4 Year Old Only Have Drank 1 Glass.Of.Water.With Flu Who Moved My Kimchi Smell?

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Who Moved My Kimchi Smell?

Not only is kimchi one of the most important side dishes in Korea, it’s also used in Korean stews and main dishes, and many of us love the taste! I love my kimchi and fried rice, and yes, the taste of fried kimchi is half the treat. I can’t imagine preparing and then staring at a plate of kimchi fried rice that doesn’t taste like kimchi. What kind of cooking nightmare is this?

Well, this apparent nightmare, much like your favorite silent movie, with or without color, or your morning cup of coffee without the aroma of it, is now a dream or a nightmare come true, depending on how you like pickles.

This side dish has been around for hundreds of years, its pungent smell is perfect for most of us kimchi connoisseurs, and it even has its own national fest called kimchi. The entire Korean nation takes part in gathering, making and storing kimchi for Um-dong (the coldest 3 or 4 months of winter) for the coldest months of the year. This is one of the most important annual events. Housewives, friends, relatives and neighbors all get involved. Every fall for the past few years, families have traditionally taken turns helping each other make kimchi for the coming harsh winters—and I might add its wonderful fermenting smell.

The annual event strengthens bonds between families and neighbors, continuing the spirit of ‘Pumasi’ – the spirit of helping each other.

This tradition has died out in some areas due to cultural modernization, busy schedules, local grocery stores offering ready-to-eat pickles, and the revolutionary pickle refrigerator that uses lower temperatures to prolong freshness.

Now, 56-year-old Kim Soon-ja, who was named the first kimchi master by the Korean Ministry of Food in 2007, has created a kimchi that has no smell. She has run her own factory since 1986 and now holds the patent for the tasteless kimchi. Her invention is a new type of freeze-dried sauerkraut, which has no peculiar smell even after adding water. [1]

As selfish as this may seem, I’m not at all interested in the reaction to a foreign palette, any more than I am in my thoughts on it. I understand Korea’s efforts towards the globalization of Korean food especially kimchi, but I love the taste of kimchi and then the spicy godsend of pickling.

The unique smell of Korean food is the biggest obstacle to the globalization of cooking, according to a survey by the Seoul-based Korea Image Communication Institute. Granted, the fermentation of the cabbage, garlic, red pepper flakes, anchovies, fish sauce, and ginger greatly ups the chances of pickle breath, but that’s what brushing and breath mints are for!

Also consider that if the tasteless kimchi itself and Korean cuisine in general are closer to ideal culinary globalization, what do we do when asked about the 3,000-year-old kimchi recipe and method? What do we say to people who ask for real kimchi at restaurants? Can we provide separate seating like we do for smokers? Granted, I’m being a bit extreme, but I think we can offer fake kimchi to those who don’t want to risk the smell of healthy fermented foods. It might even be an additional source of income for the vendor and potentially sell for a higher premium than the real thing. One of the few requirements for ridiculous pricing is the novelty factor, and the tasteless kimchi certainly has that. People are funny like that, don’t you know?

What is the taste of kimchi without the smell? Well, I haven’t had a chance to try it personally, but I’m very skeptical and pessimistic that I’ll like it because I love naturally fermented and fresh kimchi, which smells wonderful. However, I’ll keep an open mind and say I haven’t tried it, and until I do I’ll have to keep quiet and pooh-pooh the thing effortlessly – remember it’s tasteless…

The founder of the flavorless “Just Add Water” brand of kimchi said better about kimchi, saying: “After soaking in hot or cold water for a few minutes, it becomes just like regular kimchi,” Han’s owner Kim said. Sung Food in the suburbs of Seoul.

This sounds like and reminds me of the sterilized and irradiated kimchi developed for space travel by astronaut Ko San when he went into orbit in April ’08.

I’m sure the creators of the tasteless idea have nothing but praise for pickles, but I hope the pungent smell becomes part of the experience for many of us. For pickle-mongers like me, this flavorless pickle is like a smoky barbecue without a hint of pastrami in the air, or a pastry kitchen without a hint of sweetness.

