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| '''Kimchi''' (in ], 김치) is a ]n ]ed ]ed ] dish, usually based on ]. | '''Kimchi''' (in ], 김치) is a ]n ]ed ]ed ] dish, usually based on ]. | ||
| 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 23:32, 6 May 2003
Kimchi (in Hangeul, 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
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