[2017-11-30]
November is the season of making winter kimchi in Korea.
This spicy pickle of cabbages and turnips fermented with a mixture of spices and salted fish is a traditional dish every Korean household prepares and one of the world’s leading health foods.
The Korean Cooks Association recently sponsored a kimchi-making competition at the cooking festival hall on Ryomyong Street in Pyongyang, which lasted for over ten days drawing public service facilities in the city as well as housewives.
The venue was crowded with visitors every day as the news of the contest held at the right season excited their interest.
The judgment was made by appraising full cabbage kimchi the contestants made on the spot with the raw materials they brought with them.
Viewers attentively watched the professional cooks and housewives making the dish skilfully, with great curiosity about their knacks of pickling cabbages, making seasonings and dressing the vegetable with them.
The contest began with the pickling of cabbages.
Cooks from the Hyangmanru and Changjon Haemaji restaurants drew special attention of viewers for their dexterity in pickling the vegetable while preserving the fresh, savoury taste of kimchi.
Seasoning making was also a sight to behold.
Housewives from Central and Taedonggang districts were by no means inferior to professionals in preparing seasonings. They deftly shredded turnips with specific knives and unfolded other excellent culinary skills.
Many contestants made appetizing seasonings with various spices such as red pepper, Welsh onion, garlic and ginger and other ingredients like fish and fruit that went well with each other in keeping with nutritive requirements.
Tasting of kimchi was made on November 30.
The jury highly appreciated the presentations by cooks from Okryu and Chongnyu restaurants, Kyonghung Guidance Bureau and Taedonggang District Restaurant and housewives from Mangyongdae District for preserving the original and fresh smack of the traditional food.
They were better than others in such sensuous indexes as colour, taste and smell and lab indexes like acidity, salinity and vitamin C content.
During the competition the participants exchanged culinary techniques and experience.
By Jong Sun Bok PT
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