Kimchi, a fermented dish usually based on cabbage, radishes, green onions, or cucumber, is a staple of what country's food?
"is similarly priced relative to other dining options. Chinese dishes, also popular in South Korea, are generally served at upscale Chinese restaurants rather than Korean Chinese establishments. Three primarily-Chinese dishes are served in most Korean Chinese restaurants in South Korea and elsewhere: Other dishes often served in Korean Chinese restaurants include: Dumplings are also served at Korean Chinese restaurants, usually a pan-fried cross between a Japanese gyoza and a northern-Chinese dumpling. Koreans traditionally eat Chinese food with a side dish of ""danmuji"" (yellow pickled radishes) and raw onion dipped in ""chunjang"". Kimchi, a Korean staple, is also eaten with Chinese"
"Kimchi Kimchi (; , ), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings, including ""gochugaru"" (chili powder), scallions, garlic, ginger, and ""jeotgal"" (salted seafood). There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In the past, kimchi was traditionally stored underground in jars to keep cool during warm months, and remain unfrozen throughout the winter months, during which time it was a vital source of vegetables. With the rise of technology, kimchi refrigerators are"
"Korean goods, and Chinese nationalists have vowed to not eat kimchi. Kimchi Kimchi (; , ), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings, including ""gochugaru"" (chili powder), scallions, garlic, ginger, and ""jeotgal"" (salted seafood). There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In the past, kimchi was traditionally stored underground in jars to keep cool during warm months, and remain unfrozen throughout the winter months, during which time it was a vital"
"produce lahpet, which has strong social and cultural importance. China is home to a huge variety of pickled vegetables, including radish, ""baicai"" (Chinese cabbage, notably ""suan cai"", ""la bai cai"", ""pao cai"", and Tianjin preserved vegetable), ""zha cai"", chili pepper, and cucumbers, among many others. Japanese ""tsukemono"" (pickled foods) include ""takuan"" (daikon), ""umeboshi"" (ume plum), ""gari"" & ""beni shōga"" (ginger), turnip, cucumber, and Chinese cabbage. The Korean staple kimchi is usually made from pickled napa cabbage and radish, but is also made from green onions, garlic stems, chives and a host of other vegetables. Kimchi is popular throughout East Asia."
"The stew often changes with the seasons and which ingredients are available. Other common varieties of ""jjigae"" contain kimchi (""kimchi jjigae"") or tofu (""sundubu jjigae""). Kimchi refers to often fermented vegetable dishes usually made with napa cabbage, Korean radish, or sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions, and chili pepper. There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, as fermented foods can keep for several years. These were stored in"
"“Kimchi” is Korean terminology for fermented vegetables, and encompasses salt and seasoned vegetables. Kimchi is a traditional Korean dish consisting of pickled vegetables, which is mainly served as a side dish with every meal, but also can be served as a main dish. Kimchi is mainly recognized as a spicy fermented cabbage dish globally. Variations are not limited, as Koreans ""can make kimchi out of anything edible; a concept which extends toward infinite possibilities..."" Variations of kimchi continue to grow, and the taste can vary depending on the region and season. Conventionally, the secret of kimchi preparation was passed down"
"Baechu-kimchi Baechu-kimchi (), translated as cabbage kimchi or simply kimchi is a quintessential ""banchan"" (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. ""Baechu-kimchi"" is made by fermenting salted napa cabbages with Korean radish, aromatic vegetables, ""jeotgal"" (salted seafood), ""gochugaru"" (chili powder) and various seasonings. Northern varieties are milder and soupier. Southern varieties are saltier and more pungent. Korean brining salt, with a larger grain size and lower sodium content compared to common kitchen salt, is used for the initial salting of napa cabbages. Being minimally processed, it serves to help developing flavors in fermented foods."
