| Revision as of 09:43, 25 August 2004 editKokiri (talk | contribs)Extended confirmed users6,101 edits table← Previous edit | Revision as of 09:44, 25 August 2004 edit undoKokiri (talk | contribs)Extended confirmed users6,101 editsm sp/fmtNext edit → | ||
| Line 16: | Line 16: | ||
| | width="150" | | | width="150" | | ||
| |- | |- | ||
| | colspan="2" | ] | | colspan="2" | ] | ||
| |} | |} | ||
| Line 26: | Line 26: | ||
| ] 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 ]. | ||
| ''Kimchi'' used to be pronounced in Korean as ''chim-chae'' (]: 침채; ]: 沈菜), meaning "steeped/submerged vegetable". However, since the pronunciation's drastic change, ''kimchi'' is no longer associated with its original ]. | ''Kimchi'' used to be pronounced in Korean as ''chim-chae'' (]: 침채; ]: 沈菜), meaning "steeped/submerged vegetable". However, since the pronunciation's drastic change, ''kimchi'' is no longer associated with its original ]. | ||
| ==See also== | ==See also== | ||
Revision as of 09:44, 25 August 2004
| Kimchi | |
|---|---|
| Korean Name | |
| Revised Romanization | Gimchi |
| McCune-Reischauer | |
| Hangul | 김치 |
| Hanja | |
| Kimchi | |
Kimchi is a Korean fermented chillied vegetable dish, usually based on cabbage.
Common ingredients include Chinese cabbage, radish, garlic, red pepper, spring 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. Kaetnip, or sesame leaf, kimchi features layers of sesame leaves marinated in soy sauce, peppers, garlic, green onions, and other spices.
Lactobacilli are heavily involved in the fermentation of kimchi, which results in a higher lactic acid content in the final product than in yoghurt.
Kimchi used to be pronounced in Korean as chim-chae (Hangul: 침채; Hanja: 沈菜), meaning "steeped/submerged vegetable". However, since the pronunciation's drastic change, kimchi is no longer associated with its original Hanja.