“Some people who like freshness may not like ‘dry kimchi,'” said the food science professor at Kyung Hee University. Cho said the dish is an acquired taste and wouldn’t be the same without its pronounced aroma.

I’m also worried about missing out on the real health benefits of traditional kimchi versus bland kimchi. I love the taste of kimchi and I indulge myself. Despite not having its natural smell, I can’t help but wonder if the health benefits of flavorless kimchi are still intact, including anti-toxins, anti-allergens, and antibiotics.

From Wikipedia: (about real kimchi)

“Health magazine ranks kimchi in the top five of the “World’s Healthiest Foods” because it’s rich in vitamins, aids digestion, and may even reduce cancer growth.

Chickens infected with the H5N1 virus, also known as bird flu, recovered after eating food containing the same bacteria found in kimchi, according to a study by Seoul National University. However, the accuracy of these results has been questioned due to the very small sample size of only a few chickens and the absence of follow-up studies to support these claims. During the 2003 SARS outbreak in Asia, many even believed that kimchi could prevent infection, although there was no scientific evidence to support this belief.

However, in May 2009, the Korea Food Research Institute, South Korea’s national food research agency, said they had conducted a larger study of 200 chickens, confirming that kimchi had efficacy against bird flu. ” [2]

Actual health benefits of kimchi include improved gut maintenance, omega-6 fatty acids, fighting unhealthy cholesterol levels, high levels of garlic providing high levels of allicin – a natural source of selenium and an artery-cleaning agent, and high levels of cayenne and vitamin C content. [3]

I imagine that my future dining experiences may require calling ahead to specify and ensure that I’m served traditional stinky pickles based on my preference between the city’s best tap or mineral water. So if a serving of this tasteless kimchi arrives at my table, it’s only half the experience as far as my tastes are concerned.

Without a doubt, that’s the table and restaurant I have to avoid. I mean kimchi is traditionally fresh or slightly aged, with all the natural flavors and fermented smells, like it was made 2600-3000 years ago. You know, it’s hard to get rid of such an old habit.

I must admit that opening a jar of pickles releases a strong, lingering odor that most people would find very distinct and possibly even off-putting. If I can’t go to the standard places when traveling and have to eat in a hotel room or someone’s house, I’m more than happy to venture into the traditional cuisine of the region. I mean, when in Rome, you don’t pull out a Tupperware full of pickles. Even so, I know that in many parts of the world, I can get enough kimchi locally to meet my needs. It’s not like asking $750 a pound for white truffles on an Amazon expedition.

I have contacted Kim Soon-ja for a sample of her kimchi because I want to review her products on my website Love That Kimchi.com. As much as I tasted Granny Choe’s traditional kimchi (with the wonderful smell of fermented cabbage and aged ingredients) and recommended it on my site, I’ll give traditionalists and those alike full justice for the tasteless kimchi Fair review for people who stay away from this gem because of the smell. Although I have strong preferences, I can offer an unbiased rating based solely on the merits of taste. Although there is a strong connection between smell and taste – at least I do. It might be like judging a searing steak right in front of your eyes, without the smell of beef, but after all, it’s the taste that’s going to be judged. I had to do worse.

Before that, IMHO, I mean, I believe true Korean food lovers will tolerate “tasteless kimchi” like gem collectors will tolerate zirconia diamonds.

In the meantime, I’m grateful to preserve and restore my stinky pickles wherever acceptable.

I love the perfectly balanced flavors of the cabbage and toppings as they ferment, making this tangy treat one of Health magazine’s five healthiest foods in the world. But then again, how much do those shmuks know about this stuff?

Finally, for those who don’t want to settle down, remember that if it looks like pickles, smells like pickles, and tastes like pickles, then it’s probably real pickles.

In the meantime, don’t make me ask who moved my kimchi smell.

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