The Chinese translation of Korean kimchi as Simchi
Korea's Ministry of Culture, Sports and Tourism through the "public **** terminology of foreign language translation norms," the amendment, the official will be Korean kimchi (Kimchi) of the Chinese standardized translation of the name of the previous "kimchi The standardized Chinese name for Korean kimchi has been changed from "泡菜" to "辛奇" to clearly distinguish it from Chinese kimchi. Kimchi was selected as the appropriate name considering that it is similar to the original Korean pronunciation and evokes the meaning of spicy and novelty. Kim In-jung (voice), head of the Food Industry Policy Office of the Ministry of Agriculture, Forestry, Animal Industry and Food of Korea, said he hoped that the revision of the translation name would reduce the controversy between Sinchi and kimchi, and expected the world status of Sinchi to improve.
It is worth noting that according to China's National Standard for Food Safety (GB) and other laws and regulations, food products circulated or sold in China must be labeled with the "real attribute" (the name familiar to consumers) of the product. As a result, Korean companies selling kimchi in China can't label it separately as "Sinch".
Where does kimchi originate
Kimchi originated in China, more than 3,100 years ago in the period of the Shang Dynasty Wuding, China's working people were able to use salt to stain the plum for cooking. It can be seen that China's salted vegetables should be earlier than the "Poetry", should be originated 3100 years ago in the Shang and Zhou Dynasties. Kimchi has a long history, widely spread, almost every family will do, everyone eats, and even in the feast on a few dishes of kimchi.
According to the Northern Wei JiaSiFo's "QiMinYaoJu" book, there is the production of kimchi narrative, can be seen at least 1,400 years ago, our country has the history of making kimchi. In the Qing Dynasty, the folk in the south and north of Sichuan Province will also be pickles as one of the dowry trousseau, which shows that the pickles in the people's life in the status.
What is the nutritional value of kimchi
1, containing dietary fiber and B vitamins, nutrient-rich;
2, the taste can improve the body's appetite;
3, the component lactic acid has the function of disinfection, stimulate the digestive glands, promote digestion;
4, can increase the content of organic acid in the intestine, the intestinal flora or intestinal mucosa to provide nutrition, with the Regulate the role of intestinal function;
5, lower energy, obesity or three high people can eat normally.
Pickle is not can not sunshine
Look at different vegetables. Some vegetables such as radish after washing also need to dry, the use of ultraviolet light to kill a variety of harmful bacteria in vegetables.
The radish for pickles should be dried for nine to ten days, after the moisture is dried to about 10%. Buy back the radish wash, use to cut into small long strip, put into the basin pour a little salt and rub, and then put the radish strip into the sun.