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| | Kimchi - Wikipedia, the free encyclopedia |
 | | In Korea, kimchi is a popular side dish but is also often used as an ingredient in cooking, including kimchi jjigae (kimchi soup), kimchi bokkeumbap (kimchi fried rice), and other dishes. | | | Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chile peppers and vegetables, usually based on cabbage. | | | Kimchi is usually made with cabbage, onions, and garlic, all of which have well-known health benefits. |
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http://en.wikipedia.org/wiki/Kimchi
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| | Food in Korea (Basic Sauces, Kim Chi, Ceremonial Food, Table Manners and Table Settings, Traditional Korean Meal, ... |
| | Kimchi sparkles with the flavors of garlic, ginger, scallions and chilies. | | | Kimchi sparkles with the flavor of garlic, ginger, scallions and chilies. | | | Kimchi is an exotic, super spicy side dish. |
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http://www.asianinfo.org/asianinfo/korea/food.htm
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| | FOOD: Recipes |
| | Kimchi-chigue - Pork and kimchi casserole (or Kimchee slumgulian stew) | | | Guksu (Wheat Flour Noodles): The simplest of Korean noodles dishes, wheat flour noodles are cooked and served in an anchovy soup with cabbage kimchi. | | | Not only is kimchi eaten as part of a meal, it is also used as an ingredient in other dishes. |
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http://kalaniosullivan.com/General/Opinions-k2.htm
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| | Vegetarian Journal: Kimchi |
| | A kimchi's flavor is influenced by the type of cabbage and radish used; by the amount of chili, garlic, ginger, and onion used; and by the type of seasonal vegetables, such as cucumbers or sprouts, used. | | | Kimchi soup, kimchi with steamed or fried rice, kimchi ramen, and kimchi pancakes are popular dishes. | | | Kimchi can be tossed with diced tofu and heated or eaten cold for a fast breakfast or lunch. |
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http://www.findarticles.com/p/articles/mi_m0FDE/is_2_23/ai_n6021652
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| | Official Site of Korea Tourism Org.: History of Kimchi |
| | At the earliest stage, kimchi was just salted vegetable, but during the 12th century they saw the appearance of a new type of kimchi with some spices and seasonings, and in the 18th century, hot red pepper finally became one of the major spices for kimchi. | | | There were two types of kimchi- jangajji (sliced radish preserved in soy sauce) and sunmu sogeumjeori (salted radish). | | | As a kind of pickled vegetables, kimchi was born in Korea around the 7th century. |
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http://english.tour2korea.com/05food/Introduction/ddt_kimchi01.asp?...
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| | Kimchi San Jose CA California Japantown FAQ |
| | Despite the uniqueness of every kimchi, the basic taste of kimchi is derived from salt, lactic acid fermentation of vegetables, spices (including hot red pepper, garlic, ginger and green thread onion) and pickled fish or fresh seafoods. | | | Whole-cabbage kimchi and other kimchi prepared with hot red pepper became popular after the middle of the Rhee dynasty (A. Peppers were imported to Korea in the early part of the 17th century, and the first record of it being used as an ingredient of kimchi was made in 1766. | | | Kimchi is characterized with its palatability giving sour, sweet and carbonated taste and is very different from sauerkraut which is a popular fermented vegetable product in the West. |
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http://www.omogari.biz/kimchi.html
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| | Materials of Kimchi |
| | Burdock Kimchi is made by scalding lightly in boiling vinegar and water. | | | Among the fish juices for kimchi, anchovy juice, shrimp juice and yellow corbenia juice are popular throughout Korea. | | | The pungent leaves are used for kimchi or Na-mul (raw, scalded, or fried and flavored vegetables). |
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http://park.org/Cdrom/Pavilions/Kimchi/bbb.html
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| | Science of Pickles: Kimchi Recipe |
| | Koreans possess a passionate fondness for kimchi, serving this spicy fermented pickled vegetable dish at most meals. | | | Although there are scores of varieties, kimchi is usually made with cabbage. | | | Salt extracts water from kimchi by osmosis, making it crisp. |
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http://www.exploratorium.edu/cooking/pickles/recipe-kimchi.html
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| | Asia Food Features: World of Korean Foodk |
| | Kimchi is the basic side dish at every Korean meal; it is also an ingredient in other popular dishes such as kimchi stew, kimchi pancakes, kimchi fried rice and kimchi ramyeon (ramen noodles). | | | Kimchi is being widely tried in various ways in an effort to create new tastes and flavors. | | | Kimchi is a fermented vegetable dish allowing long storage. |
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http://www.asiafood.org/kimchi.cfm
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| | Kimchi Industry Is Booming |
