The word pickle comes from the Dutch word pekel, which means salt or brine. To commemorate this holiday, here are five surprising facts about kimchi.
In fact, it is so popular that the Department of Agriculture says that the average American eats 9 pounds of kimchi a year. The dill pickle chips used in hamburgers and restaurants account for most of the commercial pickle sales, accounting for 25% of the pickle market.
Kimchi played a role in ancient history
It is said that Queen Cleopatra of Egypt attributes her health and beauty to her love of kimchi. It is said that the Roman general Julius Caesar fed pickles to his troops, believing that this would make them stronger. Archaeologists believe that the ancient Mesopotamians began pickling as early as 2400 BC, when they preserved cucumbers in acid brine.
Kimchi can help hangover
In Russia, pickling a glass of kimchi juice from a bottle of cucumber is a traditional hangover cure. The idea is that salt water will cause you to drink more water, which is what the body needs after dehydration. When you can̵
7;t stand the idea of solid food, this is a convenient and cheap option-just walk to the refrigerator.
This sounds like a far-fetched idea, but there is some scientific basis behind it.
The fermentation process of pickling will produce digestible probiotics, and a large amount of salt helps to replenish electrolytes lost due to dehydration.
There are many ways to prepare kimchi
Each state in the United States has its own unique curing method. Have you heard of Kool-Aid kimchi called Koolickle? This southern delicacy, which originated in the Mississippi Delta, is easy to prepare: cut kimchi in half, soak them in sugar and Kool-Aid, and refrigerate for a week for the perfect summer snack.
In Minnesota, kimchi dogs are the main food, although as the name suggests, they are actually rolls, not hot dogs. Honey ham slices coated with cream cheese and wrapped in dill pickle spears may not sound healthy, but they are not bad compared to other fair foods such as fried butter.
Kimchi must rebound, a famous myth says
In Connecticut, legendary state law requires that preserved foods must rebound before they can be legally called preserved foods. Although the Connecticut State Library found that there was no law specifically stating this, there were some regulations on a pair of pickle packers Sidney Sparer and Moses Dexler in 1948. Developed after being arrested for selling “pickles not suitable for human consumption”. consumption. ”
After the arrest, Food and Drug Commissioner Frederick Holcomb told reporters that the best way to check kimchi is to see if they rebound after falling. Since then, the state’s kimchi rebound regulations came into effect.