講講韓式泡菜，韓式泡菜有哪些種類

今天的這段對話，在討論韓式泡菜，

講講韓式泡菜，韓式泡菜有哪些種類

來聽今天的講解:

A: 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".

你好。我存寫亞洲菜肴方面的報道， 不知道你能否給我講講韓國食品？我對韓式泡菜尤其感興趣。

B: 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.

當(dāng)然可以！韓式泡菜就是用鹽腌制的蔬菜，是韓國人餐桌上的佐餐小菜，各種蔬菜發(fā)酵后，佐以咸魚和其他調(diào)味品，味道的確與眾不同。泡菜也很有營養(yǎng)，為人體提供維生素、乳酸和礦物質(zhì)。此外，它還能保存很長時間。

A: OK, so pickles.  Is there more than one type of kimchi?

沒錯，泡菜就是這樣，泡菜不只一種吧？

B: 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.

是的，泡菜有很多種。我給你介紹幾種最普通的：整白菜泡菜，當(dāng)然白菜不是整個泡的，要從中間一分為二切開。另一種是包心泡菜，白菜葉子里包著海鮮、水果和其他東西。

A: Mmmm . . . that one sounds lovely. It smells good too.

嗯……這種泡菜好像很好看，聞起來也挺香的。

B: 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.

味道很好，我們一會兒可以嘗嘗。接下來是元白菜泡菜，它比其他的泡菜水分要少，里面的咸魚和辣椒也多。還有一種全部用黃瓜做的泡菜，用的都是嫩黃瓜。再有就是辣蘿卜泡菜，把白蘿卜切成小丁做的。

A: OK, I see. There are so many! Arc there any other?

噢，我知道了。種類真多！還有其它的嗎？

B: 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.

有，我們這里還有整蘿卜泡菜，是用鹽腌的整棵小蘿卜。還有一種蘿卜水泡菜，不用辣椒粉。最后一種是水泡菜，用切得很薄的蘿卜條、卷心菜和蔥做成。

A: Wow! And this is just a selection? Which is your favourite?

哇，這只是其中的一部分吧？你最喜歡哪一種？

B: 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?

要我說，我喜歡黃瓜泡菜。它適合春秋兩季食用，那時大多數(shù)人食欲不振。黃瓜里面填滿各種不同的調(diào)味品，發(fā)酵后就變成了泡菜。發(fā)酵好的黃瓜又脆又香，真是美味佳肴。但這種泡菜容易變酸，所以比較理想的做法是一次只做一定昀量。你想嘗哪一種？

A: All of them! But, I think I'll try the wrapped kimchi.  That one sounds the most interesting to me.

都想嘗！不過，我想我還是嘗嘗包心泡菜吧，這個我最感興趣。