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Kimchi

Japanese: キムチ

Illustration of Kimchi

A traditional Korean fermented food made by salting napa cabbage, then seasoning with chili, garlic, and fish sauce for lactic acid fermentation.

Kimchi is made by layering yangnyeom seasoning paste between salted napa cabbage leaves for lactic acid fermentation. Capsaicin from chili, allicin from garlic, and amino acids from fish sauce merge with fermentation to create layered complexity. As fermentation progresses, acidity increases and flavor evolves. In 2013, kimjang was inscribed as a UNESCO Intangible Cultural Heritage. This knowledge enriches the daily table. Essential foundational knowledge for learning fermentation.

Related words

Lactic acid bacteria (LAB)

A general term for bacteria that produce lactic acid from sugars. They contribute to a wide range of fermented foods including pickles, yogurt, and miso, creating acidic environments that improve preservation.

Tsukemono (Japanese Pickles)

A general term for vegetables preserved in salt, rice bran, miso, vinegar, or soy sauce. Some involve fermentation; others do not.

Food Culture

The totality of a region's or people's food-related customs, techniques, and values. Fermentation is fundamental to food cultures worldwide.

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