Kimchi, also spelled kimchee or gimchi, is
a traditional fermented Korean side dish made of vegetables with a variety of
seasonings. It is often described as "spicy" or "sour". In
traditional preparation kimchi is often allowed to ferment underground in jars
for months at a time.[4]
It is Korea's national dish, with hundreds
of varieties made from napa cabbage, radish, scallion, or cucumber as a main
ingredient. Kimchi also has many different kinds depends on the main
ingredients.
Kimchi varieties are determined by the main
vegetable ingredients and the mix of seasonings used to flavor the kimchi.
The Kimchi Field Museum in Seoul has
documented 187 historic and current varieties of kimchi. Ingredients can be
replaced or added depending on the type of kimchi being made. The most common
seasonings include brine, scallions, spices, ginger, chopped radish and garlic.
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