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Keyword: kimchi

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  • South Korea's 'Kimchi Deficit' Hits Record High

    01/17/2018 12:37:51 PM PST · by nickcarraway · 17 replies
    South Korea's trade deficit in kimchi, its proud traditional side dish of fermented cabbage, reached an all-time high last year as low-priced Chinese imports flooded the market, statistics showed Wednesday (Jan 17). The spicy foodstuff is emblematic of Korean cuisine and accompanies almost every meal served in the country, whatever its culinary origins, with kimchi-making still an important annual ritual for many families. But the commercial market has been deluged by Chinese producers in recent years, resulting in what has been dubbed the "kimchi deficit".
  • Cabbage Is Officially 'Cool' as Sauerkraut and Kimchi Are the Next Big Health Trend

    04/13/2017 11:07:47 AM PDT · by nickcarraway · 78 replies
    The Telegraph ^ | 24 MARCH 2017 | Katie Morley
    For older generations it may conjure ghastly memories of cold school dinners, but thanks to the "clean eating" craze sweeping the UK, cabbage has become cool. In a sign that fermented cabbage has achieved food craze status, Britain's restaurant chains are starting include pickled cabbage dishes like German sauerkraut and Korean kimchi on their menus in a bid to be trendy. The Slug and Lettuce, Byron and Greene King pubs have cottoned onto the trend and are selling burgers which feature kimchi, while Loch Fyne is offering a Confit Duck Leg with kimchi cabbage on the side. Supermarkets are also...
  • VIDEO: Did I Just Invent the World's GREATEST Sandwich?---The Korean Arepa

    12/07/2016 1:35:32 PM PST · by PJ-Comix · 35 replies
    YouTube ^ | December 7, 2016 | PJ-Comix
    If you like Korean food, you might get mighty hungry watching this VIDEO in which I go thru the steps of how I invented the Korean Arepa last Friday. Basically it consists of an arepa which is made from pre-cooked corn flour. Be sure to use the one in the yellow or orange package marked "PAN" with a pic of a woman wearing a polka dot head clothe. Easy to find in South Florida supermarkets. After it is cooked, open a pocket in the arepa and place spicy Korean style meat. In the video ordinary flap meat was used but...
  • She Has a PhD in Kimchi

    04/08/2014 5:17:56 PM PDT · by nickcarraway · 33 replies
    Straits Times ^ | APR 9, 2014 0 0 | Rebecca Lynne Tan
    Manjo Kim was turned down by 11 American universities when she wanted to do further research on the dishWhen Dr Manjo Kim told her chemistry professor that she was keen to pursue research on kimchi, he scoffed. The then-Korean marine biochemistry undergraduate at Pusan University, and later Seoul University, was interested in her country's national condiment. Undeterred, she decided to apply for PhD fellowships at 11 American universities to do research on kimchi, but was turned down. Finally, she was accepted into Leeds University in Britain, where she wrote her doctorate dissertation on the topic in the 1960s.
  • Kimchi: Korea’s Affordable Health Care

    09/19/2012 3:26:54 PM PDT · by nickcarraway · 40 replies
    Washington Post ^ | September 18 | Tim Carman
    Best I can tell, the former South Korean minister of food, agriculture, forestry and fisheries is trying to convince me that fermented cabbage could be sold at Sephora as a regenerative skin-care product. “I’m 73 years old,” says Sung-Hoon Kim, standing under the Gwangju World Kimchi Culture Festival tent in Bull Run Regional Park last Friday in Centreville. “Do you see any wrinkles on me?” As I inspect his round, friendly, bespectacled face, I have to admit that I don’t. Well into his eighth decade on Earth, Kim has no crow’s feet around his eyes and no apparent worry lines...
  • Kimchi Crisis Prompts Governmental Intervention in S. Korea

    10/17/2010 8:07:03 PM PDT · by nickcarraway · 21 replies
    The Epoch Times ^ | Oct 16, 2010 | Jack Philips
    Kimchi, the ubiquitous fermented Korean dish, has experienced skyrocketing prices in recent months, prompting the South Korean president to act, according to the Yonhap news agency on Friday. President Lee Myung-bak issued an order this week to keep the price of napa cabbage and other vegetables from rising above international levels. "There is no reason for people on low incomes to purchase items that are necessary to daily life at higher prices than international prices," President Lee said in a Cabinet meeting, according to his spokeswoman Kim Hee-jung, Yonhap reported. The price of cabbage started to increase sharply in the...
  • South Korea's kimchi crisis deepens

    10/16/2010 5:26:46 PM PDT · by bruinbirdman · 47 replies · 1+ views
    The Telegraph ^ | 10/15/2010 | Julian Ryall in Tokyo
    South Korea's kimchi crisis has deepened, after the president was forced to step in amid fears that cabbage rustlers were descending on farms to steal the key ingredient in the nation's national dish. Kimchi is a fiery side-dish of pickled cabbage President Lee Myung-bak has this week ordered the government to block the price of staple foodstuffs from rising above international levels after the price of cabbage, which is used to make the fiery dish, increased sharply. "There is no reason for people on low incomes to purchase items that are necessary to daily life at higher prices than international...
  • Greater Boston Kimchi Festival Celebrates Craft, Craze

