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	Korean Food: Kimchi
		To understand kimchi at its simplest, think of it is as divided into two kinds: seasonal kimchi (for short-term storage, made from vegetables that are fresh in the markets at any given time) and Kimjang kimchi (for long-term storage, made in quantity in late autumn).
		For Tongbaechu kimchi, handfuls of the stuffing are then pushed and spread between the leaves of the cabbage until it is all used.
		Traditional kimchi greens and forest mushrooms are spiced with salted fish and shellfish such as oysters and octopus.
	www.lifeinkorea.com /cgi-bin/Food.cfm?Subject=kimchi (973 words)

	BBC NEWS \| World \| Asia-Pacific \| Korean dish 'may cure bird flu'
		Kimchi is made by fermenting cabbage with red peppers, radishes and a lot of garlic and ginger.
		There was an increase in kimchi consumption two years ago, when thousands of people in Asia contracted Sars (severe acute respiratory syndrome).
		Kimchi was reported to have helped to prevent Sars.
	news.bbc.co.uk /1/hi/world/asia-pacific/4347443.stm (340 words)

	Kimchi - History of Korean Kimchi
		At the earliest stage, kimchi was just salted vegetable, but during the 12th century they saw the appearance of a new type of kimchi with some spices and seasonings, and in the 18th century, hot red pepper finally became one of the major spices for kimchi.
		The development of kimchi is reportedly rooted in the agrarian culture that began before the era of the Three Kingdoms on the Korean Peninsula.
		Kimchi has been scientifically proved to be highly nutritious and recommended as a future food by many nutritionists at home and abroad.
	www.koreanrestaurantguide.com /kimch/kimch_0.htm (829 words)

	Food in Korea (Basic Sauces, Kim Chi, Ceremonial Food, Table Manners and Table Settings, Traditional Korean Meal, ...
		Kimchi is a uniquely pungent mixture of fermented vegetables and its variations amounted to roughly 80 kinds of dishes during the Choson period.
		Kimchi researchers and packers have improved conventional kimchi manufacturing practices and ultimately achieved their long cherished desire for delivering 'a global kimchi' to the world markets: accordingly, kimchi makers have developed new varieties of super savory flavors and created aesthetic packs of high quality kimchi that have become 'a global preference'.
		Kimchi satisfies the appetite and is also a perfect relish which enhances the taste of other food: it has 42 mg of vitamin C per 10g, which is more than half of the US government's recommended daily allowance.
	www.asianinfo.org /asianinfo/korea/food.htm (4987 words)

	+++ About Kimchi //Korean Food Reaserch Institute +++
		Kimchi is the general term given to a group of fermented vegetable foods in Korea.
		Kimchi is an excellent example of how vegetables like Chinese cabbages and radishes can be stored for a long time in an ordinary household, especially during the winter season when fresh vegetables are scarce.
		Whole-cabbage kimchi and other kimchi prepared with hot red pepper became popular after the middle of the Rhee dynasty (A. Peppers were imported to Korea in the early part of the 17th century, and the first record of it being used as an ingredient of kimchi was made in 1766.
	kimchi.kfri.re.kr /html_en/html/kimchi_01.htm (370 words)

	kimchi
		Kimchi features a mixture of vegetables, salted sauce, red pepper and garlic well treated to create unique flavors which vary according to indivisual households and regional tradition.
		Watery Kimchi and Chiness cabbage Kimchi are popular in spring, stuffed with cucumber Kimchi and young radish Kimchi in summer, and whole cabbage Kimchi, radish roots Kimchi and Altari Kimchi are served in autumn.
		Kimchi is a fermented vegetable food and varies in its taste and nutrition according to the degree of fermentation.
	plaza.ufl.edu /ilvia/kimchi.htm (606 words)

	Kimchi and Bulgogi
		Kimchi is a pungent, fermented dish generally consisting of cabbage or turnip seasoned with salt, garlic, green onions, ginger, red pepper and shellfish.
		Kimchi is a good source of fiber and, depending on the ingredients, may contain many of the nutrients and naturally occurring chemicals that can help combat cancers of the mouth, throat, lungs, stomach, bladder, colon and cervix.
		Kimchi is also stir-fried with thin strips of pork and eaten with fresh tofu or dubu as bean curd is known in Korean.
	www.koreanculture.org /06about_korea/symbols/02kimchibulgogi.htm (1668 words)

	Kimchi@Everything2.com
		Historically, winter kimchi was prepared in late autumn as a way to preserve the harvest until the springtime.
		The tradition of burying the kimchi in large clay pots in the snow was developed to slow the fermentation process during storage.
		Kimchi was an important source of nutrition during the frost when fresh vegetables were not available.
	everything2.com /index.pl?node=kimchi (416 words)