"the cabbage Kimchi. This meal is pungent and largely seasoned, and illustrates the family pride source as well as a taste of a good home. Cabbages (napa cabbages, bomdong, headed cabbages) and radishes (Korean radishes, ponytail radishes, gegeol radishes, yeolmu radishes) are the most commonly used kimchi vegetables. Other kimchi vegetables include: aster, balloon flower roots, burdock roots, celery, chamnamul, cilantro, cress, crown daisy greens, cucumber, eggplant, garlic chives, garlic scapes, ginger, Korean angelica-tree shoots, Korean parsley, Korean wild chive, lotus roots, mustard greens, onions, perilla leaves, potatoes, pumpkins, radish greens, rapeseed leaves, scallions, soybean sprouts, spinach, sugar beets, sweet"
"centuries of vegetable-based cuisine in the form of ""banchan"" had imprinted itself into Korean cuisine. Kimchi is fermented vegetables, usually ""baechu"" (Napa cabbage), seasoned with chili peppers and salt. This is the essential ""banchan"" of a standard Korean meal. Some Koreans do not consider a meal complete without kimchi. Kimchi can be made with other vegetables as well, including scallions, ""gat"" (갓), and radish (무; ""mu""). Namul (나물) refers to steamed, marinated, or stir-fried vegetables usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce. Bokkeum (볶음) is a dish stir-fried with"
"a day or two. Traditionally, kimchi is stored underground in ""onggi"" (earthenware). Today, it is more commonly stored in a kimchi refrigerator or a regular refrigerator. Baechu-kimchi Baechu-kimchi (), translated as cabbage kimchi or simply kimchi is a quintessential ""banchan"" (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. ""Baechu-kimchi"" is made by fermenting salted napa cabbages with Korean radish, aromatic vegetables, ""jeotgal"" (salted seafood), ""gochugaru"" (chili powder) and various seasonings. Northern varieties are milder and soupier. Southern varieties are saltier and more pungent. Korean brining salt, with a larger grain size and lower sodium content"
"food-standards maker which provides voluntary advice to national food agencies, to designate kimchi as only that which is produced in the traditional Korean style. In 2001, the Codex Alimentarius published a voluntary standard defining kimchi as ""a fermented food that uses salted napa cabbages as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature"", but which did not specify a minimum amount of fermentation or forbid the use of additives. From 2013, South Korea banned all seafood products imported from Japan, due to concerns on the radioactive contamination from the Fukushima"
"was made from vegetables, pickles and either salt or a mixture of alcohol and salt. Red pepper was added to the ingredients in the 17th century. Modern day kimchi is typically made from napa cabbage and white radish, although there are hundreds of variations; it may also contain turnip, leek, carrots, and garlic. In the cooler weather of November, there are lots of crops in the fields and market-places, and the Gimjang process begins. The labour-intensive task is shared by families, relatives and neighbours. Groups of Korean people gather to cut the vegetables, wash them, and add salt to cure"
"Nabak-kimchi Nabak-kimchi () is a watery kimchi, similar to ""dongchimi"", in Korean cuisine. It is made of thinly sliced Korean radish and napa cabbage (called ""baechu"", hangul 배추, in Korean) into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, scallion, water dropwort (called """"minari"""", 미나리 in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water. ""Nabak gimchi"" looks similar to ""dongchimi"" in form but is commonly consumed during spring and summer, whereas ""dongchimi"" is most commonly eaten in winter. Besides, chili pepper powders is added to make ""nabak"
"Dongchimi Dongchimi is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name ""dong"" (hangul: 동; hanja: 冬; literally ""winter"") and ""chimi"" (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season. Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). Although it can be made at any time of the year, it is usually made during the ""gimjang"" season. The northern regions consisting of Hamgyeong-do and Pyeongan-do in"
"distinctive smell of the stew. Additionally, radish is very good for digestion. When eating meat in stew, ""kkakdugi"" is believed to aid in digestion. Kkakdugi Kkakdugi or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Napa cabbage) used for kimchi is replaced with Korean radish (called ""mu"", 무 in Korean). ""Kkakdugi"" is a popular banchan (side dish) enjoyed by Koreans and others. The origin of ""kkakdugi"" is mentioned in a cookbook named ""Joseon yorihak"" (조선요리학 朝鮮料理學, literally ""Korean Gastronomy"") written by Hong Seon-pyo (홍선표)"
"side dish which uses a distinctive fermentation process of preserving vegetables, most commonly cabbage. Kimchi is said to relieve the pores on the skin, thereby reducing wrinkles and providing nutrients to the skin naturally. It is also healthy, as it provides necessary vitamins and nutrients. Gochujang, a traditional Korean sauce made of red pepper is also commonly used, often as pepper (chilli) paste, earning the cuisine a reputation for spiciness. Bulgogi (roasted marinated meat, usually beef), galbi (marinated grilled short ribs), and samgyeopsal (pork belly) are popular meat entrees. Fish is also a popular commodity, as it is the traditional"
"Gimjang Gimjang (), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, Kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth moon of the year, people prepare large quantities of kimchi, to provide nutrition throughout winter. Gimjang was listed as a UNESCO Intangible Cultural Heritage in December 2013. Kimchi can be eaten as an accompaniment to almost any meal, and is an important part of Korean culture. Recipes date back to at least the 13th century, when it"
