What is Kimchi? Is it vegetarian?

Answer 1

Yes, it is formented cabbage

Answer 2

Kimchi, also known as gimchi or kimchee is a traditional Korean dish

3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Makes about 1 1/2 Quarts

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

It's very vegetarian....

Answer 3

Kimchi
Vegetarian Journal, March-April, 2004 by Nancy Berkoff
KOREAN FOOD IS HEARTIER AND MORE HOTLY flavored than other Asian cuisines. Korean soy sauce is darker than Japanese soy sauce, and hot chilies are used more liberally than in Thai cuisine. The traditional Korean flavor profile is a combination of soy sauce, garlic, brown sugar, sesame seeds, sesame oil, and hot chilies, served with salted vegetables. Also, Korea has harsh, cold winters. Methods were developed over the years to insure a variety of vegetables in winter menus. These methods included salting and fermenting vegetables so they could last through the entire winter. Kimchi is probably the most renowned of these preserved vegetables.

You may have heard of kimchi. It is a flavorful food that is rich in minerals, including calcium and iron, vitamins A and C, and niacin. In fact, it was originally used as a source of nutrients when fresh produce was not available. The most prevalent type is made with green cabbage that is salted, fermented in earthenware jars, and heavily seasoned with hot chilies.

Kimchi is usually divided into two categories, seasonal or stored. Seasonal kimchi is made with spring and summer vegetables, such as zucchini, summer squash, cucumbers, sprouts, and pea vines. It is designed for short-term use and does not have a long shelf life. Young cabbage kimchi, cucumber kimchi, and baby radish kimchi are some examples of seasonal kimchi. The stored variety, which is meant to last over the long winter months, is usually made with cabbage, onions, and chili. Whole cabbage kimchi, diced radish kimchi, and ponytail cabbage kimchi are common examples. Both types are made almost year-round nowadays, as the availability of most vegetables has increased. (cont)

Answer 4

Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually based on Chinese cabbage. The word's archaic pronunciation was chim-chae (Hangul: 침채; Hanja: 沈菜), meaning "steeped/submerged vegetable". However, since the pronunciation's drastic change, kimchi is no longer associated with its original Hanja (Lee 2000).
In Korea, kimchi is served with most regular meals, and is also used as an ingredient in cooking, including kimchi jjigae (kimchi soup), kimchi bokkeumbap (kimchi fried rice), and other dishes.

Though there are hundreds of variations, most types of kimchi tend to have a strong, spicy, tangy flavour and odor.

Answer 5

Kimchi is a traditional cabbage that is very spicy and the favourite things for korean.In korea people was making kimchi a 100 years ago.and it need to prepared for during summer.Because during winter they need to put them under a ground to make it nice.Ok try kimchi because i like it very muck.Ok bye.

Answer 6

You don't know what Kimchi is? It's cabbage marinated in spices hotter than anything you've ever tasted in your life. It's very popular in Korea and people who are Korean and in the US. I don't know if other oriental groups eat it but - just a little bit dipped in a bowl of soup is about all my stomach and digestive system can handle. It adds a whopping zing to anything it touches! If you like hot food - it's the best thing EVER.

Answer 7

Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually based on Chinese cabbage. The word's archaic pronunciation was chim-chae (Hangul: 침채; Hanja: 沈菜), meaning "steeped/submerged vegetable". However, since the pronunciation's drastic change, kimchi is no longer associated with its original Hanja (Lee 2000).
In Korea, kimchi is served with most regular meals, and is also used as an ingredient in cooking, including kimchi jjigae (kimchi soup), kimchi bokkeumbap (kimchi fried rice), and other dishes.

Though there are hundreds of variations, most types of kimchi tend to have a strong, spicy, tangy flavour and odor.

Source(s):

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NickAbout Me
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Kim Chi is a Korean spicy vegetable preserved in a jar. It's really good for appetizer

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MikeAbout Me
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Spicy pickled cabbage Korean in origin I believe

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it is a Korean dish some what like sauerkraut. some is a little spicy.

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joyceelea...About Me
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Kimchi
Vegetarian Journal, March-April, 2004 by Nancy Berkoff
KOREAN FOOD IS HEARTIER AND MORE HOTLY flavored than other Asian cuisines. Korean soy sauce is darker than Japanese soy sauce, and hot chilies are used more liberally than in Thai cuisine. The traditional Korean flavor profile is a combination of soy sauce, garlic, brown sugar, sesame seeds, sesame oil, and hot chilies, served with salted vegetables. Also, Korea has harsh, cold winters. Methods were developed over the years to insure a variety of vegetables in winter menus. These methods included salting and fermenting vegetables so they could last through the entire winter. Kimchi is probably the most renowned of these preserved vegetables.

You may have heard of kimchi. It is a flavorful food that is rich in minerals, including calcium and iron, vitamins A and C, and niacin. In fact, it was originally used as a source of nutrients when fresh produce was not available. The most prevalent type is made with green cabbage that is salted, fermented in earthenware jars, and heavily seasoned with hot chilies.

Kimchi is usually divided into two categories, seasonal or stored. Seasonal kimchi is made with spring and summer vegetables, such as zucchini, summer squash, cucumbers, sprouts, and pea vines. It is designed for short-term use and does not have a long shelf life. Young cabbage kimchi, cucumber kimchi, and baby radish kimchi are some examples of seasonal kimchi. The stored variety, which is meant to last over the long winter months, is usually made with cabbage, onions, and chili. Whole cabbage kimchi, diced radish kimchi, and ponytail cabbage kimchi are common examples. Both types are made almost year-round nowadays, as the availability of most vegetables has increased. (cont)

Answer 8

Spicy pickled cabbage Korean in origin I believe

Answer 9

Kimchi is fermented cabbage. There is a spicy sauce for it and the two are FANTASTIC !

Answer 10

Yes it's vegetarian. It's spicy fermented cabbage.

Answer 11

Kim Chi is a Korean spicy vegetable preserved in a jar. It's really good for appetizer