Difference between revisions 5422414 and 5422417 on simplewiki

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User:16chseld 404/sandbox
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[[File:Korean Gimchi01.jpg|thumb|Cabbage Kimchi]]
<ref>{{Cite web|url="How To Make Kimchi In 5 Easy Steps".MNN - Mother Nature Network. N. p., 2016. Web. 24 May 2016|title=Kimchi|first=|last=|date=|website=|publisher=|accessdate=}}</ref>'''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}}</re(contracted; show full)vegetable is too big to eat, Korean people slice the long stick-shaped vegetable lengthwise in quarters to make it easy to eat and tastier. This Kimchi has different vegetables which make it even more crunchy.<ref>{{Cite web|url="Beyond The Cabbage: 10 Types Of Kimchi". Encyclopedia Britannica. N. p., 2016. Web. 2 June 2016.|title=Oi Sobagi|first=|last=|date=|website=|publisher=|accessdate=}}</ref>

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