Kim Chi

The Household Name

We were in time for an exclusive exhibition on kim chi.

Kim Chi is consumed by everyone here and the goodness of the marinated vegetable has long been known and felt by the locals. When googled on it, we found that the eyes, heart, stomach all will benefit from the product.

The lady in the banner is a master chef on it I believe. All Kim Chi experts seem to be in town showing off their skills. Kim Chi is made in many formulae and the tastes vary. But the novice here feels that they all taste the same. In fact, Kim Chi can be a little too over powering  especially if too much hot stuff is added. Taking it must be accompanied by glasses of water. 

 That is sister Mee Sing taking time off again to be with us. Behind us are huge Kim Chi pots which contain small portions of Kim Chi for exhibition.

Outside the exhibition hall are bags and bags of the Chinese cabbage and super huge radishes. I have never seen them in such sizes. It must be the temperate weather that makes it possible for them to grow to such enormity.

The Korean ladies in their traditional attire showed us the processes of Kim Chi making and the ethos was a perfect blend. Somehow when you see them in this set up you cannot but recall the Korean episodes that you so dutifully follow series after series.

 Two Korean ladies who speak almost perfect English explained to us the history of Kim Chi making and were hospitable in their gestures.

When we peeped through a small glass this were what we saw.

 I do not know how to name the marinated vegetables.

 The one on the left is marinated cucumber whereas the one on the right is radish.

 Mee Sing was invited to initial the visitors' book and at the same time we were informed that the cased book on the left is the first recipe book for Kim Chi making.

There was a transition of time on how Kim Chi evolved from ancient times to modern ones. There were some changes in the ingredients.

Kim Chi in traditional pots being exposed for the public; how when through a period of marination and how it is preserved till the last stages. Traditionally, Koreans start preserving them for winter consumption when the cold disallow planting. 

The produce has become a must have in homes ever since time allowed.

 The Chinese cabbage, radishes, spring onions and coriander are suggested vegetables and even the cockscomb which gives the coloring.

Yes, the cockscomb is the coloring agent for traditional Kim Chi making in the olden days.

 But today the red chilies do the job as coloring agent and giving that pungent, burning sensation after taste. Ginger is also a contributing factor to the right composition and taste.

 The vegetables ready for scraping/ The scraper does the essential task before the vegetables are put into pots and buried under the earth for cooling effect in winter.

While the earth serves its purpose in Kim Chi making, the Korean Peninsula is truly blessed by the seas surrounding it too. The Oceans is a rich source of food and many aquatic species have been preserved through time and again with the agent; salt.

With salt, all sea creatures can be preserved for a later date and consumption.

See the varied fish species dried with salt under the sun for all forms of consumption and cuisines.

Small fishes marinated with all forms of sauce and salt and it reminded us of our very own 'chincalok' of Melaka. Somehow the sea and its fishes will be preserved in almost the same pattern.

The fresh oysters will cause you to salivate. The vendor even ate it raw in front of us but it was too much for us to stomach. We had no guts for that.

On the way out of the hall, we were again invited to see the various forms of Kim Chi prepared under different vendors for sale. There was even a truck for the purpose; all so professional and eye catching.

The Kim Chi exposure will last us for a lifetime.