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Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치; RR: gimchi, IPA:) is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish.
4. Kimchi. Kimchi — a traditional Korean dish made from fermented vegetables — tastes like something that sat in a jar long enough to get interesting — but in the best way. On the other hand ...
South Korea’s national food staple has run afoul of the carry-on liquid rule. ... but all 10.7 tons of kimchi were donated to a local community welfare center, according to airport officials ...
A new suggests eating kimchi up to 3 times a day may lower men’s obesity risk; meanwhile, radish kimchi is linked to lower occurrence of midriff bulge in men and women.
Companilactobacillus kimchii is a bacteriocin-producing lactic acid bacterium of the genus Companilactobacillus.It is named for and found in the Korean fermented-vegetable food kimchi.
Gastronationalism or culinary nationalism is the use of food and its history, ... may be as dangerous as an explosion". [4] ... China has also claimed kimchi, ...
Cooking cabbage lightly can still leave you with the crunch you love, but can be a little easier on the gut. ... “Fermenting cabbage like kimchi or sauerkraut helps to break down some of the ...
As the temperature falls below 0 °C, fermentation is halted and the food is preserved; it begins again as the temperature increases in spring time. [10] The strong odors of kimchi can taint other products in a refrigerator. [3] Despite modern advances in refrigeration, the custom of gimjang continues to be passed down the generations.