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Christine (Hoi) Law

Christine (Hoi) Law

"Christine Law, loves to eat, take pictures and travel; in that order. Originally from Hong Kong, she moved to Sydney, married a European and is now working in Singapore. Christine started her career in IT, then realised a computer is never as interesting as food so she decided to follow her passion. She lives to explore the culinary interests of different cultures and is currently studying the Le Cordon Bleu Master of Gastronomic Tourism."

Korea’s Pride and Joy – Kimchi

Written by Christine (Hoi) Law on . Posted in food

kimchi recipe, what is a kimchi, fried rice kimchi

The world of Kimchi

 There is a common Korean saying that “if you have kimchi and rice, you have a meal.” Just like bread and butter in the western culture, kimchi and rice play a vital role in the Korean diet and has done so for many centuries as far back as 2,500 to 3,000 years ago. For those who are not familiar with it, the word “Kimchi” is used to describe the side dishes that come with every Korean meal.

They contain foods (often vegetables) preserved in salt or soy sauce that were stored (buried underground in a jar) for a period of time, and have gone through the fermentation process. Over time, kimchi has slowly evolved into its current form with the inclusion of additional ingredients like garlic, chili pepper, and salted seafood. It is not known when exactly the word “Kimchi” was invented; the related terms were used initially around the 16th century.