Kimchi
vegetable dish / From Wikipedia, the free encyclopedia
Kimchi (Hangul: 김치; Korean pronunciation: [kimtɕʰi]; English: /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with many seasonings.[1][2][3] In traditional preparation, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months.[4] There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient.[5]
Kimchi is usually very strong for non-Koreans. There are many different types and Koreans typically eat kimchi in every meal. It is a staple of Korean food. Kimchi can be stored for a long time and it does not go bad easily. However, when it is exposed to hot weather for certain time, kimchi turns sour. So, it should not be put out unless it is going to be eaten soon. In Korea kimchi pots are a common sight. They are large terra cotta pots where the kimchi is stored until it can be eaten or until it ferments. Kimchi usually takes about 2 weeks to ferment, but some varieties can be eaten right away. Some must be stored for over a year to be finished.
The fermentation gives the kimchi a pickle-like quality and generally soggy or limp kimchi is not good.