Since it was supposed to be raining all day, we decided to stay put and catch up on watching the Korean series Love Next Door and to get some laundry done. The rain stopped for about an hour so we went to the post office, the grocery store, and looked for a lanyard to buy. I can not find a Swiss lanyard anywhere and I have looked in every village, town, and city we have visited.
Since it was raining so hard I didn't take any pictures, I'm sharing the kimchi fried rice recipe.
The kimchi we made last week at Sherly's Kitchen is ready to be eaten. The fermentation has done its work!! It is now probiotic. OH, WOW!! Michael and I can definitely make delicious kimchi. It is actually quite easy to make if you have the right ingredients.
Because kimchi is a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.
"Kimchi has been a staple in Korean culture, but historical versions were not a spicy dish. Early records of kimchi do not mention garlic or chili pepper. Chili peppers, now a standard ingredient in kimchi, had been unknown in Korea until the early seventeenth century due to its being a New World crop. Chili peppers, originally native to the Americas, were introduced to East Asia by Portuguese traders. The first mention of chili pepper is found in Jibong yuseol, an encyclopedia published in 1614. Sallim gyeongje, a 17‒18th century book on farm management, wrote about kimchi with chili peppers. However, it was not until the 19th century that the use of chili peppers in kimchi became widespread. Recipes from the early 19th century closely resemble today's kimchi."
"A 1766 book, Jeungbo sallim gyeongje, reports kimchi varieties made with myriad ingredients, including chonggak-kimchi (kimchi made with chonggak radish), oi-sobagi (with cucumber), seokbak-ji (with jogi-jeot), and dongchimi. However, Napa cabbage was introduced to Korea only at the end of 19th century, and whole-cabbage kimchi similar to its current form is described in Siuijeonseo, a cookbook published around that time."
"During South Korea's involvement in the Vietnam War the industrialization and commercialization of kimchi production became increasingly important because the Korean government wanted to provide rations for its troops. The Korean government requested American help to ensure that South Korean troops, reportedly "desperate" for the food, could obtain it in the field."
"In 2008, South Korean scientists created a special low-calorie, vitamin-rich "space kimchi" for Yi So-yeon, the first Korean astronaut, to take to space. It was bacteria-free, unlike normal kimchi in which bacteria are essential for fermentation. It was feared that cosmic rays might mutate the bacteria.[40]
South Korea developed programs for adult Korean adoptees to return to South Korea and learn about what it means to be Korean. One of these programs was learning how to make kimchi."
"Kimjang, the tradition of making and sharing kimchi that usually takes place in late autumn, was added to the list as "Gimjang, making and sharing kimchi in the Republic of Korea". The practice of Gimjang reaffirms Korean identity and strengthens family cooperation. Gimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature."
"Kimchi is one of the most important staples of Korean cuisine. The Korean term "Kimchi" refers to fermented vegetables, and encompasses salt and seasoned vegetables. It is mainly served as a side dish with every meal, but also can be served as a main dish. Kimchi is mainly recognized as a spicy fermented cabbage dish globally."
"New variations of kimchi continue to be created, and the taste can vary depending on the region and season. Conventionally, the secret of kimchi preparation was passed down by mothers to their daughters in a bid to make them suitable wives to their husbands. However, with the current technological advancement and increase in social media use, many individuals worldwide can now access recipes for kimchi preparation."
"Kimchi can be categorized by main ingredients, regions or seasons. Korea's northern and southern sections have a considerable temperature difference. There are over 180 recognized varieties of kimchi."
Recipe for Kimchi Fried Rice
Got Kimchi that’s become too sour in your refrigerator? Make Kimchi Fried Rice!
Ingredients for 1 portion
1 portion cooked rice (better when cold)
50-80g of sour Kimchi, chopped (cut with scissors so your hands don’t get wet from the Kimchi juice)
Half of small-mid size onion, chopped
1 egg
About 2 Tablespoon of green onion, chopped thinly
Some ham, chopped (you could use sausage or Spam) When was the last time you ate Spam??
Some frozen peas, or carrots or peas and carrots, thawed (optional)
1 teaspoon Sesame oil
Salt
Some toasted sesame seeds (optional)
Cooking oil (any vegetable oil is OK)
Steps
Heat up a frying pan with some cooking oil. Work on medium-high heat.
Put the onions and stir fry until the onions turn transparent.
Add in the chopped ham and stir-fry for about 30 seconds (you are infusing the oil with the ham flavor)
Add in the Kimchi and stir-fry for about 30 seconds.
Add in the rice and green peas (carrots, or peas and carrots). Stir-fry until rice is hot and well combined with other ingredients.
Add in the green onion and stir fry until aromatic.
Drizzle 1 teaspoon sesame oil, toss everything together so the sesame oil mixes well with all ingredients.
Put all the Kimchi fried rice onto a serving plate. Set aside.
Now quickly make a sunny-side-up egg. Then place it on top of your Kimchi fried rice.
Sprinkle some toasted sesame seeds on it.
Rain is predicted for the entire week. Hope the weatherman is wrong. Hoping the mountains are getting snow, though, so we can enjoy snowcapped mountains again when the sun comes out.
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