There was one report about kimchi, and that report was controversial between Korea and China.
Since Kimchi is getting more popular even in other countries, we may need to notice how global markets work. In the global marketplace, checks and balances need to be in place. Otherwise, it would be difficult to maintain consistency and quality across industries and nations. So international standards help to keep a certain level in fields, and one such organization is ISO. Have you heard about ISO?
What we are going to talk about is Kimchi today, right? According to ISO (International Organization for Standardization), the Global Times reported “international standard for the kimchi industry led by China”.
It seems like that China was attempting to claim kimchi as its own, when in fact the award covered only pao cai – a type of pickled vegetable.
Isn’t Kimchi quite different from Pickle?
Pickle is a piece of food and especially a cucumber that has been preserved in a solution of salt water or vinegar. Or a mixture of salt and water or vinegar for keeping foods: brine.
I love eating pizza with pickles like side-dish, and many people said that Kimchi is side-dish like pickles when they explained about Kimchi. Have you made pickles before?
How to make pickles?
There’s no rule against pickling produce whole, but your veg will absorb the brine faster if cut into pieces. Radishes are great in medallions, carrots are best as matchsticks or coins, onions should be sliced (not diced), Then, once you’re done prepping, transfer your haul into those clean jars. And make the brine, stir until the mixture is dissolved and remove from heat. And it would be done when you wait 48 hours for the ultimate vinegary snap.
Kimchi is a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder).
There are hundreds of varieties of kimchi made with different vege as the main ingredients, since it has such a long history in Korea. Kimchi is getting popular in whole world and Kimchi powder, which has been sold through internet market has great popularity.
By saying this, It makes sense why one of Korean netizens wrote on that web-site, “It’s totally nonsense, what a thief stealing our culture!” It is getting more serious.
Pao cai that ISO has called Kimchi in China is different from the Kimchi in Korea.
Pao cai is a type of pickle, usually made using cabbage, mustard stems and ginger, often found in Chinese, and particularly Sichuan cuisine. It is most common to northern and western China.
It can be wrong to just say Kimchi is like pickles or Pao cai.
Rice and kimchi are a staple dish in Korea and it has anointed the preparation as our national dish.
It is no exaggeration to say that kimchi is one of the keystones of Korean identity. Along with pop music and soap operas, is one of the most well-known South Korean cultural exports. Kimjang, which is the traditional process of preparing kimchi, was listed as an Intangible Cultural Heritage by UNESCO in 2013.
South Korea has devoted considerable resources to the promotion of kimchi at home and abroad, setting up the World Institute of Kimchi and Korean Kimchi Association to further research and innovation. There’s even a museum in Seoul called Kimchikan. It is cool!
Who claimed that Kimchi is not from Korea? Haha
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