论文部分内容阅读
昔日,韩国农民为了积谷防饥,于是在入冬前把蔬菜腌渍贮存,下过盐,加上各式拌料如蒜、姜、葱、辣椒等,以低温在瓮缸内长时间酝酿,便发展成他们世代相传的民间智慧“泡菜”(Kimchi)。究竟怎样的泡菜好吃呢?答案没一定。这种由人与人之间,由舌头来承传的文化味道,价值早已超出了饮食范畴。这次,我们在韩国从南走到北,在不同的饭桌上吃过不同的泡菜,那种由发酵而来的韵味,给舌头一次又一次的惊喜。美味追寻会带你从品尝用传统瓮缸的衣家泡菜开始,再跟你走访卖瓮人、陶艺师、宫廷菜继承人看他们对泡菜的坚持,还有到韩国最大的农水产市场跑一圈,你会发现韩国人:活着,不能没有泡菜。
In the past, the South Korean farmers in order to prevent hunger Valley, so before winter vegetables pickled storage, under the salt, with a variety of spices such as garlic, ginger, onions, peppers, etc., to a long time in the urn jar brewing, They evolved into the folk wisdom that they passed from generation to generation. Kimchi. What exactly kimchi delicious it? The answer is not necessarily. This kind of cultural taste inherited from person to person and tongue carries the value far beyond the diet category. This time, we walked south from South Korea to North Korea, eating different kimchi at different dinner tables, the kind of fermented flavor, to the tongue again and again to the surprise. Delicious recollection will take you from the taste of the traditional urn tank clothing kimchi start, and then tell you to visit urn people, potters, palace heir to see their adherence to kimchi, as well as to South Korea’s largest agricultural market to run around , You will find Koreans: alive, can not do without kimchi.