April 26, 2024
KCNA Pyongyang Times

Weight stone helps improve taste and shelf life of kimchi

Date: 24/01/2021 | Source: Pyongyang Times | Read original version at source

A newly-developed weight stone is much sought-after in many catering establishments and families these days.

Lots of women say their homemade kimchi tastes much better than ever, attributing it to the new kind of weight stone, not any special materials or recipes.

Korean families prepare kimchi for winter use in November every year.

As kimchi has a strong, distinctive flavour and conspicuous nutritional and medicinal effects, it is now regarded as one of the world’s five health foods and the age-old kimchi-making custom of Korea was inscribed on the world intangible cultural heritage list.

What is distinctive in the custom is to always use the weight stone.

It promotes the fermentation of kimchi, while pressing down kimchi piled in a jar not to float in juice, and it is kept in the jar until all the pickles are consumed.

That’s why every family cares much about choosing weight stones and it is a matter of great concern for housewives who do their best to make savoury kimchi.

Due to the phenomenon of temperature rise, kimchi matures and gets sour quickly even in midwinter, which is a headache for housewives.

Excessive acidity spoils its taste, discolours it and makes it give off unpleasant smell.

The new weight stone helps solve such problems.

According to its lead developer Ri Se Dok, staffer at the Korea Pusong Corp, the stone is a natural mineral containing calcium.

If you put the stones on the middle and upper parts of the kimchi jar and maintain the temperature at between 0 and 5 degrees centigrade, you can preserve the original taste of food for more than 100 days.

They even remove the sour taste of spoiled kimchi and bring back its spicy and refreshing taste half a day after they are put in. They also have different functional effects including the supplementing of calcium.

They can be applied to all kinds of kimchi in different seasons to enhance the flavour of the food.

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