| Revision as of 00:52, 15 May 2003 editXaos~enwiki (talk | contribs)245 editsNo edit summary← Previous edit | Revision as of 18:28, 15 May 2003 edit undoLukobe (talk | contribs)Extended confirmed users11,288 editsm punctuationNext edit → | ||
| Line 3: | Line 3: | ||
| Common ingredients include Chinese cabbage, ], ], ], ], fermented ] or other seafood, ], ], and ]. There are variants, including ''kaktugi'', based on radish and containing no cabbage, and ''oisobagi'', stuffed cucumber kimchi. | Common ingredients include Chinese cabbage, ], ], ], ], fermented ] or other seafood, ], ], and ]. There are variants, including ''kaktugi'', based on radish and containing no cabbage, and ''oisobagi'', stuffed cucumber kimchi. | ||
| ] are heavily involved in the fermentation of kimchi, which results in a higher ] content in the final product than in ] | ] are heavily involved in the fermentation of kimchi, which results in a higher ] content in the final product than in ]. | ||
| See also: ] | See also: ] | ||
Revision as of 18:28, 15 May 2003
Kimchi (김치) is a Korean fermented chilied vegetable dish, usually based on cabbage.
Common ingredients include Chinese cabbage, radish, garlic, red pepper, green onion, fermented shrimp or other seafood, ginger, salt, and sugar. There are variants, including kaktugi, based on radish and containing no cabbage, and oisobagi, stuffed cucumber kimchi.
Lactobacilli are heavily involved in the fermentation of kimchi, which results in a higher lactic acid content in the final product than in yogurt.
See also: Korean cuisine
- This is a stub article. Please help by fixing it to make this article closer to a perfect article.