| | Kimchi is the generic term given to a group of fermented foods combining either cabbage or radishes and chiles, garlic, fish sauce, ginger, and sometimes pickled fish or fresh seafoods. | | | It is thought that the origin of kimchi is Chinese pickles, which were brought into Korea and changed by cooks to form several types of kimchi to suit the taste of Koreans during the Shilla (A. 654&endash;935) and Korea (A. 918-1392) dynasties. | | | Serve kimchi as an accompaniment to any stir-fried Asian dishes and to grilled or broiled meats. |
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http://www.fiery-foods.com/zine-industry/kimchi.html
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| | Kimchi Bistro |
| | Kimchi soup ($7.99) is very spicy, because it is similar to Korean kimchi soup. | | | Kimchi, which is a very important side dish for Koreans, is delicious but it is very spicy. | | | You also choose the degree of spiciness and ingredients, which are beef, seafood and pork. |
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http://myhome.spu.edu/healyt/rw438/kimchibistro.html
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| | SignOnSanDiego.com > News > World -- A storm in a kimchi pot? South Korea's national dish sends diplomats into ... |
| | Low-calorie and vitamin-rich, kimchi is made primarily of cabbage spiced with hot pepper and garlic for its mouth-scorching punch. | | | Kimchi is a national dish on this rugged, climatically extreme peninsula, and the love affair with spicy delicacies is so old that garlic even appears in the nation's creation myth. | | | A universal dish at breakfast, lunch or dinner, it was originally developed to preserve vegetables through cold weather, and pots of kimchi can still be seen on rooftops during the winter. |
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http://www.signonsandiego.com/news/world/20051114-0915-kimchiblues.html
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| | Science of Pickles: Korea's Kimchi Passion |
| | Kimchi is a traditional spicy pickled vegetable dish in Korea. | | | Second, spices are added—particularly powdered hot red pepper, crushed garlic, and green onions—giving kimchi its zestful bite. | | | The frenzy marks the arrival of kimchi-making season, when Koreans collect ingredients for kimchi, and prepare supplies of this traditional pickled vegetable dish for winter. |
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http://www.exploratorium.edu/cooking/pickles/kimchi.html
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| | Life in Korea- Food Section |
| | Traditional kimchi greens and forest mushrooms are spiced with salted fish and shellfish such as oysters and octopus. | | | For common baech'u kimchi the softened cabbages are cut in to bitable size and mix with other ingredients. | | | A seaside region's kimchi will be saltier than that of a landlocked area, and summer cooks produce cooling water kimchis to contrast with the heartier cabbage kimchis of the autumn and winter. |
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http://www.lifeinkorea.com/cgi-bin/Food.cfm?Subject=kimchi
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| | The Korea Times : Chinese Kimchi Causes Health Panic |
| | Kimchi is a spicy fermented cabbage and radish that is the main side dish of any Korean meal. | | | I need 15 kilograms of kimchi per day which means that if I serve Chinese kimchi to customers, I could save up to 600,000 won per month,’’ said a restaurant owner, who wanted to be identified only by her family name Hwang, in Ulchiro, downtown Seoul. | | | What is of more concern to kimchi-eaters is that half of all Korean restaurants in the Seoul metropolitan area serves Chinese-made kimchi, according to a recent poll. |
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http://times.hankooki.com/lpage/nation/200509/kt2005092719171211950.htm
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| | Traditional Foods: Kimchi, the Most Famous Food in Korea TOPICS Online Magazine for ESL |
| | The original kimchi was just made of cabbage and salty water, but today it includes many kinds of ingredients such as red pepper powder, salt, sugar, pickled fish juice, seasonings, and seaweed. | | | Whole cabbage kimchi called tong kimchi (I especially like this kind.) and radish kimchi called altari kimchi are common in autumn and winter. | | | For example, in spring watery kimchi which we call mool kimchi, and Chinese cabbage are popular. |
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http://www.topics-mag.com/edition7/kimchi.htm
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| | Welcome to egullet.org |
| | Kimchi soup gets its flavor from neither stripes nor ferns, but from something widely available in supermarkets: cabbage kimchi. | | | Many recipes for this soup call for using pork stock and then adding tender pork to the soup. | | | I'm going to tell you how to make kimchi soup (in Korean, kimchi chigae), which like yuk gae jang is spicy enough to remove your head. |
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http://egullet.com/tdg.cgi?pg=ARTICLE-mamster062503
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| | Korean Traditional KIMCHI |
| | As a kind of pickled (salted) vegetable, kimchi was born in Korea around the 7th century. | | | At the earliest stage, kimchi was just salted vegetables, but during the 12th century people saw the appearance of a new type of kimchi that included some spices and seasonings. | | | It is suspected that the name kimchi originated from shimchae (salting of vegetable) before going through some phonetic changes (shimchae to dimchae to kimchae to kimchi). |
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http://www.kimchi.or.kr/eng/about/history.html
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| | Korea - Kimchi |
| | Kimch'i is basically a salted, pickled vegetable dish, often presented as a basic side dish in any Korean meal. | | | Whole radish kimch'i is made with small salted white radishes, salted anchovies, and seasoning. | | | By using red pepper with vegetables and fish, a unique method of food preservation was borne, thus leading to the adoption of kimch'i as a Korean staple. |
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http://www.marimari.com/content/korea/best_of/kimchi/kimchi.html
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| | Artcile about how Kimchee is made and Dining in Korea |
| | It is eaten in your room and consists of vegetables, eggs, fish and numerous kimchi dishes with rice and soup. | | | Kimchi stands on the threshhold of fast-food acceptance with such multinational fare as hamburgers, tacos, chow mein, ramen, sushi, hot dogs and goulash. | | | A catalog distributed by export-minded Korea advertises canned kimchi with differing labels of Chinese cabbage, radish, cucumber, white cabbage and pickled seafood. |
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http://www.fabuloustravel.com/gourmet/travel/kimchee/kimchee.html
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| | The Christian Science Monitor csmonitor.com |
| | There's even hot pepper kimchi pickled and spiced with more hot peppers. | | | But as it is pickled with red pepper, garlic, dried fish, and other ingredients, and is slowly transformed into kimchi, one realizes that the nation is simply stocking up for the winter. | | | On the wall is a 12th-century poem by Yi Kyu-bo: "Put the radish leaf into soy sauce and eat in summer, and pickle them for winter." Ceramic storage pots, spice mortars, and food facsimiles are displayed inside, but a living rendition is as close as the nearest apartment. |
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http://www.csmonitor.com/durable/1999/09/15/p19s1.htm
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| | Japan Korea Kimchi Dispute |
| | Kimchi is garlicky, peppery, pungent pickled cabbage, and it may safely be said that kimchi represents Korea. | | | Korean kimchi is made with Chinese cabbage, red pepper, garlic, salted fish and ginger, and then stored in clay containers to ferment for at least four weeks.(Korea Food Research Institute) However, Japanese kimchi is made with Chinese cabbage and artificial flavor, skipping the fermentation process. | | | Furthermore, Japanese kimchi is made to suit Japanese taste, which is less spicy and pungent than Korean one, and foreigners tend to prefer this Japanese mild kimchi. |
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http://www.american.edu/TED/kimchi.htm
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| | What not to do in Australia: What not to cook... Kimchi Jiggae |
| | A shitload of kimchi, and kimchi juice, sesame oil, 2 green chilies, garlic, an onion, some kind of meat (tuna, pork...) I used bacon...And a secret ingredient... | | | While it is frying, grab a shitload of kimchi and cut it in to bite size portions, so that you do not choke on half a cabbage whilst trying to consume the liquid death. | | | Add as much kimchi juice as you can and top off with water. |
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http://roryrunsamok.blogspot.com/2005/01/what-not-to-cook-kimchi-jiggae.html
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| | Planet Ark : SOUTH Korea Questions Safety of National Dish Kimchi |
| | Typically radish or cabbage packed with garlic, ginger and hot peppers and then pickled, kimchi is eaten with most meals in South Korea. | | | The kimchi fuss comes after Seoul questioned the safety of other food exports from China including eel, carp and beer. | | | Many have kimchi pots for home pickling and even a special refrigerator to keep the pungent stuff at the right temperature and to prevent it tainting other foodstuffs. |
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http://www.planetark.com/dailynewsstory.cfm/newsid/32728/story.htm
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| | KIMCHI CANCER |
| | Koreans possess a passionate fondness for kimchi, serving this spicy fermented pickled vegetable dish at most meals. | | | The major ingredient of kimchi is Chinese cabbage. | | | Consequently, Korean developed a method to pickle the vegatable - kimchi in 7th century. |
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http://www.zhion.com/kimchi_cancer.html
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| | Delicious Biting: One more reason to love Kimchi |
| | Think of it as spicy pork with kimchi. | | | When pork is almost cooked, throw in the kimchi and cook until kimchi is tender. | | | Buta Kimchi is great to wrap with veggies, such as perilla leaves, or pickled radish. |
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http://deliciousbiting.typepad.com/blogs/2005/09/one_more_reason.html
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| | Kimchi Sales Rise on Link to Possible Bird Flu Cure |
