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How to make the best of Kimchi,
Wisdom For Life
Savoir-faire de la vie
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Application de Kimchi
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▶ We tend to have too much soured Kimchi by cooking it in a pot stew. But, you can enjoy the soured Kimchi by putting
bitter taste vegetables such as pine leaves, chicory or persimmon leaves into the Kimchi.Also,wrap boiled egg shells in
thin cotton cloth and put it in every two heads of cabbage. Then, you can enjoy the soured Kimchi.Furthermore, when
KIMJANG Kimchi gets soured,prepare a dish of Kimchi and put an egg in it.And then, take it out after 12 hours, which
makes the Kimchi less sour. You can also enjoy the egg.
▶ Mettez le Kimchi trop fermenté dans le Chigae(Cuisine coréenne). Mais si vous mettez l'aiguille de pin, la feuille de
kaki et les légumes amers ou bien mettez l'écorce des oeufs dans le Kimchi, vous pouvez goûter le Kimchi délicieux.
Si le Kimchi pour l'hiver est trop fermenté, mettez un oeuf au milieur de Kimchi et laissez 12 heures dedans, vous
pouvez trouver le Kimchi moins acide. Vous pouvez faire cuire avec cet oeuf.
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▶ As a matter of fact,there is not better Kimchi than soured Kimchi for a pot stew. But, if there is no soured Kimchi, put
1/2 spoon of vinegar when the stew gets boiled up. Then, you can enjoy the taste of soured Kimchi with less
fermented Kimchi.
▶ Pour faire le Chigae(Cuisine Coréenne), mettez le Kimchi acide. Sinon, mettez 1/2 cuillier du vinaigre. Vous pouvez
goûter comme le Kimchi acide.
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▶ When Kimchi is stored improperly,it gets too much fermented sending out too much sour smells.In this case,it is
recommended to put shellfish shells or crab shells. There are chitins inside of the shells.Chitins hold back the growth
of bacteria, which makes Kimch fresh for a long time.So,it helps Kimchi get less sour.
▶ En cas de Kimchi trop acide à cause de mal conservation, mettez le coquillage ou la carapace de crabe dedans. Ces
coquillage et ces carapace de crabe, qui contiennent l'ingrédient de Chitosan, aide à maintenir le Kimchi toujours frais
en maîtrisant la croissance de bactérie. Vous pouvez goûter le Kimchi moins acide.
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▶ When it comes to Kimchi or foods made after being salted too much or for an extended time, the salty taste gets
stronger. In this case, do not wash the Kimchi with pure water, but wash it with 1.5%salt water or put it in salt water.
Then, through osmosis, you can get even larger benefits.
▶ Le Kimchi faisant avec du sel contient du sel trop quand on laisse le choux dans l'eau salée. Pour nettoyer le Kimchi
salé, n'utilisez pas de l'eau claire. Avec de l'eau à 1,5% du sel, c'est plus efficace selon la théorie de la pression de
pénétration.
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