Difference between revisions 74342 and 74343 on viwikibooks

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Nấu ăn:Kimchi
{{recipesummary|Side Dish recipes||3-6 days|3|Image=[[Image:Gimchi.jpg|300px]]}}

{{recipe}} | [[Cookbook:Cuisine of Korea|Korean Cuisine]]

'''Kimchi''', '''Kimchee''' or '''Gimchi''' (김치) is a Korean dish of pickled [[Cookbook:Vegetable|vegetables]], usually [[Cookbook:Cabbage|cabbage]] or white [[Cookbook:Radish|radish]], and commonly served as a [[Cookbook:Side dishes|side dish]]. It is commonly fermented in a brine of [[Cookbook:Anchovy|anchovies]], [[Cookbook:Ginger|ginger]], [[Cookbook:Ga(contracted; show full)*The brine can be varied to include many other ingredients.  Be creative.

[[Category:Featured recipes|Kimchi]]
[[Category:Korean recipes|Kimchi]]
[[Category:Side Dish recipes|Kimchi]]
[[Category:Radish recipes|Kimchi]]
[[Category:Cabbage recipes|Kimchi]]
[[Category:Fermented food recipes|Kimchi]]