Difference between revisions 74343 and 74344 on viwikibooks

{{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 brin(contracted; show full)#With 2 outer leaves, wrap the whole thing securely.
#Put it in a air tight container.
#Let it sit on a kitchen counter for overnight.
#Put in a refrigerator for 2-3 days.
#Serve with rice.

==Notes, tips, and variations==
*The brine can be varied to include many other ingredients.  Be creative.
⏎
*1/4 cup jeot gal (Korean fish sauce) can be replaced with moderate amounts of raw butterfish or oysters.  Seafood can also be left out entirely although appropriate amount of salt needs to be added in place of missing jeot gal.  Alternative flavors can include asian pears or tangerines.

[[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]]