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  2. Kimchi - Wikipedia

    en.wikipedia.org/wiki/Kimchi

    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]

  3. Gimjang - Wikipedia

    en.wikipedia.org/wiki/Gimjang

    Gimjang (Korean: 김장), also spelled kimjang, [1] is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. [2] During the summer months, kimchi is made fresh, from seasonal vegetables. [2]

  4. David Kimhi - Wikipedia

    en.wikipedia.org/wiki/David_Kimhi

    Kimhi saw himself primarily as a compiler and summarizer. As a noted Hebrew grammarian, his book Mikhlol (מכלול ‎) and his dictionary of the Hebrew language called Sefer HaShorashim (ספר השורשים ‎, "Book of Roots") draws heavily on the earlier works of Judah ben David Hayyuj and Jonah ibn Janah, as well as from the work of his father.

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

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

    Kimchi has been known to provide an abundance of health benefits, making it a very powerful superfood. The common napa cabbage kimchi is packed with nutrients like vitamins A and D, 34 types of ...

  6. 7 Top Health Benefits of Kimchi, According to Registered ...

    www.aol.com/lifestyle/7-top-health-benefits...

    “Younger kimchi is great on the table as banchan, a grouping of small Korean condiments/side dishes, while more mature kimchi is best used for cooking in stir fries, stews and savory pancakes ...

  7. Napa cabbage - Wikipedia

    en.wikipedia.org/wiki/Napa_cabbage

    In Korean cuisine, napa cabbage is the main ingredient of baechu-kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. [24] The outer, tougher leaves are used in soups. It can be used in stir-fry with other ingredients, such as tofu, mushroom and zucchini. It is also eaten with hot pot ...

  8. Eating kimchi every day could help stave off weight ... - AOL

    www.aol.com/news/eating-kimchi-every-day-could...

    A new suggests eating kimchi up to 3 times a day may lower men’s obesity risk; meanwhile, radish kimchi is linked to lower occurrence of midriff bulge in men and women.

  9. Kimchi-jjigae - Wikipedia

    en.wikipedia.org/wiki/Kimchi-jjigae

    Kimchi existed as a non-spicy pickled vegetable dish well prior to the Joseon era (1392–1897); it was not until the introduction of chili peppers to the Korean peninsula mid-era that the variant of kimchi which has become the de facto standard of today was created. Kimchi-jjigae is assumed to have developed around this time as well. [2]