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Kimchi (김치) is the accepted word in both North and South Korean standard languages. Earlier forms of the word include thimchoy (팀ᄎᆡ), a Middle Korean transcription of the Sino-Korean word 沈 菜 (literally "submerged vegetable"). Thimchoy appears in Sohak Eonhae, [13] the 16th century Korean rendition of the Chinese book, Xiaoxue. [14]
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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 ...
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 ...
Bulgogi (/ b ʊ l ˈ ɡ oʊ ɡ i / buul-GOH-ghee, UK also / ˈ b ʊ l ɡ ɒ ɡ i / BUUL-gog-ee, US also / ˈ b uː l ɡ oʊ ɡ i / BOOL-goh-ghee; [2] Korean: 불고기, lit. ' fire meat ') is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle.
Dongchimi is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine.As the name dong (hangul: 동; hanja: 冬; literally "winter") and chimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.
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Joseph Qimḥi or Kimchi (1105–1170) (Hebrew: יוסף קמחי) was a medieval Jewish rabbi and biblical commentator. He was the father of Moses and David Kimhi, and the teacher of Rabbi Menachem Ben Simeon and poet Joseph Zabara. Grammarian, exegete, poet, and translator; born in southern Spain about 1105; died about 1170.