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Kimchi is a fermented Korean side dish that was once buried in the ground to survive winter
Kimchi is salted and fermented vegetables, most often Chinese cabbage or Korean radish, seasoned with chili powder, garlic, ginger and salted seafood. It appears at almost every Korean meal and in soups and stews, and hundreds of regional varieties exist. Traditionally, winter batches made during a communal gimjang were stored in large clay vessels called onggi, buried in the ground to keep them from freezing while cool enough to ferment slowly. Today many households use dedicated kimchi refrigerators instead. UNESCO has recognised the gimjang tradition as part of intangible cultural heritage.
Salt draws water out of the vegetables and creates conditions where lactic acid bacteria thrive and multiply. These bacteria produce acids that preserve the food and give kimchi its sour taste. Burying the jars keeps temperatures steady, so fermentation proceeds slowly through the winter.
Kimchi shows how a preservation method for a lean season became a national food and a symbol of identity. Its fermentation also makes it one of the world's most widely eaten fermented foods today.
Kimchi is typically eaten with nearly every Korean meal, so it is one of the most constant items on the table in Korean households.
From Wikipedia, the free encyclopedia · text CC BY-SA 4.0
Photo: 국립국어원, CC BY-SA 2.0 kr, via Wikimedia Commons
