Kimchi
Kimchi
Kimchi (/ˈkɪmtʃiː/; Korean: 김치, pronounced [kim.tɕʰi]), also spelled Kimchee or Gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings.
Etymology
The term "Kimchi" comes from the Korean word chimchae which means "salting of vegetables". In the 12th century, the term was changed to dimchae, and by the 15th century, it had settled into its current name, kimchi.
Ingredients
Kimchi is made from a broad selection of seasonings including red chili pepper flakes, garlic, ginger, scallion, and jeotgal (salted seafood). The most common main ingredient is Napa cabbage. Other common ingredients include radishes, carrots, and onions.
Health Benefits
Kimchi is rich in vitamin A, vitamin B, and vitamin C, and also contains healthy bacteria known as lactobacilli due to its fermentation process. This bacteria aids in digestion and may even prevent yeast infections.
Varieties
There are hundreds of varieties of kimchi, made with a main ingredient of cabbage, radish, scallion, or cucumber. The most common type of kimchi is baechu kimchi, made with Napa cabbage.
Preparation
Kimchi is prepared by lacto-fermentation, the same process that creates sauerkraut and dill pickles. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria. In the second stage, the remaining Lactobacillus bacteria convert sugars into lactic acid, which preserves the vegetables and gives them that distinctive tangy flavor.
Cultural Significance
Kimchi is a staple in Korean cuisine and is served at nearly every meal. It is also used in a variety of cooked dishes, such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).
External links
- Medical encyclopedia article on Kimchi
- Wikipedia's article - Kimchi
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