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Update: 17.01.23

Copyright Dr. Eng. Jan Pająk

Img.305 from Korea (#1a)

Img.306 from Korea (#1b)

Sequence (#1ab):Img.305/ Img.306 Here is an illustration of the making of an unusual Korean dish called "kim-chi" which, among other things, keeps the entire Korean population slim and healthy. Under the name "kimchi", or "kim-chi", is a fermented mixture of flaky-spicy bell pepper chips popularly known as "chili", with Chinese cabbage (locally known as "Napa") and several other health and flavor additives. It tastes similar to Polish sauerkraut. Only that it is slightly less sour but more peppery (or rather, "papery"). This fermented kim-chi accumulates "chi" energy and generates various enzymes, which turn out to be extremely healthy for the human digestive tract and the body as a whole. For example, according to various websites about the health consequences of eating kimchi, such as the sites indicated above in item #B1, systematically eating kimchi gives a whole range of health benefits, which include. : accelerating in the eater the burning of inter-tissue fat, making the eater immune to bacteria and viruses (this is probably why no one has ever heard of any Korean flu), aiding in the elimination of unfavorable cholesterol, fighting allergies, regulating sugar levels, strengthening the stomach lining ("stomach lining"), reviving and maintaining the intestinal bacterial flora required for health, etc.

Img.305 (#1a) A scene from a group performance of "kim-chi" by Korean housewives. This scene is on display (along with an authentic recipe for making kim-chi), at the "National Folklore Museum," Gyeongbokgung, Seoul, South Korea.

The above scene of making kim-chi is shown at the National Folklore Museum of Seoul, the capital of South Korea. An authentic Korean recipe for making kim-chi is also made available to visitors at this museum. This is because it should be remembered that in order to obtain the health effects of this kim-chi, as well as to emphasize its taste qualities, kim-chi typically also includes as much as a whole list of various ingredients shown in the next photo. In contrast, the authentic folk recipe for making this dish is highly complex. This recipe also has many variations, not all of which exhibit the same health benefits.

Img.306 (#1b) Here is an illustrative list of ingredients used to make kim-chi according to an authentic Korean folk recipe. This illustration does NOT maintain the weight or quantity proportions used in making kim-chi, as it mainly tries to show the appearance, cosistence and packaging of the various ingredients. Shown in the picture are the following ingredients: (top row - counting from left to right) (1) flake-shavings of Korean red peppercorns (also popularly known as "chili") - it is worth noting that the same hot bell pepper, but purchased in powdered state (instead of flake-shavings) is unfortunately not suitable for making kim-chi (for kim-chi it must be crushed in a mortar into shavings or flakes of about 3 mm in diameter); (2) two heads of Chinese cabbage - in Korea called "Napa" (in Chinese-Cantonese it is called "Wong Nga Pak") - note that in order to retain all its medicinal properties, kim-chi cannot be made from ordinary European cabbage; (3) turnip (beet, radish) root, called "radish" in English; (4) garlic crushed to grains the size of grains of rice; (bottom row - also counting from left to right) (1) Korean "fish sauce" or "fish seasoning" (in English "Fish Sauce") - that is, fermented liquid fish (in the absence of the original Korean sauce, you can also use Thai fish sauce or the slightly inferior Vietnamese fish sauce - which are fermented from fish according to almost the same recipe and have almost the same ingredients); (2) mineral salt (coarse, not refined); (3) powdered sticky rice (ie. a kind of rice starch) in English called "glutinous rice powder"; (4) onion; (5) sweet apple; (6) fresh ginger ("ginger"); (7) two blades of fresh chives (i.e. young onion - the same that in Poland is used for cheese with chives), in English called "spring onion" - not shown in this photo (because I did not have it at the time of photographing).

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