Recent news about the kimchi and my forgotten jar of kimchi conspired well to inspire me to write about the kimchi.
Recently, I read a piece of news stating that South Koreans are angry over china. Chinas kimchi got an ISO( International Organization of Standardization) certification. And I can understand the Rage over this news among the Korean people.
Bcoz kimchi is Korea’s ethnic food dating back to 37 BC- 7AD. Even old Chinese history books have mentioned that Goguryeo (referring to the Korean people) are experts in making fermented foods such as soybeans, fish, and vegetables. So, now Korean people think that the Chinese are trying to claim their dish as a Chinese heritage. It shows the passion we humans possess for our culture and our food/cuisine. Well, In any country, you will find people being passionate about one dish from their food culture.
Forgotten jar of kimchi
After reading this, I recollected that I do have a couple of jars of kimchi sitting in the corner of the cupboard. So, I headed to the kitchen and opened up the first jar had a whiff. Suddenly my saliva glands became active due to the UMAMI from the shitake, miso, and garlic. All I could think of is Korean fried rice. That lactobacillus did its job. That news and my kimchi partnered so well That I had to write about my experience with this Korean culinary icon.
This dish is a perfect example of what a regular sea salt could do. Addition of minimal ingredients to the fresh seasonal vegetables to enjoy the next season. My recipe is not a traditional one as I have kept this vegan/vegetarian. The conventional approach to this is with salted and fermented shrimps and fish sauce. I chose to use miso and dried shitake mushrooms to omit the fish sauce and shrimp. Also, to add the umami.
Kimchi is useful for a variety of cooking applications. Such as the most famous fried rice, stir-fries, soup, and so on. Even steaming the fish topped with kimchi elevates the dish. Also, using it for marinating meats for barbecue is a great alternative.
This recipe is just one version. You use the same recipe without the chili powder so that you get “White Kimchi.” A good alternative for people who don’t like spicy food.
It is so surprising that a simple recipe made with few ingredients and basic technics can give you such great results.