Kimchi 韩式泡菜
R: Reporter C: Chef
R:记者 C：厨师
R: Hi there. I'm doing a story about Asian cuisine and wondered if you could give me some details about Korean food? I'm particularly interested in " kimichi".
R:你好。我存写亚洲菜肴方面的报道， 不知道你能否给我讲讲韩国食品？我 对韩式泡菜尤其感兴趣。
C:Of course! Well, kimchi is basically a salted, picked vegetable dish, often a basic ride dish in any Korean meal.The fermentation of different vegetables. complemented by salted fish and other seasonings, give it a unique flavor. It is also a nutritious dish, providing vitamins, lactic acid, and minerals. Kimchi can also be preserved for a long time.
C:当然可以！韩式泡菜就是用盐腌制的蔬菜，是韩国人餐桌上的佐餐小菜，各种蔬菜发酵后，佐以咸鱼和其他调味品，味道的确与众不同，。泡菜也很有营养，为人体提供维生素、乳酸和矿物质。此外，它还能保存很长时间。
R: OK, so pickles. Is there more than one type of kimchi?
R:没错，泡菜就是这样，泡菜不只一种吧？
C: Yes. there are many,many types of kimchi. Here are some basic ones. whole cabbage kimchi, the cabbage isn't actually whole though, it's cut in half lengthways. Next is wrapped kimchi, where seafood, fruit and many other ingredients are wrapped inside cabbage leaves.
C:是的，泡菜有很多种。我给你介绍几种最普通的：整白菜泡菜，当然白菜不是整个泡的，要从中间一分为二切开。另一种是包心泡菜，白菜叶子里包着海鲜、水果和其他东西。
R: Mmmm . . . that one sounds lovely. It smells good too.
R:嗯……这种泡菜好像很好看，闻起来也挺香的。
C: It's delicious, we can try some later. On to white cabbage kimchi, this is less watery than the other types. It uses more pickled fish and red pepper, too. Then, stuffed cucumber kimchi, which can be done using baby cucumbers. Followed by hot radish kimchi, where the white radishes are cut into small cubes.
C:味道很好，我们一会儿可以尝尝。接下来是元白菜泡菜，它比其他的泡菜水分要少，里面的咸鱼和辣椒也多。还有一种全部用黄瓜做的泡菜，用的都是嫩黄瓜。再有就是辣萝卜泡菜，把白萝卜切成小丁做的。
R: OK, I see. There are so many! Arc there any other?
R:噢，我知道了。种类真多！还有其它的吗？
C: Yes, over here we have whole radish kimchi, made using whole small, salted radishes. Next we have radish water kimchi, which is made without red pepper powder. And finally, water kimchi, made of thinly sliced radish and cabbage, watercress and spring onions.
C:有，我们这里还有整萝卜泡菜，是用盐腌的整棵小萝卜。还有一种萝卜水泡菜，不用辣椒粉。一种是水泡菜，用切得很薄的萝卜条、卷心菜和葱做成。
R: Wow! And this is just a selection? Which is your favourite?
R:哇，这只是其中的一部分吧？你最喜欢哪一种？
C: I have to say I enjoy the stuffed cucumber kimchi. It is suitable for the spring and summer months, when most people lose their appetites. Cucumbers are fermented after being stuffed with different seasonings. The crunchiness and fragrance of well-fermented cucumber make them a true delicacy. Only the desired amount can be prepared at one time as it easily tums sour. Which would you like to try?
C:要我说，我喜欢黄瓜泡菜。它适合春秋两季食用，那时大多数人食欲不振。黄瓜里面填满各种不同的调味品，发酵后就变成了泡菜。发酵好的黄瓜又脆又香，真是美味佳肴。但这种泡菜容易变酸，所以比较理想的做法是一次只做一定昀量。你想尝哪一种？
R: All of them! But, I think I'll try the wrapped kimchi. That one sounds the most interesting to me.
R:都想尝！不过，我想我还是尝尝包心泡菜吧，这个我最感兴趣。
【单词词组】
side dish佐餐小菜
cut into small cubes切成小丁
be preserved for a long time保存很长时问
lose one's appetites食欲不振
【背景介绍】
”韩国泡菜“是朝鲜半岛一种以蔬菜为主要原料，各种水果、海鲜及肉料、添加鱼露为配料的发酵食品。主要有益因子成分为乳酸菌，还含有丰富的维生素、钙、磷等无机物和矿物质以及人体所需的十余种氨基酸。韩国泡菜食后五味俱全，可佐饭，可佐酒，易消化，爽胃口，既能提供充足的营养，又能预防动脉硬化，降低胆固醇，消除多余脂肪等多种疾病，泡菜代表着韩国烹调文化，由于韩国所处地理位置冬季寒冷、漫长，不长果蔬，所以韩国人用盐来腌制蔬菜以备过冬。到了16世纪，传进辣椒被广泛用于腌制泡菜，相传是从中国传入韩国的。其实称之为“泡菜”是不正确的提法，真正的“泡菜”是指中国西南重庆地区所盛行的一种乳酸菌发酵的美食，其制作过程与”韩国泡菜“有明显区别，重点恰在一个“泡”字上。对两种美食，应加以区别。
