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| Kimchi | |
|---|---|
| Korean Name | |
| Revised Romanization | Gimchi |
| McCune-Reischauer | Kimch'i |
| Hangul | 김치 |
| Hanja | 沈菜 (archaic; see article) |
Kimchi or Gimchi 김치; (Hanja: 沈菜 침채 in archaic prononciation) is a Korean fermented chillied vegetable dish, usually based on cabbage.
Common ingredients include Chinese cabbage, radish, garlic, red pepper, spring onion, fermented shrimp or other seafood, gingerGinger can refer to the following: Several plants originating from the East Indies. Ginger root, a cooking ingedient from the plant Zingiber officinale''. Ginger”, a pre-release codename for the Segway Human Transporter. A reddish-brown or yellowish-brown, saltFor other meanings of the word salt see salt (disambiguation In chemistry, a salt is a composed of positively charged cations and negatively charged anions, so that the product is neutral and without a net charge. They are typically the product of a chemi, and sugarThis article deals with sugar as food and as an important, widely traded commodity; the word also has other uses; see Sugar (disambiguation A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alte. There are variants, including kaktugi, based on radish and containing no cabbage, and oisobagi, stuffed cucumber kimchi. Kaetnip, or sesame leaf, kimchi features layers of sesame leaves marinated in soy sauce, peppers, garlic, green onions, and other spices.
LactobacilliLactobacillus is a genus of Gram-positive anaerobic bacteria, named as such because most of its members convert lactose to lactic acid. They are common and usually benign inhabitants of the bodies of humans and other animals for example, present in the ga are heavily involved in the fermentation of kimchi, which results in a higher lactic acidLactic acid is a chemical compound that plays a role in several biochemical processes. It is the acid that gives old milk its sour taste, and it accumulates in skeletal muscles during extensive anaerobic exercise, causing temporary muscle pain. Lactic aci content in the final product than in yoghurtYoghurt ( Turkish: yogurt , or yogurt less commonly yoghourt or yogourt is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yoghurt, but modern production is dominated by cow's milk. It is the fermentation o.Kimchi used to be pronounced in Korean as chim-chae ( Hangul: 침채; Hanja: 沈菜), meaning "steeped/submerged vegetable". However, since the pronunciation's drastic change, kimchi is no longer associated with its original Hanja.
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