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December 19, 2011

Kim Jang- KimChi Making Fest 2012

Every year according to Korean temple tradition, we at So Shim Sa hold our Kim Jang Kimchi (김장 김치) Making Fest. Kim Chi is a most common side dish in Korean diet made by fermenting Korean napa cabbage, ginger, garlic, radish and of course plenty of red pepper flakes in a large clay pot. We bury the pot in the ground over the winter and visit it only to get a fresh batch of kim chi. The 2012 Kim Jang will be held on Sun, Jan 8 after our usual communal lunch.
According to the Korean Tourism Organization website (http://www.visitkorea.or.kr/intro.html) Kimchi has the following health benefits:Well-fermented kimchi has numerous anti-biotic functions. Perhaps the most significant is the presence of lactic acid bacteria. It is in large part due to the process of fermentation that this powerful agent helps build resistance in the body by suppressing the growth of harmful bacteria.This bacteria not only gives a sourish flavor to matured kimchi but also prevents excessive fermentation by restraining growth of other bacteria in the intestines.In addition to such benefits, substances in kimchi prevent hyperacidity resulting from excessive intake of meat and other acidic foods.Most ingredients of kimchi are rich in water and low in other nutrients. However, lactic acid in kimchi restrains the growth of harmful bacteria in the intestines and helps relieve intestinal disorders.Furthermore, the lactic acid is also efficacious for preventing adult diseases such as obesity, diabetes, and even gastrointestinal cancers.Juices from the vegetables and salt in kimchi help the intestines remain clean as well.Some substances in kimchi help promote the secretion of pepsin (protein-digestive enzyme) and maintain the presence of a certain level of bacteria.

December 9, 2011

2012 So Shim Sa Calendars Available Now

2012 So Shim Sa Calendars are now available for pre-order. Get your orders in soon in order to speed along the process. Priced at $25 each, the calendars are printed in beautifully vivid colors on 11x17 gloss paper. This year's theme is "Taego Order- The Keepers of Tradition" and features beautiful photographs of some of Teago Order's traditional arts such as the Seung Mooh Dance, the Butterfly Dance, and the Bara Dance; 1600 year-old traditions kept alive only by the Taego Order. Also included in the calendar is health related information (Seasonal Health Tea Guide and Vegetarian Days Guide) as well as Daily Observances. The Calendar features Gregorian as well as Lunar dates. A must for any member of the Zen Center. Makes a wonderful gift.   

December 6, 2011

Ven. Myong-Ahn's Bhikkhu Ordination (Korea 2011)

On Nov. 23, 2011 Ven. Myong-Ahn along with Ven. Hae-In from Washington received the Bhikkhu Precepts at the Bop Ryun Sa Headquarter Temple of the Taego Order in Seoul South Korea. The training and, lectures and the ceremony itself began on the 21st and culminated on the 23rd. The Ceremony was presided over by Supreme Patriarch Most Ven. Hae-Cho, President of the Order Most Ven. In-Gong, Most Ven. Prof. Oun-Gok. Ven. Myong-Ahn was honored to have his UnsaNim (Ven. Il-Cho), his Ordination UnsaNim (Ven. Sang-Muk Sunim) and Yeon-Hwa Bosal attended the Ordination in a show of support. Total of 95 male and 32 female monks took the Bodhisattva Precepts that day. An excerpt of an interview with Ven. Myong-Ahn can be found in Korean on http://www.bulgyofocus.net/news/articleView.html?idxno=64386. Ven. Myong-Ahn is quoted saying that" It is a great honor to be a part of this traditional ceremony in which we become inducted into the long historical lineage of the Taego Order. The feeling can only be understood through first-hand experience, which my two Doban (Ven. Mooh-Sang and Ven. Duhk-Song) will soon have a chance to experience for themselves". We all congratulate Ven. Myong-Ahn on this memorable occasion.