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김치

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무, 배추, 오이

등의 여러 채소를 소금에 절이고

양념을 버무려

발효시킨 식품

김치

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김치는 이미 오래전부터…

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배추, 무, 마늘,

생강, 소금, 고춧가루, 새우젓,

멸치젓, 파,

찹쌀풀 등

김치의 재료

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깍두기 동치미 열무김치 갓김치

김치의 종류

배추김치 총각김치 백김치 오이소박이

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김치의 효능

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각 나라의 저장 음식

일본의 츠케모노

중국의 파오차이

태국의 쏨땀

독일의 사우어크라우트

미국과 유럽의 피클

이란의 토르쉬

When there were no refrigerators, each country made preserved foods to eat vegetables for a longer period of time. The salted form may look very similar to each other at first, but it has developed into a different form according to the characteristics of each country. Look at the preserved foods of other countries.

From the top left, this is Japanese 츠케모노. Vegetables are pickled in salt, miso, vinegar, or rice bran. Top middle is Chinese 파오차이 which is a dish made by fermenting cabbage, radish, and cucumbers and then adding salt and pepper to it. Top right is 쏨땀. It is a Thai dish made with papaya, red pepper, garlic, cherry tomatoes, dried shrimp, fish sauce, and lime. Bottom left is German sauerkraut, shredded cabbage and pickled in salt. Next, it is a pickle from America and Europe that we know well. The name pickle comes from the Dutch word pekle, which means pickled in salt. The last is torsh. It is a preserved food from Iran, made from a single vegetable or mixed vegetables such as garlic, cucumber, cauliflower, carrot, or celery. Each country has its own preserved food.

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한국의 전통 음식 김치

김치는 한국의

고유한 전통 음식

과 문화

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https://youtu.be/YhUnWzy8pkY

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https://youtu.be/ZMJxDASU13M

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https://youtu.be/cS7i3vE24sw

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https://youtu.be/j7INLS88PCA

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https://youtu.be/vwn7CLqapWU