"""Gamja makgari mandu"" is a dumpling made with ground potato. The Ryanggang and Chagang provinces of North Korea were formerly part of Hamgyong province and Pyongan province until 1954. The two mountainous, landlocked provinces border China to the north. Indian mustard leaves, called ""gat"" in Korean, are cultivated in place of Napa cabbage, a main kimchi ingredient, which does not grow well in the region due to poor geographic conditions. Indian mustard leaves have been eaten in spring and autumn as a main vegetable since ancient times, and are used for making ""gat kimchi"" to preserve for winter. ""Gat kimchi"""
"usually consumed when the radish is crisp. This is before the radish becomes soft. ""Kkakdugi"", along with other types of kimchi, is a popular dish in Korea and is believed to share many of the health benefits of kimchi, due to the fermentation process. There are several main types of ""kkakdugi"", which are all fairly similar in their ingredients and preparation: Korean soups such as ""seolleongtang"" (beef soup), ""galbitang"" (""galbi"", or beef rib soup), ""samgyetang"" (ginseng chicken soup) are considered ""good friends"" for ""kkakdugi"". The taste of the ""kkakdugi"" overpowers the taste of stew itself and gets rid of the"
"to make kimchi. These kinds of kimchi were not fermented or even stored for long periods of time but were consumed fresh. Yeolmu radishes and cucumbers are summer vegetables made into kimchi, ""yeolmu-kimchi"" () which is eaten in several bites. Brined fish or shellfish can be added, and freshly ground dried chili peppers are often used. ""Baechu kimchi"" is prepared by inserting blended stuffing materials, called ""sok"" (literally ""inside""), between layers of salted leaves of uncut, whole Napa cabbage. The ingredients of ""sok"" () can vary, depending on the different regions and weather conditions. Generally, ""baechu kimchi"" used to have"
"and learn about the traditional gimjang process. Although consumption figures have fallen, Koreans still consume of Kimchi per head each year. Gimjang Gimjang (), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, Kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth moon of the year, people prepare large quantities of kimchi, to provide nutrition throughout winter. Gimjang was listed as a UNESCO Intangible Cultural Heritage in December 2013. Kimchi can be eaten as an accompaniment to almost"
"kimchi"" and makes the kimchi color a rose pink unlike the white colored ""dongchimi"". The term ""nabak"" originated from ""nabaknabak"" (hangul 나박나박) which is an adverb in Korean language and means ""making flattened or slicing thinly"". Nabak-kimchi Nabak-kimchi () is a watery kimchi, similar to ""dongchimi"", in Korean cuisine. It is made of thinly sliced Korean radish and napa cabbage (called ""baechu"", hangul 배추, in Korean) into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, scallion, water dropwort (called """"minari"""", 미나리 in Korean), garlic, ginger, red chilies, chili pepper powder, sugar,"
"The typical ingredients are finely julienned carrots, garlic, ground red pepper, ground coriander seeds, vinegar, vegetable oil, salt and pepper. It may also include sesame seeds. Korean carrots Korean carrots () or Korean carrot salad () is a spicy marinated carrot salad, a Koryo-saram variant of kimchi. Koryo-saram (ethnic Koreans located in post-Soviet Russia) created the dish as they did not have supplies of Baechu cabbage, the main ingredient in traditional kimchi. The salad was unknown in South Korea until recently. However, it has gained an international following, being served in most cafeterias throughout post-Soviet countries, sold in many supermarkets,"
"a pan coated with cooking oil, then the kimchi, the green chili, the onions, and a drizzle of sesame oil are added sequentially. ""Mo-dubu"" (firm tofu) is blanched, sliced into rectangles, and served with the stir-fried kimchi and pork when hot. Toasted sesame seeds are often sprinkled on top. Dubu-kimchi Dubu-kimchi () is a Korean dish consisting of tofu and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy ""baechu-kimchi"" (napa cabbage kimchi) stir-fried with pork, makes a well-matched ""anju"" (accompaniments to alcoholic drinks) for either soju or makgeolli. Well-fermented ""baechu-kimchi"" (napa cabbage kimchi) is sliced into bite"
"Dubu-kimchi Dubu-kimchi () is a Korean dish consisting of tofu and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy ""baechu-kimchi"" (napa cabbage kimchi) stir-fried with pork, makes a well-matched ""anju"" (accompaniments to alcoholic drinks) for either soju or makgeolli. Well-fermented ""baechu-kimchi"" (napa cabbage kimchi) is sliced into bite size pieces, while the pork is sliced into similar shape and size of kimchi and marinated with gochujang, soy sauce, ""gochutgaru"" (chili powder), grated ginger, minced garlic, and sugar. Onions are sliced into strips, and green chili peppers are sliced on the diagonal. The marinated pork is stir-fried in"
"Korean carrots Korean carrots () or Korean carrot salad () is a spicy marinated carrot salad, a Koryo-saram variant of kimchi. Koryo-saram (ethnic Koreans located in post-Soviet Russia) created the dish as they did not have supplies of Baechu cabbage, the main ingredient in traditional kimchi. The salad was unknown in South Korea until recently. However, it has gained an international following, being served in most cafeterias throughout post-Soviet countries, sold in many supermarkets, and featured regularly as zakuski (appetizer) and a side dish on dinner tables and in holiday feasts set by all ethnicities of the former Soviet Union."
