Another time-hallowed tradition is dying out in South Korea with 65 percent of women confessing they do not know how to make kimchi, according to a survey.
The famed national dish made of fermented and spiced vegetables even has a museum devoted to it. And there are plans to send it into space along with the nation's first astronaut next April.
But the survey of 7,138 women by online shopping site Auction found that 65 percent cannot make it, the Korea Times reported. Of those who can make their own kimchi, 63 percent did not because of high vegetable prices.
PHOTO: EPA
"It is pretty surprising considering how important this staple food is to Koreans, but the survey demonstrates the latest trend," marketing strategist Kim Jong-Yong told the paper.
Kim, who works for the leading packaged kimchi maker, said housewives are turning to the ready-made product partly because of high vegetable prices.
Experts quoted by the paper said the advent of kimchi refrigerators is another reason women favor the mass-produced item.
The dish was traditionally prepared at home, then stored in jars in the ground during the winter months.
"Since people are getting used to conveniently storing kimchi instead of digging up the ground, they're wanting to go convenient all the way," said a spokesman for the fridge manufacturer. (afp)
又有一項由來已久的習俗正在漸漸失傳。根據一項研究顯示,韓國有百分之六十五的女性承認不知如何醃製泡菜。
這道出名的傳統菜餚,是在蔬菜中加入香料後發酵而成的。韓國人甚至成立了泡菜博物館專門推廣泡菜。目前韓國也正在研究明年四月,要如何將泡菜和韓國首位太空人一起送上外太空。
《韓國時報》報導,一項透過線上購物網「Auction」的調查,抽樣七千一百三十八位韓國女性,研究結果卻發現其中有六成五的女性不會做泡菜。會做的女性中,也有六成三的人表示她們之所以不自己動手做,是因為菜價太高了。
「泡菜一向是韓國最出名的主食,因此這份調查的結果尤其令人感到意外,」市場分析師金忠勇(音譯)受訪時表示。
金忠勇任職於韓國最大的包裝泡菜公司,他表示現今的家庭主婦大多用部份現成的食品來因應高菜價。
這則報導中引述專家看法,認為泡菜儲藏冷藏庫的出現,是婦女轉而購買市面上大量製造的販售泡菜的另一項原因。
傳統上,韓國人在冬天在家自己醃製泡菜,然後裝在瓶中,埋在地下保存。
「因為人們已經逐漸習慣了市面販售的便利泡菜,就不在家裡挖洞儲存泡菜了。人們總是會選擇比較方便的生活方式,」一個冰箱製造廠發言人表示。
(法新社/翻譯:袁星塵
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