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ROK cooks develop odorless kimchi |
| Kimchi is a famous traditional side dish on the Korean peninsula. Hardly any meal is eaten without it, despite its pungent smell and spicy flavor. Now, the largest kimchi maker in the Republic of Korea has claimed it has an odorless kimchi recipe to popularise the dish overseas.
Kimchi has been the most famous side dish on the Korean peninsula since the Three Kingdoms Period between the first and seventh century AD. A cabbage dish fermented with fiery red peppers, radishes, ginger, salt and lots of garlic, kimchi is served in every Korean restaurant and with almost every meal. But for many foreigners, its smell is more than they can handle. Even those who like kimchi balk at the the pungent odor of kimchi lingering on the breath for hours. But now with the new odorless kimchi, they don't have to worry about "bad breath" any longer. South Korea's largest kimchi maker recently announced they have found a way to produce odorless kimchi, which got the thumbs up from customers. TONY,a foreigner,said: "I think it's a good idea. I think Kimchi will go down very well in the west because it's a health food. I think it will be very very popular." However, typical Koreans prefer the traditional kimchi. They said getting rid of the odor is removing an important element of the original kimchi taste. Kimchi is now exported to the US, Japan and a few other European and Asian countries and regions. A South Korean museum is trying to popularize kimchi by mixing it with westerners' favourite, hamburgers and pizza. |
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