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Created with Fabric.js 1.4.5 SouthKorea 37.5500° N, 126.9667° Ein the Northeastern Asianhemisphere Place -Mountains extend downthe Eastern and South-Central regions-Most of South Korea'ssoils come from graniteand gneiss -Heavy water pollution asa result of exploitation of resources-Heavy air pollution as aresult of factories-Most of South Korea ismountainous, so the citiesare built around roughterrain-20 national parks Human-Environment Interaction Movement Region Location -South Korea isdivided into 7provinces-Eastern Asia-Language:Korean Delaney Garcia4th Hour 1 cup medium cabbage, chopped1 cup carrots, thinly sliced1 cup cauliflower, separated into small pieces2 Tablespoons salt2 green onions, thinly sliced3 cloves garlic, thinly chopped, or 1 teaspoon garlic powder1 teaspoon crushed red pepper1 teaspoon fresh ginger, finely grated, or ½ teaspoon ground ginger 1. Combine cabbage, carrots, and cauliflower in strainer and sprinkle with salt.2. Toss lightly and set in sink for about one hour and allow to drain.3. Rinse with cold water, drain well and place in a medium-size bowl.4. Add onions, garlic, red pepper and ginger.5. Mix thoroughly.6. Cover and refrigerate for at least 2 days, stirring frequently to mix flavors.7. Allow kimchi to sit for 1 or 2 days to ferment. The longer it sits, the spicier it will become. Ingredients Procedure Kimchi (pronounced kim chee), a common spicy Korean side dish, is considered anational dish. Kimchi is served with almost every meal in Korea and comes in a variety of flavors depending on family tradition. The main ingredients are cabbageand radish, which are fermented with red chilies, salt, and other vegetables.Kimjang is the traditional Korean custom of making kimchi in the early winter toprepare for the cold months. -Major forms oftransportation includehighways, buses, taxis,and subways-Only 2 million peoplein South Korea areKoreigners Kimchi Korean cuisine is based largelyon rice, vegetables, fish,seaweed, and tofu.
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