On November 22, Nigerians joined Koreans worldwide for the primary time to rejoice ‘Kimchi Day’, the annual date put aside by the Korean authorities to mark the historical past, well being and communal advantages of the standard Korean delicacies.
The three-day occasion, from November 20 to 22, organised by the Korea Tradition Heart Nigeria (KCCN) noticed the Affiliation of Skilled Cooks of Nigeria (APCN), dad and mom of the tradition heart college students and registered members of the general public, take part within the preparation of Kimchi, within the first two days; whereas the media and Hallyu content material creators, be a part of the immersive workshop class on the making of Kimchi, on the final day.
Members learnt the historical past of Kimchi, its fermentation course of, the elements, in addition to the preparation course of. In addition they took dwelling the fermented ready-to-eat Kimchi they’d ready, a sauce to douse it with earlier than consuming.
Merely outlined, Kimchi means fermented greens. The meals course of, which has existed so long as the entity known as Korea, was innovated in order that Koreans can have contemporary vegetable meals all seasons even within the frosty winter and dry autumn.
There are various kinds of ‘Baek Kimchi’ (non-spicy), ‘Kkakdugi Kimchi’ (cubed radish), ‘Gat Kimchi’ (mustard greens), ‘Yeolmu Kimchi’ (Korean radish greens), ‘Pa Kimchi’ (inexperienced onions), ‘Chonggak Kimchi’ (Chonggak radish), and the ‘Baechu Kimchi’ (Napa Cabbage) which Nigerians individuals made.
Different elements within the Kimchi, apart from the important thing vegetable alternative embody Korean radish, onions, fish sauce (Myeolchu), dry shrimp, garlic, ginger, gochujang (sizzling pepper paste) and sugar (Elective).
The middle’s Kimchi preparation teacher, Sharon Pwavi, mentioned the ‘Baechu Kimchi’ works for Nigerians as a result of a lot of its elements together with Chinese language Cabbage and Koreans Fish Sauce can be found in grocery store groceries within the nation. She additional really helpful the delicacies – which might function a facet dish, or a predominant course meal when served with Korean sticky rice, for it’s wholesome advantages.
“Kimchi has probiotics and prebiotics. Prebiotics are non-digestible fibers that feed useful intestine micro organism, and the probiotics can enhance intestine well being and the immune system.”
Talking to Management, participant, Juliet Iwuala, thought Kimchi had a pointy style to it. “By too sharp, I imply I don’t just like the style ensuing from the fermentation course of, mayhap its as a result of it’s a little bit oversalted that’s why. If I have been to make it once more, I would cut back the saltiness of the dish.”
An undergraduate of the College of Seoul, Victor Udeh, likes Kimchi. Though, it took him some time (an entire yr that he has been dwelling in Korea) to accumulate a style for it.
“The Kimchi we had as we speak, is identical as we now have in Korea, as a result of the preparation course of is identical. It’s fermented cabbage blended with different elements.
“It took me some time to acclimatize myself with the fermented style of Kimchi, similar as different Korean cuisines; and their lifestyle. Nevertheless it was good. Koreans are good and humble folks, so it wasn’t laborious for us to mix with their lifestyle, past simply meals.”
Information Company of Nigeria (NAN), Priscilla Nkem Osaje, mentioned, of the occasion, “It was a great expertise that uncovered us to the tradition of Kimchi in Korea. KCCN involvement of Nigerians in making Korean recipes was commendable.”
