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2. Gimjang - Wikipedia

   en.wikipedia.org/wiki/Gimjang

   The traditional solution prior to effective modern refrigeration is to store kimchi in earthenware jars in the ground, buried up to the neck level of the jar to prevent the contents from freezing. [2] As the temperature falls below 0 °C, fermentation is halted and the food is preserved; it begins again as the temperature increases in spring ...

3. Jangdokdae - Wikipedia

   en.wikipedia.org/wiki/Jangdokdae

   In Korean culture, Jangdokdae (Korean: 장독대) or Jangttokttae is an outside space, most frequently a terrace, used to store or ferment food. Foods such as Kimchi, soybeans, grains, and bean and red pepper paste, are placed in Jangdok (or Onggi) earthenware jars which are then placed on the Jangdokdae. [2]

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

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

   Like other fermented foods, the sour, tangy, and umami taste of kimchi is a product of fermentation. The first step to making kimchi is the brining process, ...

6. Kimchi recipes that are taking over TikTok - AOL

   www.aol.com/kimchi-recipes-taking-over-tiktok...

   Here are five delicious kimchi recipes to get you started with this savory dish. 1. Homemade kimchi. Before cooking any meal with kimchi, it’s a good idea to know how to make it as a standalone ...

7. Onggi - Wikipedia

   en.wikipedia.org/wiki/Onggi

   This feature facilitates fermentation of food. Food commonly made in onggi includes gochujang, doenjang, kimchi, and soy sauce. With proper porosity and permeability, onggi can give an optimally ripe quality to fermented foods. Fine-tuned onggi containers are highly suitable for various kinds of fermented products. [7]

8. The Kimchi feud between South Korea and China [Video] - AOL

   www.aol.com/news/kimchi-feud-between-south-korea...

   Koreans sour on Chinese ‘Kimchi’ Sichuan’s Pao Cai fermented vegetables just scored international recognition from global standards body, the ISO The state-run Global Times called it "an ...

9. Talk:Kimchi - Wikipedia

   en.wikipedia.org/wiki/Talk:Kimchi

   A lot of the procedure is a bit generalized, too. Kimchi can be fermented for 24-48 hours, but there are different ages such as mukeunji, shin, and geotjeori (as described in the “Varieties” section). The same can be said for fermenting kimchi in canning jars, it can also be fermented in onggi.