Depending what type of kimchi you're making.
Most use Chinese cabbage, kosher salt, daikon, fresh ginger, hondashi powder, dried pepper flakes, fresh garlic, carrot, large head of PAC choi /bok choy, whole daikon radish or several red radishes, carrots, onions and/or leeks, seaweed etc.
Kimchi is essentially shredded salted Chinese cabbage, cucumbers, or white radish that is spiced. This is packed into jars and allowed to ferment. It is similar to the German sauerkraut though much spicier.
kimchi is made from Chinese cabbage the recipe is as follows:
2 tbsp - Oil
1 tbsp - Soy sauce
1 tbsp - Garlic finely chopped
½ tbsp - Ginger finely chopped
1 tsp - Sugar
3 tbsp - Red pepper flakes
1 tbsp - Salt
2 tbsp - Vinegar
Method:
Blend vinegar, soy sauce, ginger, garlic, chili flakes, salt and sugar, till smooth.
Pour the dressing over the cabbage and gently toss.
Seal and refrigerate for 2 days before serving to let the cabbage wilt.
It's a Korean version of Sauerkraut. Pickled fermented cabbage including hot peppers.
Cabbage
Korea has a lot of kimchi.
Korea
Sempio - 2011 Korean Food Spring Vegetable Water Kimchi - 1.278 was released on: USA: 30 March 2012
What are you asking? Are you asking about Kimchi?
Kimchi is native to Korean culture.
Traditional kimchi does not contain fat.
Kimchi is not actually grown. It is made. Kimchi is a combination of ingredients, mainly napa cabbage and gochugaru chilis.
No, pickling is a type of seasoning. These seasonings are not used in kimchi. Kimchi is made through fermentation.
Kimchi can be very easy to make if you follow the recipe that is on www.maangchi.com. They have recipes for all kinds of kimchi linked by videos on youtube. There is a wide variety of kimchi to suit your needs.
Kimchi Chronicles - 2011 The Kimchi Chronicles Begin 1-1 was released on: USA: 4 June 2011
The code for kimchi is ffctake1foraspin but its now unavaible
Kimchi is pickled vegetables, it originated in Korea around the 7th century.