MAT INTERCULTURAL FOOD COMMUNICATION

Sweet Glutinous Rice Donuts Süsse Klebreiskrapfen

20/5/2020

Pine nut porridge Brei mit Pinienkernen

20/5/2020

Something healthy to eat...
Was gesundes essen...

simple, easy, stylish and tasteful

Summerly... Sommerlich...

20/5/2020

simple, easy, stylish and tasteful

불고기(Bulgogi)/Koreanisches Mariniertes Rindfleisch/ Korean BBQ

31/10/2018

잡채(Japchae)/ Glasnudelsalat mit gemischten Gemuese/ Stir-fried Glass Noodles and Vegetables

31/10/2018

해물파전(Haemul Pajeon)/ Fruehlingszwiebel-Pfannkuchen mit Meeresfruechten/ Seafood Pancake

31/10/2018

배추 겉절이(Baechu Geotjeori)/Frischer Chinakohl-Salat/Fresh Chinese Cabbage Kimchi

31/10/2018

떡국(Dduk Guk) /Rice cake soup/Reiskuchen Suppe

31/10/2018

super-food-kimchi.htmlKimchi is a traditional side dish made from salted and fermented vegetables, with a variety of seasonings including chili powder, garlic, ginger and salted seafood. In Korea, fresh vegetables were not available in the winter. Kimchi was developed to preserve vegetables in good condition for the long winter. The taste of Kimchi depends on the ingredients, preparation method and fermentation conditions. There are more than 100 kinds of Kimchi made with different vegetables, including roots stems, fruits and leaves, such as chinese cabbage, white radish, small green onion, cucumber, onion. Kimchi made with chinese cabbage is the most popular Kimchi variety in Korea. In traditional preparations, Kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. With the rise of technology, Kimchi refrigerators are more commonly used to store Kimchi. These fermented food Kimchi are a source of lactic acid, vitamins minerals, minerals and amino acids over the long cold winter.