| | The most common preparation of kimchi for sale in markets begins with sliced Napa cabbage, which is salted, set aside for hours and then rinsed. | | | Local Korean grocers report strong sales of kimchi, a spicy cabbage dish. | | | No one quite knows what in kimchi is the magic ingredient, but its increased popularity pleases international food groceries, who believe the exposure might bring more customers to their markets. |
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http://www.washingtonpost.com/wp-dyn/content/article/2005/12/30/AR2005123001431.html?nav=rss_health
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| | Amid the threat of SARS, many Asians stock up on kimchi |
| | Koreans now produce more than 200 different chile-stuffed varieties of kimchi using everything from cabbage, radish and shrimp to picked fish, ginger and cucumbers. | | | But they cook their garlic; Koreans eat theirs raw in kimchi. | | | Koreans eat 40 pounds of kimchi annually per person, on average, with museums, foundations and research institutes now devoted to the beloved national pickle. |
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http://www.ramencity.com/eshop/kimchisars.htm
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| | I Hate My Cubicle!!! |
| | Kimchi is made by fermenting cabbage with red peppers, radishes and a lot of garlic and ginger. | | | South Korea's spicy fermented cabbage dish, kimchi, could help to cure bird flu, according to researchers. | | | Scientists at Seoul National University say they fed an extract of kimchi to 13 infected chickens - and a week later 11 of them had started recovering. |
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http://www.ihatemycubicle.com/2005/11/kimchi_may_cure.html
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| | Kimchi Factory |
| | In fact, there is already a plan in place for the kimchi recipe and this recipe is not even comparable to true Korean kimchi mainly because American tastes could not tolerate the real thing and has to be adapted to be more marketable. | | | The only similarity between the American kimchi and Korean kimchi is that they are both made from cabbage. | | | "But, kimchi is a Korean food and we are the only ones who know how to make it correctly," the employees continue. |
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http://www.geocities.com/cathylbates/Kimchi.html
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| | Ultimate Kimchi |
| | For another tasty of version of kimchi that is not quite as healthy, but a lot easier to prepare, see Quick Kimchi. | | | But the basic kimchi we are making here is one that is designed to be a tasty treat for people who have never had kimchi before, and who may not even like spicy food all that much! | | | Use kimchi as a side dish with any meal, have it with rice, or put it between two slices of toast and make a sandwich. |
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http://www.treelight.com/health/nutrition/UltimateKimchi.html
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| | RFA: South Korea, China in a Ferment Over Kimchi |
| | This is done in special pots and exudes a pungent smell caused by cabbage or radish fermenting alongside garlic, ginger, and chili peppers. | | | Kimchi ferments in pots behind a traditional wall in South Korea. | | | “Kimchi was the food that I always craved,” Sung said. |
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http://www.rfa.org/english/news/in_depth/2005/11/07/china_skor_kimchi
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| | RECIPE for Korean Cabbage Kimchi |
| | Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like. | | | Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. | | | The favorite kimchi vegetable is Chinese (or Napa) cabbage. |
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http://www.fabulousfoods.com/recipes/appetizers/pickles/kimchee.html
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| | JasonUnbound: How to Make Kimchi |
| | The only thing you really need to make kimchi is the salt: since this is a raw food, a certain amount of salt is needed to pickle and preserve the cabbage. | | | There are many types of kimchi eaten in Korea. | | | Baechu kimchi, the most common variety, is made with Chinese cabbage. |
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http://www.jasonunbound.com/kimchi.html
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| | Health.com :: World's Healthiest Foods: Kimchi (Korea) |
| | Why to try it: Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. | | | This recipe is high in sodium (due to the soy sauce and the kimchi), so if high blood pressure is a concern for you, omit the soy sauce, which will bring the sodium down about 200 milligrams. | | | The reddish fermented cabbage (and sometimes radish) dish—made with a mix of garlic, salt, vinegar, chile peppers, and other spices—is served at every meal, either alone or mixed with rice or noodles. |
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http://www.health.com/health/article/0,23414,1149143,00.html
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| | Staypuff.net - Following the life of a Perth lad in Korea |
| | It`s made of fermented vegetables - such as cabbage or turnips - that have been pickled before being stored in tightly sealed pots or jars and buried in the ground. | | | So what is kimchi: ‘This spicy-hot, extraordinarily pungent condiment is served at almost every Korean meal. | | | Open the door and you can smell the ingredients of kimchi. |
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http://staypuff.net/index.php?p=1663
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| | The Book of Kimchi - Free Shipping |
