13 Facts About Kimchi

Kimchi is the accepted word in both North and South Korean standard languages.

Kimchi has been a staple in Korean culture, but historical versions were not a spicy dish.

Kimchi-related items have been inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity by both South and North Korea.

The South Korean Ministry of Culture, Sports and Tourism subsequently presented the guidelines to set the term "xin qi" as the new proper Chinese translation of Kimchi while "pao cai" was an acceptable translation prior to the controversy.

Kimchi varieties are determined by the main vegetable ingredients and the mix of seasoning used to flavor the kimchi.

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Kimchi is known for its strong, spicy, flavors and odours, although milder varieties exist.

Kimchi is one of the most important staples of Korean cuisine.

The Korean term "Kimchi" refers to fermented vegetables, and encompasses salt and seasoned vegetables.

Kimchi is mainly recognized as a spicy fermented cabbage dish globally.

Kimchi can be categorized by main ingredients, regions or seasons.

Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchijeot or saeujeot, myeolchiaekjeot, kkanariaekjeot, liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker.

Kimchi can be eaten alone or with white or brown rice, but it is included in recipes of other traditional dishes, including porridges, soups, and rice cakes.

Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories.