Kimchi

Also known as Korean kimchi

Kimchi (; ), also written as kimchee, is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

AI overview

Kimchi is a traditional Korean side dish made from fermented vegetables like napa cabbage or radish, seasoned with ingredients such as Korean chili powder, garlic, ginger, and salted seafood. It is a staple of Korean cuisine that is typically eaten alongside nearly every Korean meal and is also used in soups and stews.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name: Kimchi
Food.image: Various kimchi.jpg
Food.caption: Clockwise from top left: kkakdugi, pa-kimchi, yeolmu-kimchi, dongchimi, nabak-kimchi, mul-kimchi
Food.place_of_origin: Korea
Food.associated_cuisine: Korean
Food.course: Banchan
Food.served: Cold or at room temperature
Food.main_ingredient: Various vegetables including napa cabbage and Korean radish
Food.minor_ingredient: Chili
Food.variations: Baechu-kimchi, baek-kimchi, dongchimi, kkakdugi, nabak-kimchi, pa-kimchi, yeolmu-kimchi, morkovcha
Korean name/auto.hangul: 김치
Korean name/auto.child: yes

via Wikipedia infobox

Wikidata facts

Image: Triple White Kimchi 05.jpg

Show 3 more facts

Commons category: Kimchi
Commons gallery: 김치
native label: 김치

Sources (5)

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~37 min read

Article

40 sections

Contents

Etymology
''Ji''
''Kimchi''
History
Early history
Modern history
1996 kimchi standard dispute with Japan
2010 kimchi ingredient price crisis
Intangible Cultural Heritage of Humanity
Submitted by South Korea (inscribed 2013)
Submitted by North Korea (inscribed 2015)
Kimchi Day
2012 effective ban by China of Korean kimchi imports
2017 boycott in China
2020 kimchi ISO standard dispute with China
Ingredients
Vegetables
Seasonings
Production
Microorganisms in kimchi
By-products of microorganisms
Odor
Varieties
Color
Age
Region
Seasonal variations
Spring
Summer
Autumn
Winter
Korean preference
Nutrition
Trade
Consumption
Food regulations
Gallery
See also
References
Further reading

There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include baechu-kimchi, kkakdugi, chonggak-kimchi, and oi-sobagi. Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjang and was a way for the whole village to participate. The vessels are also kept outdoors in special terraces called jangdokdae. Recently, household kimchi refrigerators are more commonly used.