| | For hundreds of years, kimchi has been an essential part of Korean meals, and today kimchi is enjoyed by people all over the world as a staple of Korean Cuisine. | | | Each recipe includes precise directions for preparing and cooking your ingredients as well as the temperature and correct length of time for fermentation, which is the key to perfect kimchi. | | | The Book of Kimchi is more than a collection of kimchi recipes. |
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http://www.turtlepress.com/Book_of_Kimchi_p/kmc.htm
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| | Technorati Tag: kimchi |
| | Kimchi Online Korean Supermarket Buy delicious and spicy Korean Kimchi or ingredients to make your own Kimchee at home online with low price and fast shipping right to your door. | | | Available: Mak Kimchi, hot radish Kimchi, bachelor Kimchi. | | | Everything about Kimchi History and types of Kimchi, nutritional value, recipe. |
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http://technorati.com/tag/kimchi
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| | the pyongyang metro :: KIMCHI |
| | If you are somewhere in the world where you cannot get the ingredients shown here, you can try making it without the kimchi sauce, with regular (non-iodized, non-fluoridated) salt, and with the most similar chili you can find. | | | Kimchi will work without the sauce, but it helps things along. | | | The most common additional ingredients include 50-100 g of finely shredded salted fish, scallops, or oysters. |
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http://www.pyongyang-metro.com/kimchi
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| | Oisobagi Kimchi Stuffed Cucumber Kimchee |
| | Kimchi, by the way, can be made with cabbage, radishes and many other vegetables, but it always includes a hefty dose of red chiles. | | | It is the national dish of Korea, where no meal is served without at least one bowl of this spicy, condiment-like salad. | | | Stuffed cucumber kimchi is one of those hot/cold dishes so welcomed on a sunny summer day. |
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http://www.globalgourmet.com/food/egg/egg0497/kimchi.html
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| | Life in Korea: Kimchi- Korea's Food |
| | Despite a reputation for being spicy, most people usually develop a taste for it, and many foreigners also find themselves missing it after returning to their home country. | | | See the Food and Drink section for more information on Korean food, especially the kimchi listings. | | | Life in Korea extends special thanks to the Kwangju City Tourism Organization for allowing us to use some content and pictures from the 1999 Kwangju Kimchi Festival for this section. |
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http://www.lifeinkorea.com/culture/kimchi/kimchi.cfm
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| | Cooks Recipes Kimchi Recipe |
| | In 3 to 4 days the cabbage will become translucent and will be ready to serve. | | | (The liquid will bubble and the flavor will become sour.) The Kimchi should then be refrigerated. | | | Kimchi can be stored in the refrigerator for 2 months. |
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http://www.cooksrecipes.com/sauce/kimchi-recipe.html
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| | [No title] |
| | Place the stuffed cabbages and radish pieces in a large crock and cover the top with cabbage leaves. | | | Sweet Baby Media's Garden and Recipe Web Source : kimchi | | | Allow kimchi to sit a few days or more to ripen. |
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http://www.sweetbabymedia.com/recipes/allbynumber4/016320.shtml
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| | Kimchi Bistro on 43 Places |
| | History and types of Kimchi nutritional value, recipe | | | buy delicious spicy Korean Kimchi or ingredients to make your own | | | Located in the back of The Alley, the Kimchi Bistro is an awesome little Korean joint. |
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http://www.43places.com/places/view/246993
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| | Digital Chosunilbo (English Edition) : Daily News in English About Korea |
| | In March, Kang and his team fed an extract of the lactic ferment found in the pickled cabbage dish -- dubbed Leuconostoc kimchii -- to a group of chickens infected with Newcastle Disease, avian flu and other respiratory illnesses. | | | Kang Sa-ouk said Tuesday they created a food mixture containing a lactic ferment from kimchi that is effective against the avian flu and sent it to Indonesia, where the virus is rampant. | | | Among the many miraculous properties attributed to the Korean staple side dish kimchi may be the ability to cure bird flu, Seoul National University scientists say. |
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http://english.chosun.com/w21data/html/news/200510/200510110009.html
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| | Anime News Network - Staff List |
| | Dan42's love for animation started at an early age with old classics like Astroboy, Captain Harlock and the Mysterious Cities of Gold. | | | Chris lives with his wife and their four cats, Dim Sum, Sushi, Kimchi and Kyo in downtown Montreal. |
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http://skuld.animenewsnetwork.com/staff.php
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A cook's best friend