Who stole aroma of my Kimchi?

Kimchi is an important dish of Korea that they use in Korean stews and mainstays, but many people love it for its delicious smell. I really love kimchi with fried rice; oh yes, the smell of kimchi is half a treat for me. I can’t imagine preparing a dish of kimchi fried rice and then staring at it, which doesn’t give a small amount to kimchi. What kind of nightmare is this?

Well, a seeming nightmare, without sound like your favorite movie, without color, or without a cup of coffee aromatics in the morning, now a dream or a nightmare comes true depending on whether you How do you prefer your kimchi.

Kimchi has been served for hundreds of years as a side dish. Most kimchi lovers excel with their strong smell and even have our own national event called Kim Jung. For the colder months preparations of the year, the whole Korean nation makes and stores kimchi ingredients for undoing (cold winter months, 3 or 4 months). This is one of the most important annual events of Korea. Homemakers, friends, relatives, and neighbors all participate. All over the years, every fall, families have traditionally helped each other carry on winter’s hardships.

The annual event strengthens the bond between family and neighbors that maintains the spirit of “pumasi.”

This tradition has been broken in some areas by cultural modernization, busy schedules, the availability of ready-to-eat kimchi at local grocers, and the revolutionary kimchi refrigerator using low temperatures that extend its freshness.

Now Kim Soon-Ja, 56, (South Korea’s Ministry of Food named the first Kimchi Master in 2007) has developed kimchi with no odor. She has been running her factory since 1986 and now holds a patent on Kamchi without the stench. It is a new type of frozen, dried cabbage that does not smell even after adding water. As selfish as it may seem, I’m not as interested in the reaction of foreign pallets as I can think of. I understand Korean Korean food, especially the struggle for the globalization of kimchi. Still, I like the aroma of kimchi and then the taste of the sharp heavenly gift of pickles.

The Seoul-based Korea Image Communication Institute surveyed that the unique aroma of Korean food is the biggest obstacle to globalization. Boiling well, cabbage, garlic, red pepper flakes, anchovies, fish sauce, and ginger greatly improves your chances of shortness of breath, but brush and breath mints are for that!

Also, consider that if such odorless kimchi brings itself and Korean food, in general, closer to the desired culinary globalization, we will be asked about 3,000-year-old recipes and What to do with kimchi? What do we say to those who request real kimchi in restaurants? Will we provide a separate seating area for smokers? I’m a little extreme, of course, but I guess we can provide pseudo kimchi for people who aren’t willing to risk being around the smell of healthy fermented food.

It can also be an additional source of income for the seller and potentially sells for more than the real thing. One of the few requirements for ridiculous pricing is the element of novelty, and odorless kimchi will definitely need it. People are so funny you don’t know.

If we remove the smell of kimchi, how will it give a taste? Well, I haven’t had a chance to try it personally. Still, I’m very skeptical and disappointed that I enjoy it because naturally fermented and freshly served kimchi with its wonderful aroma. However, I will be open-minded enough to say that I have yet to try it and until I do, I will have to hold my tongue a little and, without effort, sniff at the matter. Make sure it doesn’t stink. Brand Kimchi, the creator of odorless ‘just add water, speaks better than that, “When it gets hot or cold in the water, it will be like a normal kimchi,” says Kim, owner of Han Sung Food, a suburban of Seoul.

It reminded me of the sterile, disinfected Kamchi designed for space travel when the astronaut went into orbit in April. I’m sure the odorless brain maker has nothing but great things to say about Kimchi, but I want many of us to smell strong as part of the experience. People like me who eat kimchi will be like a different odorless smoking B-B-Q with no trace of the smoky cow in the air or pastry kitchen with no sweet effect on the nose.

“Some people who like freshness may dislike” dry kimchi, “said a professor of food science at Kyung Hee University. The Chu says the dish, an acquired flavor, is not the same without its aroma.

I would also be concerned about missing out on any real health benefits of traditional kimchi, and it doesn’t stink. I enjoy the scent of my kimchi, and I enjoy it.

While I wouldn’t say I like the lack of its natural odor, I can’t help but wonder if the health benefits of odorless kimchi are preserved so that it includes anti-toxins, anti-allergens, and antibiotics.

What type of kimchi do you like? We hope you enjoyed this article. Don’t forget to share feedback with us about this writing.

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