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  2. 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 ...

  3. Kimchi Mac and Cheese Recipe - AOL

    www.aol.com/food/recipes/kimchi-mac-and-cheese

    Recipe Adapted from Gluten Free-Pasta by Robin Asbell. Bring a large pot of heavily salted water to a boil for the pasta. Lightly grease a 9-inch cast iron skillet and preheat the oven to 400°F.

  4. Gimjang - Wikipedia

    en.wikipedia.org/wiki/Gimjang

    Kimchi can be eaten as an accompaniment to almost any meal and is an important part of Korean culture. [2] Recipes date back to at least the 13th century, [3] when it was made from vegetables, pickles, and either salt or a mixture of alcohol and salt. [6] Red pepper was added to the ingredients in the 17th century. [3]

  5. I Tried 8 Popular Kimchi Brands & the Best Was Perfectly ...

    www.aol.com/lifestyle/tried-8-popular-kimchi...

    Nutrition: (Per 1 Ounce): Calories: 10 Fat: 0 g (Saturated Fat: 0 g) Sodium: 270 mg Carbs: 3 g (Fiber: 1 g, Sugar: 2 g) Protein: 0 g. Midwest company Cleveland Kitchen makes fermented kraut ...

  6. Kimchi fried rice - Wikipedia

    en.wikipedia.org/wiki/Kimchi_fried_rice

    Without completing the process, the resultant dish can be mushy in texture. Along with kimchi and rice, kimchi fried rice can contain many kinds of ingredients. [3] Pork or spam are the most common; however, beef, chicken, bacon, ham, canned tuna, or shrimp can be used. Instead of meat, mushrooms can be used as a replacement, in which case the ...

  7. 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]

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

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

    This initial burst of flavor is what gives kimchi its appeal and makes it a perfect partner for milder foods like rice. The best-kept secret to the ultimate, flavorful kimchi is actually cooking ...

  9. Baek-kimchi - Wikipedia

    en.wikipedia.org/wiki/Baek-kimchi

    Baek-kimchi [1] (백김치) or white kimchi [1] is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. [2] Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. [ 3 ]