Difference between revisions 5415531 and 5417161 on simplewiki

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[[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=[(contracted; show full)ime, 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 Kimchi is made ==
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 can get  along well 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 most of Korean Women can make Kimchi. Furthermore, here is the recipe to(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]]