger-lengths; leave the leaf and flower clusters attached to in blender and process until well-ground. the stem, or separate if large. Cut Chinese rabe in the same manner. Cut off the base of the baby cabbage; trim and reserve them. Leave Add remaining ingredients in blender and process until smooth. smaller leaves whole; cut larger leaves on the diagonal in half; Remove and discard ends of the long beans. Cut diagonally into leave intact the miniature cabbages at the core. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Phytotoxicity of Dredged Sediment from Urban Canal As Land Application
http://www.paper.edu.cn Phytotoxicity of dredged sediment from urban canal as land application Y.X. Chena,*, G.W. Zhua, G.M. Tiana, G.D. Zhoub, Y.M. Luoc, S.C. Wuc aDepartment of Environmental Engineering, Zhejiang University, Hangzhou 310029, People’s Republic of China bEnvironmental Protection Institute of Hangzhou, Hangzhou 310005, People’s Republic of China cInstitute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, People’s Republic of China Received 29 March 2001; accepted 20 August 2001 ‘‘Capsule’’: Pakchoi (Brassica chinensis L.) was used as an indicator of phytotoxicity of dredged sediment. Abstract Phytotoxicity of dredged sediment from Hangzhou section of the Grand Canal as land application was evaluated by pakchoi (Brassica chinensis L.) germination tests and pot experiments. Germination rates of pakchoi in the dredged sediment and in sediment-applied soils were both significantly higher than that in the soil controls, while the germination rate between the sediment- applied soils was no significant difference. In pot experiments, plant height and biomass were increased by the dredged sedi- ment application rate in the rate of lower than 540 t haÀ1, but decreased when the application rate was over this rate. Concentra- tions of Zn and Cu in pakchoi were linearly increased with the increasing of the application rate of the dredged sediment. Both plant height and biomass of pakchoi in sediment-treated red soil were higher than that in sediment-treated paddy soil, regardless the application rate. The results suggest that plant biomass of pakchoi may be used as an indicator of the phytotoxicity of the dredged sediment. -
Companion Plants for Better Yields
Companion Plants for Better Yields PLANT COMPATIBLE INCOMPATIBLE Angelica Dill Anise Coriander Carrot Black Walnut Tree, Apple Hawthorn Basil, Carrot, Parsley, Asparagus Tomato Azalea Black Walnut Tree Barberry Rye Barley Lettuce Beans, Broccoli, Brussels Sprouts, Cabbage, Basil Cauliflower, Collard, Kale, Rue Marigold, Pepper, Tomato Borage, Broccoli, Cabbage, Carrot, Celery, Chinese Cabbage, Corn, Collard, Cucumber, Eggplant, Irish Potato, Beet, Chive, Garlic, Onion, Beans, Bush Larkspur, Lettuce, Pepper Marigold, Mint, Pea, Radish, Rosemary, Savory, Strawberry, Sunflower, Tansy Basil, Borage, Broccoli, Carrot, Chinese Cabbage, Corn, Collard, Cucumber, Eggplant, Beet, Garlic, Onion, Beans, Pole Lettuce, Marigold, Mint, Kohlrabi Pea, Radish, Rosemary, Savory, Strawberry, Sunflower, Tansy Bush Beans, Cabbage, Beets Delphinium, Onion, Pole Beans Larkspur, Lettuce, Sage PLANT COMPATIBLE INCOMPATIBLE Beans, Squash, Borage Strawberry, Tomato Blackberry Tansy Basil, Beans, Cucumber, Dill, Garlic, Hyssop, Lettuce, Marigold, Mint, Broccoli Nasturtium, Onion, Grapes, Lettuce, Rue Potato, Radish, Rosemary, Sage, Thyme, Tomato Basil, Beans, Dill, Garlic, Hyssop, Lettuce, Mint, Brussels Sprouts Grapes, Rue Onion, Rosemary, Sage, Thyme Basil, Beets, Bush Beans, Chamomile, Celery, Chard, Dill, Garlic, Grapes, Hyssop, Larkspur, Lettuce, Cabbage Grapes, Rue Marigold, Mint, Nasturtium, Onion, Rosemary, Rue, Sage, Southernwood, Spinach, Thyme, Tomato Plant throughout garden Caraway Carrot, Dill to loosen soil Beans, Chive, Delphinium, Pea, Larkspur, Lettuce, -
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. -
Assessment of Genetic Variation Within International Collection of Brassica Rapa Genotypes Using Inter Simple Sequence Repeat DNA Markers
Biharean Biologist (2010) Vol. 4, No.2, Pp.: 145-151 P-ISSN: 1843-5637, E-ISSN: 2065-1155 Article No.: 041119 Assessment of genetic variation within international collection of Brassica rapa genotypes using inter simple sequence repeat DNA markers Reza TALEBI1*, Ali HAGHNAZARI2 and Iman TABATABAEI3 1. Department of Agronomy and Plant Breeding, Islamic Azad University-Sanandaj Branch, Iran. 2. College of Agriculture, University of Zanjan, Zanjan, Iran. 3. Department of Plant breeding, Faculty of Agriculture University of Zabol * Corresponding author, R. Talebi, e-mail: [email protected] Abstract. Information on genetic diversity and genetic relationships among taxa of Brassica rapa (n=10, AA genome) is currently limited. The genetic diversity and the relationships among rapeseed germplasm, including a collection of 47 genotypes from different countries were evaluated using inter simple sequence repeat DNA markers. A total of 99 different polymorphic amplification products were obtained using 12 selected primers. ISSRs revealed a significant level of polymorphism among the accessions. Cluster analysis based on unweighted pair group method comparison divided the studied accessions into three main clusters. Group 1 consisted mainly of Oil and turnip types. Group 2 included a mixture of all three oil, turnip and cabbage types. Group 3 consisted mainly of cabbage and oil types. Also based on the origin, most of the Chinese and Korean Brasica rapa accessions were grouped in cluster 3. The cabbage accessions that tested in this study, were found to be extremely genetically unique and closer together in comparison with Oilseed and turnip types. The results indicate the occurrence of a considerable genetic variation between Chinese and European accessions.