Smart Eating Street Food Südkorea Englisch
In the fourth issue of Smart Eating, we focus on the topic of street food. Street food is often too greasy, too carbohydrate-heavy and has too little fibre. We have made it our mission to cook popular Korean street food in a healthy way.
In the fourth issue of Smart Eating, we focus on the topic of street food. Street food is often too greasy, too carbohydrate-heavy and has too little fibre. We have made it our mission to cook popular Korean street food in a healthy way.
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22 23<br />
KIMCHI<br />
KOREAN SUPERFOOD<br />
Kimchi is something of a symbol of<br />
Korean culture. That's because it<br />
perfectly encapsulates the importance<br />
of healthy eating and careful preparation.<br />
A meal without kimchi?<br />
Unimaginable.<br />
It is probably the best-known dish that has made the jump to the<br />
West: fermented napa cabbage (and sometimes radishes or cucumbers)<br />
flavoured with chilli, ginger and garlic. Nearly every Korean<br />
family has their own closely guarded kimchi recipe.<br />
Kimchi has a very unique taste; for Europeans, it often takes some<br />
getting used to. Much like sauerkraut would probably be for<br />
someone from Asia. This unique flavour is the result of fermentation.<br />
If you store food in a sealed container under anaerobic<br />
conditions, over time enzymes will change the food and allow lactic<br />
acid bacteria to develop. This is the acidity that we taste when we<br />
eat fermented foods like kimchi and sauerkraut. In Korea, this<br />
process goes back more than 2,000 years. Back then, however,<br />
people were not aware of the health benefits of fermentation.<br />
These lactic acid bacteria are extremely important for gut health<br />
and strengthen our natural immune defences. Vitamins C and B are<br />
also produced as a result of fermentation.
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