Ever wonder what it is like to move to a foreign country, one with a completely different language, culture, sense of fashion, musical styles, and more? EatYourKimchi is a site started by Simon and Martina, who have documented and blogged about their lives as foreigners in South Korea. They talk about music, restaurants, shopping, and other everyday experiences with a unique South Korean twist. I reached out to Simon and Martina to ask them more about their ventures, the community they have created, and the fans of their site. So you two originally made your way to Korea as teachers, was this a culture and location that you two were both interested in beforehand? How did you decide South Korea, of all countries? We’ve always been interested in Asia and Asian culture, and knew we’d end up in either Japan or Korea after University.
Korean food: 40 best dishes we can’t live without
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See the CV for Simon and Martina, a writer who has produced content for Connect with Simon and Martina on ClearVoice.
I must admit my image of Korea was somewhat hazy before my visit. To get noticed Korea relies on its 48 million strong population who have turned a poor agricultural backwater ravaged by war into a technological and industrial giant, with brand names known across the globe. Modern as Korea may seem, this is still a society with deep-rooted and age-old traditions, many of which are strongly connected to food, dining and food preparation.
My mission was to undertake a journey to sample the many and varied delights of Korean cuisine across the country. This feature refers to South Korea only and although culinary traditions are similar across the border to the North, they are unwilling to allow a journalist to roam the country in search of the perfect meal. Family, dedication, preparation, detail, heritage and time all play a part in Korean food.
List of TL;DR episodes
Simon and Martina bring you all the latest on J-pop, K-pop and Asian pop culture. They take you on adventures through Japan and Korea, diving in to the culture, tasting the food and learning a lot along the way. They look back at their time on the radio show and podcast, before sharing a final story about watching the World Cup at a lovely bar which serves toast and handmade jams alongside an impressive selection of craft beers.
Have we lost our sense of manners and decency?
12, Dating in Korea 22, What do Korean Students think of North American Music Videos? 23, The Most Awkward Questions Our Students Ever Asked.
Kimchi is a beloved Korean dish that’s becoming known all over the world. Made of fermented vegetables and flavored with spices, it sure seems healthy. But should discerning diners read between the lines? First, let’s learn about what the dish actually is because even some people who’ve enjoyed the delicacy may not know what’s inside.
Kimchi has a very long tradition in Korea. Julia Skinner, founder and director of Root , an Atlanta-based food history and fermentation company. The primary ingredient in kimchi is cabbage , but it can be made with other vegetables like daikon radishes, red peppers and even the occasional fruit, like apples, says Skinner. She notes that flavoring options have expanded, from plain salt to fish sauce, and from dried pepper flake to gochujang red chili paste.
As half a Korean, Kimchi is like the thing I’d always judge first when I find myself in a Korean restaurant. The Kimchi free being offered in Dak Galbi was simply mind-blowing, probably the best kimchi I’ve had outside Korea. We ordered Beef Dak Galbi, it was delicious. In fact, Dak Galbi is the major thing being offered in the restaurant, so bear in mind it is not your typical kind of Korean BBQ place where you could simply order anything individually. Moreover, the service was very good.
The kimchi situation is similar to how so-called Italian carbonara pasta in in a pretty pickle jar and topped it off with “ and it will be ready to eat tomorrow.” For Koreans, there is no expiration date when it comes to kimchi.
Ask us a question at hj lovekimchi. Please read as this page contains important information about your Kimchi. Pressure inside the container builds due to the fermentation process as the healthy bacteria produce CO 2. This can cause a small amount of liquid to leak. Once you have your Kimchi, we recommend that you open the container at least once a week to relieve the pressure. This is 3 months after the production date.
There will also be a Batch Number on the lid of the container. The Kimchi will not spoil but the taste and texture will change after 14 days. Try and finish the Kimchi before this happens or you can cook with it. Absolutely not! What makes our Kimchi stand out from the crowd is that it is probiotic.
No Crazy Kimchi – How to Ripen or Ferment Kimchi Properly
Anyhow, the main thing that we learned from them is that flirting is quite different here in Korea. What do you single people do to flirt with people, anyways, apart from Rolling Down Your Sexy Window and then asking a girl if you can buy her a drink, all the while speaking in your best Dave Chappelle voice?
All I know is the concept of schmoozing and chatting is a concept that Korean people finding extremely terrifying. By now, both Simon and I are pros at holding chit chatty conversations with people at parties with zero awkwardness but when we invite our Korean friends that speak perfect English to our parties, they often huddle around each other and them look extremely uncomfortable.
In Canada, going to a bar meant standing around with a drink chatting with friends and making moon eyes at other people you found hot. I have some bananas to rub, for yoo-hoo!
What are your kimchi in korea eat your kimchi podcast – lp dating and simon and their date night at all. So what are your kimchi sushi. Would you post pretty.
You decided to give kimchi a test. And then you started wondering: does kimchi go bad? Or maybe kimchi is a regular guest in your menu, but you never really learned how long does it last. You finish a jar within a few days, so you never really thought about it spoiling or losing its taste. This article covers exactly those topics, so read on. Kimchi is a popular Korean side dish made with fermented spicy cabbage and other veggies. Kimchi in most cases is sold unpasteurized.
That means the beneficial bacteria in the jar are still active, and the fermentation process is ongoing.
