Kimchi: Difference between revisions
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{{dambigbox|text=This article is about a Korean dish. For the Jewish grammarian of the 12th century, see [[David ben Joseph Kimchi]]}} | {{dambigbox|text=This article is about a Korean dish. For the Jewish grammarian of the 12th century, see [[David ben Joseph Kimchi]]}}{{subpages}}{{Image|Baechu Kimchi.jpg|right|350px|Cabbage kimchi served along with other Korean side dishes ([[banchan]]).}} | ||
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{{Image|Baechu Kimchi.jpg|right|350px|Cabbage kimchi served along with other Korean side dishes ([[banchan]]).}} | |||
'''Kimchi''' (<span style="font-family: Batang, Serif">김치</span>), 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 is a key ingredient for Korean dishes such as [[kimchi jjigae|kimchi stew]] and [[kimchijeon|kimchi pancake]] and is often eaten by Koreans with [[ramen]] noodles and [[gimbap]] rolls. The side dish is generally considered very healthy due to its [[lactic acid bacteria]]s, [[antioxidants]], and high [[fiber]] content. Although it is widely accepted that the advantages of eating kimchi include improved digestion and bowel function, other benefits, such as increased immunity and reduced chance of cancer, are disputed due to contradicting studies or lack of concrete evidence.<ref name="latimes">[http://articles.latimes.com/2006/may/21/world/fg-kimchi21 Koreans’ Kimchi Adulation, With a Side of Skepticism], Barbara Demick, ''Los Angeles Times'', 2006-05-21.</ref> In 2008, the ''Health Magazine'' listed kimchi as one of the five healthiest foods in the world.<ref name="healthmagrank">[http://eating.health.com/2008/02/01/worlds-healthiest-foods-kimchi-korea/ "World’s Healthiest Foods: Kimchi (Korea)"], Joan Raymond, ''Health Magazine''. 2008-02-01.</ref> | '''Kimchi''' (<span style="font-family: Batang, Serif">김치</span>), 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 is a key ingredient for Korean dishes such as [[kimchi jjigae|kimchi stew]] and [[kimchijeon|kimchi pancake]] and is often eaten by Koreans with [[ramen]] noodles and [[gimbap]] rolls. The side dish is generally considered very healthy due to its [[lactic acid bacteria]]s, [[antioxidants]], and high [[fiber]] content. Although it is widely accepted that the advantages of eating kimchi include improved digestion and bowel function, other benefits, such as increased immunity and reduced chance of cancer, are disputed due to contradicting studies or lack of concrete evidence.<ref name="latimes">[http://articles.latimes.com/2006/may/21/world/fg-kimchi21 Koreans’ Kimchi Adulation, With a Side of Skepticism], Barbara Demick, ''Los Angeles Times'', 2006-05-21.</ref> In 2008, the ''Health Magazine'' listed kimchi as one of the five healthiest foods in the world.<ref name="healthmagrank">[http://eating.health.com/2008/02/01/worlds-healthiest-foods-kimchi-korea/ "World’s Healthiest Foods: Kimchi (Korea)"], Joan Raymond, ''Health Magazine''. 2008-02-01.</ref> | ||
Revision as of 10:12, 10 March 2009
Kimchi (김치), 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. Kimchi is a key ingredient for Korean dishes such as kimchi stew and kimchi pancake and is often eaten by Koreans with ramen noodles and gimbap rolls. The side dish is generally considered very healthy due to its lactic acid bacterias, antioxidants, and high fiber content. Although it is widely accepted that the advantages of eating kimchi include improved digestion and bowel function, other benefits, such as increased immunity and reduced chance of cancer, are disputed due to contradicting studies or lack of concrete evidence.[1] In 2008, the Health Magazine listed kimchi as one of the five healthiest foods in the world.[2]
"Summer kimchi" is made from leaves and cores of the cabbage family, while "winter kimchi" is based on white radishes of the daikon family.
notes
- ↑ Koreans’ Kimchi Adulation, With a Side of Skepticism, Barbara Demick, Los Angeles Times, 2006-05-21.
- ↑ "World’s Healthiest Foods: Kimchi (Korea)", Joan Raymond, Health Magazine. 2008-02-01.