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2. Nabak-kimchi - Wikipedia

   en.wikipedia.org/wiki/Nabak-kimchi

   Nabak-kimchi [1] (나박김치) is a watery kimchi, similar to dongchimi, in Korean cuisine.It is made of Korean radish and napa cabbage (called baechu, hangul 배추, in Korean) as main ingredients, thinly sliced into rectangular shapes, salted and mixed with vegetables and spices such as cucumber, scallion, Java water dropwort (called "minari", 미나리 in Korean), garlic, ginger, red ...

3. What Is Kimchi, the Ultimate Staple in Korean Cuisine? - AOL

   www.aol.com/lifestyle/kimchi-ultimate-staple...

   What many families, including mine, do is keep the prepared kimchi in the fridge since cold temperatures could slow the fermentation process, and thus keep the kimchi fresher for a longer period ...

4. Kimchi - Wikipedia

   en.wikipedia.org/wiki/Kimchi

   Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치; RR: gimchi, IPA:) is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions , garlic , ginger , and jeotgal (a salted seafood).

5. Gat-kimchi - Wikipedia

   en.wikipedia.org/wiki/Gat-kimchi

   Gat-kimchi (Korean: 갓김치) is a regional variety of the Korean side dish kimchi, and is made from mustard greens instead of the more typical napa cabbage. [ 1 ] [ 2 ] The island Dolsando in Yeosu , South Jeolla Province is known for its gat -kimchi.

6. Everything You Need to Know About Kimchi, the Korean ... - AOL

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7. 7 Kimchi Benefits That Prove This Korean Superfood Is as ...

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8. Baechu-kimchi - Wikipedia

   en.wikipedia.org/wiki/Baechu-kimchi

   Korean brining salt, which has a larger grain size compared to common kitchen salt, is used for the initial salting of napa cabbages. Being minimally processed, it serves to help developing flavors in fermented foods. [3] Per 100 grams (3.5 oz) water, around 2 grams (0.071 oz) of salt is used. [4]

9. Review: Korean American deli Yangban Society is the Arts ...

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