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[[File:Korean Gimchi01.jpg|thumb|Cabbage Kimchi]]⏎
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== How do Korean people make Kimchi and what foods do they use? ==
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== Korean people make Kimchi with different of foods such as cabbage, sea salt, garlic, ==
radishes, ginger, red pepper, and sugar. Because Kimchi is a food that are get well a

longed with white rice, Kimchi is the important food. In addition, it’s easy to make and cheap to

prepare with some foods. Kimchi is also sort of family pride. Which means that Korean

Women have to know how to make Kimchi. Furthermore, here are the recipes to make Kimchi. Firstly, put cabbage on a bowl and ¼ cup

of salt and rinsing off all the vegetables such as ginger, radishes. Secondly, put red pepper, sugar,

garlic, and water to seasame the Kimchi. Thirdly, mix cabbage with the sauce at a bowl. Finally,

you have those delicious Kimchi on your hand. But you have to put Kimchi on a jar to seal at the

sunlight or at the cool storage. Kimchi is easy to make and easy to eat.

== Different ways to eat Kimchi in 3 ways ==

Kimchi can be eaten by different ways. For example, Kimchi can be used as a Kimchi

pancakes, Mackerel Pike Kimchi Stew, and Kimchi fried rice. FIrst of all, Kimchi pancakes are

great snack in Korea especially if it’s raining. It would be kind of spicy but that’s how Korean

people liked about the pancake. Kimchi pancake can be cooked in two ways such as a pillowy

pancake filled with chopped vegetables, or with unfurled whole cabbage leaves, for a delicate

Fritter.Secondly, Mackerel Pike Kimchi stew is for people who wanted to enjoy the hot, and spicy

Kimchi stew with some fishes. The fishy fish and pungent pickle make for a heady flavor

pairing that attacks head-on. Thirdly, Kimchi fried rice can be eaten as a lunch, dinner, or snack.

Therefore, Korean people enjoy making fried rice with Kimchi and it’s easy to make.

Furthermore, Korean people eat lots of Kimchi as a dish or as a food.

'''Kimchi''' ({{Korean|김치}}; {{IPA-ko|kimtɕʰi}}; {{IPAc-en|lang|pron|ˈ|k|ɪ|m|tʃ|i}}), also spelled '''kimchee''' or '''gimchi''', is a traditional [[fermentation (food)|fermented]] [[Korean cuisine|Korean]] [[banchan|side dish]] made of vegetables with many seasonings.<ref>{{cite encyclopedia|url=http://www.britannica.com/EBchecked/topic/317957/kimchi |publisher=[[Encyclopædia Britannica]] |title= kimchi}}</ref><ref>{{cite journal | last1 = Kim | first1 = M. | last2 = Chun | first2 = J. | year = 2005 | title = Bacterial Community Structure in Kimchi, a Korean  Vegetable Food, as Revealed by 16S rRNA Gene Analysis | url = | journal = [[International Journal of Food Microbiology]] | volume = 103 | issue = 1| pages = 91–96 }}</ref><ref name="test">{{Cite web| author = Chin, Mei |url=http://www.saveur.com/article/Kitchen/The-Art-of-Kimchi |title=The Art of Kimchi |work = [[Saveur]] |accessdate=9 August 2010}}</ref> In traditional preparation, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months.<ref name="Park">{{Cite web |url=http://www.koreanconfidential.com/kimchisecurity.html |title=Kimchi & National Security |accessdate=30 March 2013}}</ref>  There are hundreds of varieties of kimchi made from [[napa cabbage]], [[radish]], [[scallion]], or [[cucumber]] as a main ingredient.<ref name="A-World-of-Kimchi">{{cite web|url=http://www.saveur.com/article/Kitchen/A-World-of-Kimchi|title=A World of Kimchi|work=SAVEUR.com|accessdate=13 September 2014}}</ref>

Kimchi is usually very strong for non-Koreans. There are many different types and Koreans typically eat kimchi in every meal. It is a staple of Korean food. Kimchi can be stored for a long time and it does not go bad easily. However, when it is exposed to hot weather for certain time, kimchi turns sour. So, it should not be put out unless it is going to be eaten soon. In Korea kimchi pots are a common sight. They are large [[terra cotta]] pots where the kimchi is stored until it can be eaten or until it [[fermentation|ferments]]. Kimchi usually takes about 2 weeks to ferment, but some varieties can be eaten right away. Some must be stored for over a year to be finished. 

The fermentation gives the kimchi a [[pickle]]-like quality and generally soggy or limp kimchi is not gKorean people make Kimchi with different of foods such as cabbage, sea salt, garlic,radishes, ginger, red pepper, and sugar. Because Kimchi is a food that are get well alonged with white rice, Kimchi is the important food. In addition, it’s easy to make and cheap to prepare with some foods. Kimchi is also sort of family pride. Whic means thatKoreanWomen have to know how to make Kimchi. Furthermore, here are the recipes to make Kimchi. Firstly, put cabbage on a bowl and ¼ cupof salt and rinsing off all the vegetables such as ginger, radishes. Secondly, put red pepper, sugar,garlic, and water to seasame the Kimchi. Thirdly, mix cabbage with the sauce at a bowl. Finally,you have those  delicious Kimchi on your hand. But you have to put Kimchi on a jar to seal at thesunlight or at the cool storage. Kimchi is easy to make and easy to eat.

== Different ways to eat Kimchi in 3 ways ==

Kimchi can be eaten by different ways. For example, Kimchi can be used as a Kimchipancakes, Mackerel Pike Kimchi Stew, and Kimchi fried rice. FIrst of all, Kimchi pancakes aregreat snack in Korea especially if it’s raining. It would be kind of spicy but that’s how Koreanpeople liked about the pancake. Kimchi pancake can be cooked in two ways such as a pillowy pancake filled with chopped vegetables, or with unfurled whole cabbage leaves, for a delicate fritter.Secondly, Mackerel Pike Kimchi stew is for people who wanted to enjoy the hot, and spicyKimchi stew with some fishes. The fishy fish and pungent pickle make for a heady flavor

pairing that attacks head-on. Thirdly, Kimchi fried rice can be eaten as a lunch, dinner, or snack.Therefore, Korean people enjoy making fried rice with Kimchi and it’s easy to make.Furthermore, Korean people eat lots of Kimchi as a dish or as a food.

== Preparation ==

The most common variety of kimchi is made from cabbage, radish, garlic, red pepper, salt and sugar. The cabbage is soaked in salt water for a few hours. Coarse rock salt is then rubbed in between the leaves of the cabbage. Red peppers are also rubbed in and most kimchi has a lot of pepper in it.

The radish is usually cut into long thin strips and added to the mix. A little sugar is added to help the fermentation process along much in the same way [[beer]] is made.

(contracted; show full)hi that I will introduce is made out of Long stick shaped vegetable. The name of this Kimchi is Oi Sobagi(Long stick shaped vegetable Kimchi).  It is very juicy and crunchy like Kkakdugi. Since Long stick shaped vegetable is too big to eat, Korean people slice the Long stick shaped vegetable lengthwise in quarter to make it easy to eat and more tasty. In this Kimchi, you put various vegetable, which it makes it even more crunchy.

==References==
{{reflist}}

[[Category:Korean food]]
[[Category:Vegetables]]