    03/27/2010 1:57:51 PM PDT · by nickcarraway · 8 replies · 441+ views
    Wicked Local ^ | Mar 25, 2010 | Rachel Lebeaux
    The spicy, pungent smell wafted out the side door of the Theodore Parker Unitarian Universalist Church in West Roxbury. A young man exited the building, chatting with friends, but also noticeably breathing through his mouth, as if trying to cool it. The logical conclusion? He must have sampled a spicy kimchi, prepared with hot peppers or chili powder, perhaps. Whatever the ingredients, it worked. Kimchi, a Korean pickled dish made of fresh vegetables — usually cabbage — and various seasonings, beckoned more than 300 people to visit West Roxbury Sunday afternoon for the first Greater Boston Kimchi Festival. “Urban foodie...
  • Foreign Students See Kimchi as Most Korean Item

    03/17/2010 12:28:14 PM PDT · by nickcarraway · 25 replies · 389+ views
    Korea Times ^ | 03-16-2010 | Bae Ji-sook
    Foreign students selected kimchi ― fermented cabbage seasoned with red pepper ― as the most representative of Korea, a recent survey showed. ``Hallyu,'' the new wave of Korean pop culture, often proves to be a key factor to pique their interest in Korea. And the longer they stay, the more they become attached to kimchi. The survey was conducted by the Sogang University Language Education Center and asked 101 foreign students about what item they most associate with Korea. Thirty-three of the respondents started studying Korean language because they liked its pop culture, mostly TV dramas. However, when asked what...
  • From urine to cabbage to kimchi (hydroponics)

    02/09/2010 7:53:33 AM PST · by fishtank · 50 replies · 1,127+ views
    In the spring of 2006 I sent my urine to a floriculture lab and learned that it contained all the nutrients necessary for plant growth but not in the ideal concentrations. So I put myself on a vegan diet that would transform my urine into an ideal liquid nutrient solution for plants. I ate lots of nuts and seeds, tofu, spinach, and other leafy greens and built a mobile urine recycling system outfitted with a urinal, urine processor and sterilizer, foam bed, kitchen, and hydroponic napa cabbage garden. I urinated, grew napa cabbages hydroponically with my urine, made kimchi from...
  • Kimchi brings health and beauty, enthusiasts say

    09/03/2009 8:13:25 PM PDT · by Jet Jaguar · 51 replies · 2,517+ views
    AP via Breitbart ^ | Sept. 03, 2009 | N/A
    Kimchi brings both health and beauty, according to devotees trying to promote South Korea's most famous food -- a pickled and fermented vegetable dish -- to the wider world. "You know why there are so many beautiful women in Korea and Korean women have such smooth skin? It's because they have been grown on kimchi," claims Kim Sung-Hoon, who chairs an upcoming Gwangju Kimchi Festival. "If you want to age gracefully and have beautiful skin, eat Korean kimchi," said Kim, a former agriculture minister. Such assertions are not new given kimchi's iconic status -- it has its own museum in...
  • South Korean Creates Kimchi That Won't Smell

    08/11/2009 12:31:14 PM PDT · by nickcarraway · 9 replies · 430+ views
    Los Angeles Times ^ | Ju-min Park
    Kim Soon-ja says her freeze-dried pickled cabbage, which has the taste but not the odor many associate with the national dish, will appeal to foreigners and fussy Koreans.As a connoisseur of kimchi, South Korea's national dish, Kim Soon-ja takes a package of the fermented cabbage everywhere -- even overseas. But there has always been one indelicate matter: how to mask the garlicky and often offensively pungent odor. Read more Foreign Exchange stories "My tour guide asked me not to take out my kimchi in public because it can be distasteful to foreigners," Kim, 56, says of a trip to Europe...
  • Gwangju Global Hub of Kimchi Research

    07/22/2009 10:46:59 AM PDT · by nickcarraway · 11 replies · 314+ views
    Korea Times ^ | 07-17-2009 | Do Je-hae
    The southwestern city of Gwangju will launch a new research facility on kimchi as a part of efforts to globalize Korea's culinary trademark. Gwangju faced intense competition from other cities to house the new R&D center. ``We decided in the end to give Gwangju this unique privilege because it is a region that prides itself on superior expertise on kimchi,'' said Prof. Roh Jae-sun of the Department of Agricultural Economics and Rural Development at Seoul National University. Roh headed a state committee organized to select the venue of the institute. Wanju of North Jeolla Province, Goesan of North Chungcheong Province...
  • Kimchi Meets Vegemite in Exhibit

