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Kimchi

Thanks to the magazine Gourmet Club this month, which is always nice to see, but, as with most things, sometimes all pages pass without being caught in any, and otherwise butterfly.

By contrast, today we are already sparked interest from the beginning to the editorial entitled How is the service! , which says the neglect and poor customer service. endemic in the guild-saving exceptions, but not least important and significant, although difficult to solve.

But what I've decided to make a comment, has been article Sara Couch, with photos of Irene Castle, entitled " taste of other worlds" , which is divided into three chapters and ends with a recipe from David Muñoz of Diverxo restaurant.

* a seasonal product

Artichoke

* A PRODUCT OF OTHER WORLDS

Kimchi

What really surprised us Kimchi is to , new product for us and we will try to review to find out.

read the text of Sara Couch :

"...

comes from Korea, where from time immemorial used as a condiment for traditional dishes of the country.

For survival and necessity, to survive the famine of winter, country people began to keep your vegetables in a ceramic pots, large-type vessels, which mortuary urns placed next to the doors of their houses.

There

introduced white cabbage, peppers or other vegetables had given the land at that time. Today there are over 200 kimchis different, but that is going around the world is that of fermented cabbage with aromatic herbs, salt and red pepper. So the taste is sharp, a nice spicy, they say, helps to stimulate our appetite, and even helps clean the intestines.

Join

rice dishes, meat, fish .. class chefs David Chang, Momofuku Ko of (New York) and David Muñoz in Diverxo (Madrid) and are developing their own kimchi, on the basis of fermentation and creating snacks gourmet cuisine tailored to your line.

These fermented vegetables are rich in vitamins A, C, B 1 and B2. Experts say it helps prevent cancer. "

The color red photo tricks, since it seems to smoked salmon. But if we think of sauerkraut, and discover the texture of the cabbage.