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During the summer months, kimchi is made fresh, from seasonal vegetables. [2] For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter. [3] [4] Gimjang was listed as a UNESCO Intangible Cultural Heritage in December 2013 [5] and the 133rd Korean Intangible Cultural ...
The start of the Kimchi refrigerator dates back to 1984. At that time, LG predecessor, GoldStar (금성사), first used the word 'Kimchi refrigerator' (김치 냉장고). The model name of the first kimchi refrigerator was 'GR-063', and according to the advertisement], the inside was made of stainless steel and the internal temperature could be ...
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 ...
The word then became cimchuy with the loss of the vowel o (ㆍ) in Korean language, then kimchi, with the depalatalized word-initial consonant. In Modern Korean, the hanja characters 沈菜 are pronounced chimchae (침채), and are not used to refer to kimchi, or anything else. The word kimchi is not considered as a Sino-Korean word. [15]
This guide shares the science behind produce shelf life and the best storage techniques.
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Yeolmu-kimchi [1] (열무김치) or young summer radish kimchi [1] is one of the many types of kimchi, a popular banchan (Korean: 반찬, Korean side dish). Although the yeolmu (young summer radish) has a small and thin taproot that does not have much use, its thick and abundant green leaves are constantly used throughout spring and summer to make yeolmu-kimchi.
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