Sunday Times 2
What’s cooking? Kimchi
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Eaten with almost every meal in Korea,“Kimchi” is a traditional fermented Korean side dish made of vegetables (e.g., cabbage, Chili powder, garlic and scallions) and various seasonings. There are more than 300 different kinds of kimchi, depending on the main vegetable ingredient used, and the region or season in which they’re made.
The Korea Programme on International Agriculture (KOPIA) Sri Lanka Centre has conducted a number of vegetable demonstrations on farmer fields since 2015 to disseminate high-quality technology of vegetable production to Sri Lankan farmers. Through the demonstrations, it was noted that the consumption of cabbage and radish was very low due to the lack of knowledge in using them while these vegetables have a great potential to grow and create remarkable yields in Sri Lanka.
The KOPIA Centre hosted a Kimchi Workshop on November 28 at the Divisional Secretariat at Nuwara Eliya, to publicise ways to utilise cabbage and radish in everyday cooking. More than 60 Sri Lankan housewives participated and learned how to make Kimchi from Korean and Sri Lankan food technologists.