Buy for others
Seeing as this is just us relating anecdotal stories to you, they do not represent Korea as a whole, obviously. We can only offer you their perspectives on the situation. Sounds weird, huh? But it makes sense! Why wait for so long for fear of looking like a creeper or overly keen? What silliness!
Kimchi has inspired songs, paintings, and poems, but where does Korea’s Koreans love this dish so much that they eat about 40 pounds of.
Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.
With sixty recipes and beautiful photographs that will have you hooked on kimchi’s unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights. Enter your mobile number or email address below and we’ll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer – no Kindle device required.
To get the free app, enter your mobile phone number. In a medium bowl, mix the cucumbers with the salt until well combined.
Simon and Martina
Indeed, it is an acquired taste with its pungent, fermented, and spicy flavors. However, once you get used to taking this dish with your meals, you will see how it washes your palate and keeps you from feeling saturated with oil and fat from other foods. Most Koreans are hard put to identify the time this dish was invented because for most of them, kimchi has just always been there. Zenkimchi, a Korean food journal,has this to say about kimchi history:. Poet Lee Kyu-bo wrote the following: Preserved in soybean paste, kimchi tastes good in the summer.
The journal further adds that vegetables used in kimchi became more varied during the Joseon Dynasty —
Most Koreans are hard put to identify the time kimchi was invented However, written records dating back to the 3rd century mention the Koreans’ If you eat at a Korean restaurant, you will customarily be served with several.
I t is a simple food yet one which stirs a remarkable amount of passion and pride among South Koreans. There is even a large, modern museum in downtown Seoul dedicated solely to kimchi. Kimchi, to the uninitiated, is sliced vegetables seasoned with garlic, onion, and red pepper before being placed inside large clay pots to ferment, a process which lasts about a month. The iconic version of kimchi — the one most widely available around the world — is a spicy, red-tinged fermented cabbage version which is heavy very heavy on the garlic.
Called Baechu kimchi, it is typically served as a side dish alongside main Korean courses. But there are more than different varieties of kimchi. Some include fish or meat, while others feature ingredients like radish, Korean pear, persimmon, mushroom, or even mustard leaves. Travelers to Korea will notice the process of fermenting kimchi nearly everywhere they go, from outside country homes to the traditional jars on the tops of skyscrapers. Koreans are prepared to complete this laborious process not just because the result is delicious, but also because of the supposed health benefits of kimchi.
In Korea kimchi is widely considered to have tremendous nutritional value, apparently aiding digestion and boosting the immune system — some even spuriously believe it can prevent cancer. Koreans love this dish so much that they eat about 40 pounds of kimchi per person per year.
Slow Food in South Korea
Simon and Martina previously Eat Your Kimchi is a video blog that publishes videos featuring the two creators, Simon and Martina Stawski  and the name of a now defunct production company previously based in South Korea. They are known for their videos which compare the differences in Korean and Western culture. The YouTube channel featuring their videos is the 18th most popular in Korea  and the YouTube portion of their videos accumulated more than million views as of October 6, on four separate channels.
In , the Stawskis officially registered Eatyourkimchi as a company in South Korea and opened their own studio in Seoul. The video series seeks to fill a gap left by travel guides and government organizations by helping teach visitors from other countries about daily life in Korea. According to Elsyabeth Hahm of Yonhap News, eatyourkimchi gives viewers “a local’s perspective into Korean culture that you can’t get from your average guidebook.
of TL;DR videos as tribute to Simon and Martina from Eat Your Kimchi. TL;DR – Jjimjilbangs and Bath Houses in Korea Dating in Korea.
But one thing is for sure — no one likes the stage when it is in the in-between stages of being raw and ripe. Kimchi really does not taste good at all when it is in the process of getting ripe — I had an aunt who used to call this the time when kimchi has gone CRAZY! Since most of us now buy kimchi from the store, let me first write about the best way to eat a store bought kimchi. I found that most kimchi even the poorly made ones will taste quite palatable when they have had time to ripen properly.
Now, the hard part about buying kimchi from a store is that it is hard to tell at what stage of the fermentation process they are in. One clue is the appearance of the vegetables. They will look more shriveled up if they are further along in the fermentation process. And the chances are that it will also have lost a bit of the juice because the content will start to bubble and balloon up when it ferments which ends up usually overflowing out of the jar.
This is actually too bad because kimchi should always be immersed in its own juices for it to taste the best. The best way is to buy the freshest kimchi possible and bring it home and ripen it from the beginning. This will take about 2 weeks in your fridge. If your kimchi is still very fresh, not at all ripe and you need to eat it quickly, you can ferment it at room temperature.
If this is all too much info for you to digest, I have a chart at the bottom of this post that can help you with the process.
Does Kimchi Go Bad?
Have you ever wondered what makes Kimchi so charming, the food of Korea, the food of national essence yet? This choice is not random but is based on an authentic scientific research that if you salt Kimchi on November 22 nd , the featured tonic of Kimchi will reach the highest point. Humans have evolved over many stages of civilizations, but no civilization can lack of the most basic thing — food. The number of nations around the world is equivalent to the number of culinary cultures coexisting and developing diversely.
Eat Your Kimchi: A Foreign Couple Living in Korea on life in Bucheon, Korea in hopes of keeping them up to date and making it seem to them.
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