Difference between revisions 5415479 and 5415511 on simplewiki

[[File:Korean Gimchi01.jpg|thumb|Cabbage Kimchi]]
'''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 good.⏎
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[[File:KIMCHI.jpg|thumb|process of making kimchi, many ingredients]]
== How do Korean people make Kimchi and what foods do they use? ==
(contracted; show full)"All About Kimchi: Types, Recipes, And Heart-Healthy Benefits". HubPages. N.p., 2016. Web. 26 May 2016.

"A Complete Guide To Kimchi | Seoulistic". Seoulistic.com. N.p., 2016. Web. 26 May 2016.

== References ==
<references />
[[Category:Korean food]]
[[Category:Vegetables]]