Kimjang Project: Korean Temple Kimjang Kimchi скачать в хорошем качестве

Kimjang Project: Korean Temple Kimjang Kimchi

Sachal Kimjang Kimchi / 사찰 김장김치 is best known for its simple and unique taste. The original taste of each ingredient is balanced well with all the others. You can taste the best of what nature has to offer as the natural flavour of each ingredient is brought out to create a rich, clean taste. It is suggested to prepare the seasoning with the red chilli pepper powder the day before making the kimchi to give it a vibrant red colour. In addition, this kimchi is vegetarian and vegan friendly. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: 3 Halves salted Korean cabbage (1 half approx. 500g) 300g Korean radish (julienned) 2 Spring onions (diagonally sliced) Seasoning ingredients: 50g Korean red chilli pepper powder (Taeyangcho gochugaru) 7g Fine sea salt 15g Sugar 5g Roasted sesame seeds 7g Ginger (finely chopped) 2 Red chillies (blended) 100g Korean radish (blended) 1 Korean pear (peeled, deseeded and blended) 50g Glutinous rice paste _____ Method: 1. Blend the pear, radish and chillies with a little water until it becomes liquidised. 2. Put the liquidised ingredients into a large mixing bowl. 3. Add the rest of the seasoning ingredients and mix them well. 4. Add the julienned radish and mix it evenly. 5. Add the prepared spring onions and mix them well. 6. Place one cabbage quarter in the bowl and spread the julienned radish mixture over each leaf, one or two tablespoons for large leaves. 7. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. 8. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two to three days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge. Notes: • Prepare the seasoning with the red chilli pepper powder the day before making the kimchi to give it a vibrant red colour. • Temple kimchi is best known for its simple and unique taste. The original taste of each ingredient is balanced well with all the others. You can taste the best of what nature has to offer as the natural flavour of each ingredient is brought out to create a rich, clean taste. • This kimchi is vegetarian and vegan friendly. *Five pungent vegetables (Osinchae) : Temple food forbids the use of five pungent vegetables – garlic, wild leeks, green onions, allium and asafetida – which have a very strong taste and are thought to incite negative emotions such as anger and irritability. It is also believed that they arouse human carnal desire. For these reasons, it is thought that consumption of these five pungent vegetables will cause disruption to their training and meditation and therefore they are avoided in their everyday temple food diet. __________ This is shared under a Creative Commons license (CC-BY-NC ) ' Attribution Non-commercial'. Please attribute as "Kimjang Project (2020) by KBCE, funded by The National Lottery Heritage Fund, licensed under CC-BY-NC.