Knowra Kimchi Kimchi Kimchi is a Korean dish of salted and fermented vegetables, most commonly napa cabbage or Korean radish. Its seasoning often includes chili, garlic, ginger, and seafood-based ingredients.
Lactic acid fermentation : A microbial process in which bacteria convert sugars into lactic acid, lowering a food’s pH. Lactic acid bacteria acidify kimchi and create its characteristic tang.
Napa cabbage : An elongated Chinese cabbage with pale, crinkled leaves and thick white ribs. Its layered leaves hold seasoning well and make it the most common base for baechu kimchi.
Korean cuisine : The culinary traditions and foodways of Korea, shaped by local ingredients, history, and regional practices. Kimchi belongs to a broader cuisine built around rice, side dishes, and preserved foods.
Kimchi jjigae : A Korean stew simmered with kimchi, often with tofu, pork, or seafood. Aged kimchi’s acidity gives this stew much of its characteristic depth.
Korean diaspora : Communities of Korean origin living outside Korea, connected by varied histories and cultural practices. Kimchi-making and eating can maintain cultural ties while adapting to local ingredients and conditions.
Lactobacillus : A genus of bacteria that produces lactic acid and occurs in fermented foods and other environments. Members of this group contribute to kimchi fermentation, alongside other lactic acid bacteria.
Korean radish : A large, firm Korean radish, usually white with a green shoulder. Its crisp texture suits cubed kkakdugi and other radish-based kimchi.
Gimjang culture : The Korean communal tradition of preparing and sharing kimchi for the cold season. Its social practices have helped sustain kimchi-making knowledge across generations.
Kimchi bokkeumbap : Korean fried rice made with kimchi, rice, and other ingredients. Cooking kimchi with rice turns its tangy seasoning into the dish’s main flavor.
Korean Wave : The global spread of South Korean popular culture, including music, television, film, and food. International interest in Korean popular culture has helped bring kimchi to wider audiences.
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