"anchovies) and ""galchi-jeot"" (salted hairtail) is commonly used. Raw seafood or ""daegu-agami-jeot"" (salted cod gills) are used in the East coast areas. Most commonly used ""aekjeot"" (liquid ""jeotgal"", or fish sauce) are ""myeolchi-aekjeot"" (anchovy sauce) and ""kkanari-aekjeot"" (sand lance sauce). ""Aekjeot"" may be used in place of solid ""jeotgal"" or used along with them. Small amount of sugar, honey, fruit juice, or ground fruit can also be added. The fillings are packed in between each leaf of the cabbages. Kimchi is placed in a ""onggi"" (earthenware) or a container, covered, and pressed down, and let ferment at room temperature for"
", and Spain at . Americans consume annually per capita. Cabbage is prepared and consumed in many ways. The simplest options include eating the vegetable raw or steaming it, though many cuisines pickle, stew, sautée or braise cabbage. Pickling is one of the most popular ways of preserving cabbage, creating dishes such as sauerkraut and kimchi, although kimchi is more often made from Chinese cabbage (""B. rapa""). Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both market sales and processing. Bean curd and cabbage is a staple of Chinese cooking, while the British dish bubble"
"this kind of dish is called sayur asin (salty vegetable). Ingredients of asinan sayur has in common with kimchi. Their main ingredients are cabbage, cucumber, and salt. They both have the cabbage salted, but in kimchi the salting process takes longer than the process in asinan. Other ingredients includes bean sprouts, chili, and terasi. There are two main variants: asinan sayur and asinan buah (salted vegetable and salted fruit). Asinan sayur is also called asinan Jakarta or asinan Betawi. However, according to food expert William Wongso, it doesn't guarantee the dish is original from Jakarta. It might be influenced by"
"Baek-kimchi Baek-kimchi () or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. ""Baek kimchi"" has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. ""Baek kimchi"" consists of salted napa cabbage, radish, ""minari"", spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish. ""Baek kimchi""'s mild flavor and crunchy texture makes it a good appetizer when people order main dishes based on beef such as galbi"
"homes to help with winter kimchi preparations. ""Baechu kimchi"" is made with salted baechu filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen (), garlic, and ginger. A 2004 book about vegetable preservation said that the preference of kimchi preparation in Korean households from the most prepared type of kimchi to less prepared types of kimchi was: baechu kimchi, being the most prepared type of kimchi, then kaktugi, then dongchimi and then chonggak kimchi. The book said that baechu kimchi comprises more than seventy percent of marketed kimchi and radish kimchi comprises about"
"snack or ""banchan"" (side dish). When preparing kimchijeon, brine from kimchi is often added, especially that of ""baechu kimchi"", made from Napa cabbage. The brine lends its red color to the batter but is not spicy itself. Along with kimchi, it is served as anju with alcoholic beverages such as ""makgeolli"" or ""dongdongju"". Kimchi-buchimgae Kimchi-buchimgae () or kimchi pancake, sometimes also referred to as kimchi-jeon (, ), is a variety of ""buchimgae"", or Korean pancake. It is primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat (ground pork) is also often added. Kimchi, spicy pickled vegetables"
"Kkakdugi Kkakdugi or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Napa cabbage) used for kimchi is replaced with Korean radish (called ""mu"", 무 in Korean). ""Kkakdugi"" is a popular banchan (side dish) enjoyed by Koreans and others. The origin of ""kkakdugi"" is mentioned in a cookbook named ""Joseon yorihak"" (조선요리학 朝鮮料理學, literally ""Korean Gastronomy"") written by Hong Seon-pyo (홍선표) in 1940. According to the book, ""kkakdugi"" was created by Princess Sukseon (숙선옹주 淑善翁主), a daughter of King Jeongjo (r. 1776-1800) and the wife"