Difference between revisions 74344 and 74345 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 brine of [[Cookbook:Anchovy|anchovies]], [[Cookbook:Ginger|ginger]], [[Cookbook:Garlic|garlic]], [[Cookbook:Green onion|green onion]] and [[Cookbook:Chilli Pepper|chilli pepper]]. There are infinite varieties, at least as many as there are households. The following is a standard recipe for baechu(napa cabbage) kimchi.

==Ingredients==
*1 head [[Cookbook:Nappa Cabbage|nappa cabbage]] (baechu, wombok)
*1/2 [[Cookbook:Onion|onion]], thin sliced
*1/4 [[Cookbook:Carrot|carrot]], thin julienne
*1/4 [[Cookbook:Radish|radish]], thin julienne
*4 [[Cookbook:Green onion|green onions]], cut into 2 inches
(contracted; show full)

[[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]]