Fermented Cabbage, Korean, Finally Make It Into Space
In yesterday’s New York Times, an interesting spotlight on kimchi, a pungent, canned Korean fermented cabbage dish. Kimchi will soon make its debut in space, along with South Korean astronaut Ko San, who will reportedly consume the kimchi when he becomes hungry. Ko San and kimchi will set off to the International Space Station by way of a Russian aircraft on April 8.
The Times reports that the South Korean government “spent millions of dollars and several years” preparing the kimchi for space, including developing radiation that could replicate the fermented taste without involving bacteria, and reducing the strong odor “one-third or by half” in order to accomodate the delicate olfactory systems of non-Koreans on the spacecraft.
I’ve never heard of this dish before, which I imagine to be the Korean version of sauerkraut. South Koreans hear about it whever a flashbulb goes off. Apparently, “When Korean photographers try to organize the people they wish to take pictures of,” the Times reports, “they yell, ‘Kimchiiii.’”
9 Responses to “Fermented Cabbage, Korean, Finally Make It Into Space”
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February 25th, 2008 at 6:12 pm
It is not necessarily canned. It’s also not a Korean version of sauerkraut.
Oh, and never buy canned Kimchi.
February 25th, 2008 at 6:31 pm
Thanks for the heads up. Like I said, never heard of it. But if it’s not like sauerkraut, what then? They’re both fermented cabbage, no?
February 25th, 2008 at 6:44 pm
Well, yeah, both have fermented cabbage. I think the difference is what dishes go with sauerkraut and what dishes go with kimchi. I wanna say sauerkraut is more dish specific than kimchi. Go to a Korean restaurant and you will be served with a small plate of kimchi with any dish.
Many different regions of the world have some sort of fermented vegetable dish. Americans are most familiar with pickles, Iranians have a dish called Torshee (sp?)…etc.
Kimchi is unlike anything else because of it’s unique role in korean pop culture. Take this post for example. I’m actually taking time to write a theory of Kimchi. Would I do this for pickles, you ask? No.
Ya, so check out Yechon in Annandale for good Korean food 24 hours/day.
February 25th, 2008 at 8:40 pm
Kimchee is pickled, fermented vegetables. There are a number of different varieties. They use radishes, cucumbers and shredded carrots, and vary in spicing and pickling elements. The most common is a very spicy one with napa cabbage, which is very different from the typical cabbage Americans think of. The mixture includes a number of items like fish sauce, hot peppers, shredded apple or any variety of things. The end result is saltier and more pungent than sauerkraut. There are many debates about whether kimchee originated in China, Japan or Korea. In the States, kimchee is most closely associated with the Korean culture. I have Korean friends who eat it with burgers or as a part of breakfast. Many feel a meal is incomplete without it. The Korean food cart has a fairly decent rendition with the other food. I could go on and on…
February 26th, 2008 at 8:25 am
Try the picked garlic cloves. Like all Kimchi it will help you get through the coldest winter in good health.
February 26th, 2008 at 8:26 am
Um, that should be “pickled garlic cloves.”
I haven’t had mine yet this morning.
February 26th, 2008 at 9:33 am
There is a place on 17th and Corcoran, Prego Again, that sells fresh Kimchi. They had a big handwritten sign outside on Sunday “We have fresh kimchi”
February 26th, 2008 at 10:50 am
Who has the best kimchi?
February 26th, 2008 at 12:13 pm
Depends on what you like. Some people like it more intense and more fermented. Others like it fresh and crisp.