Articles
KIMCHI – KOREAN FERMENTED VEGETABLES
Article number
770_4
Pages
37 – 45
Language
English
Abstract
Kimchi is a group of traditional fermented vegetable foods consumed as the main side dish in the Korean diet.
Salted vegetables as preserved foods were consumed since 2000 years ago in Korea.
The word kimchi originated from chimchae, the Chinese character, meaning pickled vegetables with salt. Chimchae was called dimchae, dimchi and then kimchi in sequence by word of mouth transfer.
Salted vegetables as preserved foods were consumed since 2000 years ago in Korea.
The word kimchi originated from chimchae, the Chinese character, meaning pickled vegetables with salt. Chimchae was called dimchae, dimchi and then kimchi in sequence by word of mouth transfer.
Authors
Kun-Young Park
Keywords
kimchi, fermentation, functionality, lactic acid bacteria
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