    07/06/2009 11:06:15 AM PDT · by nickcarraway · 7 replies · 422+ views
    Korea Times ^ | 7/6/09 | Cathy Rose A. Garcia
    "Kimchi Meets Vegemite'' may sound like an unusual title for an art exhibition. Featuring works by Australian artist Robert Liddicoat and Korean artist Choi Jin-ho, the exhibition combines the distinct styles of each artist's home country. While everyone in Korea knows what kimchi is, vegemite may be unfamiliar to those who have never been to Australia. ``Vegemite is this distinctively Australian paste. It's like a paste you put on to bread. It's salty and tastes a bit like strong soy paste… So Jin-ho came up with the name (of the exhibition). It's very Korean and very Australian. Their works are...
  • Kimchi: a Delicious Korean Treat

    06/23/2009 12:57:20 PM PDT · by nickcarraway · 115 replies · 1,739+ views
    Examiner ^ | June 19 | Rose Y. ColónGO TO ROSE Y.'S HOME PAGE
    I have been tantalized by the taste of a pickled Korean dish that had once been a mystery to me. Long after savoring it, the dance of spices still lingers in my mouth. This intriguing dish goes by the name of kimchi (or kimchee). It is a delicious mix of spicy pickled vegetables that is served as an accompaniment at virtually every Korean meal. Although many variations exist, the main ingredients used in kimchi are cabbage, radishes, scallions and red pepper powder. Kimchi: a health food Some say it is an acquired taste but I find that kimchi is salty,...
  • Fermentation Fascination

    06/11/2009 3:21:16 PM PDT · by nickcarraway · 4 replies · 323+ views
    Seattle Post-Intelligence ^ | Tuesday, June 9, 2009 | TARA DUGGAN
    Philip Sweet crossed over to the other side while volunteering at the Pickle Pavilion at last year's Slow Food Nation in San Francisco. He became fascinated with fermentation and the variety of ways people pickle around the globe. "People are pickling everything," he says. "It opened up a whole new world to me." As Sweet's work as an event planner slowed in recent months, he and a friend created Urban Peasant SF, an organization devoted to traditional food-preservation methods. Last month, they organized a class on fermented beverages; during the same period, Bay Area aficionados flocked to an all-day fermentation...
  • First Fermentation Festival Offers Food, Facts, Fun

    05/14/2009 1:54:03 PM PDT · by nickcarraway · 1 replies · 194+ views
    Santa Rosa Press Democrat ^ | Thursday, May 14, 2009 | MICHELE ANNA JORDAN
    Several years in the making, the inaugural Freestone Fermentation Festival, founded by Michael Stusser of Osmosis Day Spa Sanctuary in downtown Freestone, takes place from noon to 8 p.m. Saturday at Salmon Creek School (1935 Bohemian Highway, Freestone). From noon to 4:30 p.m., there will be lectures, demonstrations, workshops and exhibits that cover such topics as how to make sauerkraut, kimchi, kombucha and compost tea (for your garden, silly). Vintner and fermentation master Lou Preston has promised a cabbage stomp. Clover Stornetta is among the exhibitors and we suspect their delicious new kefir will be on display. If you love...
  • 'Kimchikhan': The World's First Movie About Kimchi Comes to Hollywood

    05/11/2009 3:46:21 PM PDT · by nickcarraway · 34 replies · 1,060+ views
    PR Newswire ^ | May 11, 2009
    The world's first movie about kimchi, "Kimchikhan," is currently in production. From Los Angeles to Victorville, new kimchi steaks, kimchi chicken quesadilla, kimchi pasta, kimchi ice cream, kimchi tacos, among other dishes, were created without the use of sugars, standard salts and butter. Instead, they were made with natural ingredients like kimchi and its sauce as a base to develop the sixth taste bud. A unique hybrid of documentary and informative travel excursion, "Kimchikhan" aims to reveal the healthiest and tastiest cooking secrets in the search for the sixth taste bud! A fascinating story of health and the quest for...
  • Would Kimchi Be Korea’s Fame?

    05/02/2009 7:51:13 PM PDT · by nickcarraway · 39 replies · 1,723+ views
    Korea Times ^ | 05-01-2009 | Jon Huer
    There are many Asian nations that have contributed to one part or another of the world vocabulary. There are the "Manila envelope," the "Chinese fire drill," the "Japanese maple," the "Indian paper," and so on. Is there such a contribution that Korea can claim? What would be something that the world can connect to Korea? Is there anything that can be considered Korea's unique contribution to the world? Those who are familiar with Korea would be almost unanimous in mentioning that unique Korean concoction called "Kimchi." In their minds, Kimchi and Korea are inseparable. In many ways, Kimchi is Korea,...
  • DIY Sauerkraut: The Power of a Fermented Powerhouse

    04/10/2009 2:51:45 PM PDT · by nickcarraway · 24 replies · 1,274+ views
    Examiner ^ | Mark Sisson
    There has been a lot of talk in recent health news on the power of fermented foods. Items like sauerkraut, miso, tempeh, kefir and kimchee receive nutritional gold stars for their ability to boost the healthy flora in our digestive tract and in our immune system. While all fermented foods contain health benefits, sauerkraut stands out as the grandfather of them all. This fermented cabbage dish dates back to the first century A.D. and its roster of health attributes makes it nothing less than a fermented powerhouse. Sauerkraut contains an abundance of lactobacilli, a kind of healthy probiotic, in addition...