Kimchi: Difference between revisions
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{{Image|Baechu Kimchi.jpg|right|350px|Cabbage kimchi served along with other Korean side dishes ([[banchan]]).}} | {{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 healthy due to its [[lactic acid bacteria]]s, [[antioxidants]], and high [[fiber]] content. Although it is widely | '''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 benefits of eating kimchi include improved digestion and bowel function, others, such as increased immunity and reduced chance of cancer, are disputed due to contradicting studies or a 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> | ||
<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> | <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 00:38, 22 February 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 benefits of eating kimchi include improved digestion and bowel function, others, such as increased immunity and reduced chance of cancer, are disputed due to contradicting studies or a lack of concrete evidence.[1]
"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.