Kimchi: Difference between revisions
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imported>Howard C. Berkowitz (New page: '''Kimchi''', also transliterated as "kimchee", is actually a family of Korean vegetable-based pickles. They are a basic part of Korean cuisine, with many variants, although ...) |
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'''Kimchi''', also transliterated as "kimchee", is actually a family of [[Korea|Korean]] vegetable-based [[pickle]]s. They are a basic part of Korean cuisine, with many variants, although usually strongly flavored, featuring [[garlic]] and [[pepper (fruit)|hot peppers]]. | '''Kimchi''', also transliterated as "kimchee", is actually a family of [[Korea|Korean]] vegetable-based [[pickle]]s. They are a basic part of Korean cuisine, with many variants, although usually strongly flavored, featuring [[garlic]] and [[pepper (fruit)|hot peppers]]. | ||
"Summer kimchi" is made from leaves and cores of the [[cabbage]] family, while "winter kimchi" is based on white [[radish]]es of the [[daikon]] family. | "Summer kimchi" is made from leaves and cores of the [[cabbage]] family, while "winter kimchi" is based on white [[radish]]es of the [[daikon]] family. | ||
Revision as of 05:12, 13 February 2009
Kimchi, also transliterated as "kimchee", is actually a family of Korean vegetable-based pickles. They are a basic part of Korean cuisine, with many variants, although usually strongly flavored, featuring garlic and hot peppers.
"Summer kimchi" is made from leaves and cores of the cabbage family, while "winter kimchi" is based on white radishes of the daikon family.