Kimchi - Revision history

FoodBookSysop at 09:49, 28 December 2023

2023-12-28T09:49:04Z

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	Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), is a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.[1][2] Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.[3]		Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), is a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or Korean radish.

			A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.[1][2] Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.[3]

	There are hundreds of different types of kimchi made with different vegetables as the main ingredients.[2] Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months.[4] The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used.[2]		There are hundreds of different types of kimchi made with different vegetables as the main ingredients.[2] Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months.[4] The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used.[2]

FoodBookSysop: Created page with "Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), is a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.[1][2] Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as..."

2023-12-06T18:39:40Z

Created page with "Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), is a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.[1][2] Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as..."

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Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), is a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.[1][2] Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.[3]

There are hundreds of different types of kimchi made with different vegetables as the main ingredients.[2] Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months.[4] The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used.[2]

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