It is, essentially, a Korean fermented cabbage dish. There are several different recipes, some being quite hot and some fairly mild.
Koreans love to eat kimchee!
Fermentation isn't an ingredient, it's a process. Kimchee is processed for as short as a few days to as long as a year or more.
Kimchee, which is a variant spelling of the same word.
Kimchee has a very distinctive smell.
Jalapeno peppers, wasabi, pickled ginger, and kimchee.
Bi Bim Bap for a meal Kimchee for a side dish....
Bok Choi kimchee chang dong qui lo
The famous food in Korea is Kimpop,But all the Koreans also eat Kimchi (cabbage salad with pepper in it). Koreans eat rice or noodles always with kimchi.
Kimchee jars are traditionally used in Korean cuisine to ferment and store kimchi, a spicy and tangy fermented vegetable dish. The jars help to create the ideal conditions for the fermentation process, allowing the flavors to develop and intensify over time.
There's salarite; I don't know if there are more.
yes, they are the same! the hard "G" and soft "K" sound in the Korean language are one in the same. Attempts to Romanize a non western language account for the differences in the spellings. Gimchi = Kimchi = Kimchee = Gimchee.
No. Rancid food should not be eaten as it is spoiled. That is not to say ransid foods can not be eaten in a emergency situatition but it is not recommended. Fermentation is a way of preserving some food products. Beer is a fermented food product as is Kimchee, (Korean Fermented Cabbage)