	Health.com :: World's Healthiest Foods: Kimchi (Korea)
		Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers.
		Why to try it: Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt.
		This recipe is high in sodium (due to the soy sauce and the kimchi), so if high blood pressure is a concern for you, omit the soy sauce, which will bring the sodium down about 200 milligrams.
	www.health.com /health/article/0,23414,1149143,00.html (337 words)

	Korean Food and Dishes - Kimchi
		A seaside region's kimchi will be saltier than that of a landlocked area, and summer cooks produce cooling water kimchis to contrast with the heartier cabbage kimchis of the autumn and winter.
		To understand kimchi at its simplest, think of it is as divided into two kinds: seasonal kimchi (for short-term storage, made from vegetables that are fresh in the markets at any given time) and Kimjang kimchi (for long-term storage, made in quantity in late autumn).
		For Tongbaechu kimchi, handfuls of the stuffing are then pushed and spread between the leaves of the cabbage until it is all used.
	www.koreanrestaurantguide.com /meet_dishes/dish_kimchi.htm (972 words)

	Life in Korea: Kimchi- Korea's Food
		Despite a reputation for being spicy, most people usually develop a taste for it, and many foreigners also find themselves missing it after returning to their home country.
		Life in Korea extends special thanks to the Kwangju City Tourism Organization for allowing us to use some content and pictures from the 1999 Kwangju Kimchi Festival for this section.
		See the Food and Drink section for more information on Korean food, especially the kimchi listings.
	www.lifeinkorea.com /culture/kimchi/kimchi.cfm (124 words)

	Japan Korea Kimchi Dispute
		Kimchi is garlicky, peppery, pungent pickled cabbage, and it may safely be said that kimchi represents Korea.
		For the Koreans, Japanese kimchi is not genuine kimchi.
		Korean kimchi is made with Chinese cabbage, red pepper, garlic, salted fish and ginger, and then stored in clay containers to ferment for at least four weeks.(Korea Food Research Institute) However, Japanese kimchi is made with Chinese cabbage and artificial flavor, skipping the fermentation process.
	www.american.edu /TED/kimchi.htm (1736 words)

	Kimchi - Galbijim
		Kimchi or Gimchi or kimchee is a traditional Korean dish of fermented chile peppers and vegetables, usually based on cabbage.
		While Kimchi is generally identified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce (baechu kimchi), many different types of Kimchi exist, including regional and seasonal variations.
		In Korea, Kimchi is a popular side dish but is also often used as an ingredient in cooking, as in kimchi jjigae (kimchi soup) and kimchi bokkeumbap (kimchi fried rice) amongst other dishes.
	wiki.galbijim.com /Kimchi (564 words)

	Kimchi Vegetarian Journal - Find Articles
		Seasonal kimchi is made with spring and summer vegetables, such as zucchini, summer squash, cucumbers, sprouts, and pea vines.
		A kimchi's flavor is influenced by the type of cabbage and radish used; by the amount of chili, garlic, ginger, and onion used; and by the type of seasonal vegetables, such as cucumbers or sprouts, used.
		Ginger, garlic, and red chili pepper are the predominant seasonings for most kimchis, while cabbage, radishes, and onions are the vegetables used to form their bulk.
	findarticles.com /p/articles/mi_m0FDE/is_2_23/ai_n6021652 (870 words)

	Kimchi fermentation (Site not responding. Last check: )
		Kimchi fermentation is carried out by various microorganisms present in the raw materials and ingredients of kimchi.
		Among the 200 bacteria isolated form kimchi, the important microorganisms in kimchi fermentation are known to be Lactobacillus plantarum, L. Brevis, Streptococcus faecalis, Leuconostoc mesenteroides, and Pediococcus pentosaceus.
		The rate of kimchi fermentation was markedly affected by salt concentration and fermentation temperature, and kimchi was at an optimum for consumption when it contained 0.6-0.8% titratable acidity (pH 4.2), 3% salt, and high volatile organic acids.
	dwb.unl.edu /Teacher/NSF/C11/C11Links/kimchi.kfri.re.kr/2-1-5.htm (235 words)

	Korean Food \| Kimchi Bokumbop\| Kimchi Fried Rice
		Kimchi Bokumbop is a popular restaurant or home prepared dish that is very simple but yet delicious in taste.
		It can consist of various choices in meat and chopped kimchi, which is then sauteed together along with other vegetables such as onions, garlic and green onions.
		Usually at home, it's a way to use up kimchi before it gets too ripe to eat, in which case, it can also be used to prepare kimchi chigae.
	www.trifood.com /kimchibokumbop.html (311 words)

	Kimchi Industry Is Booming
		Kimchi is the generic term given to a group of fermented foods combining either cabbage or radishes and chiles, garlic, fish sauce, ginger, and sometimes pickled fish or fresh seafoods.
		It is thought that the origin of kimchi is Chinese pickles, which were brought into Korea and changed by cooks to form several types of kimchi to suit the taste of Koreans during the Shilla (A. 654&endash;935) and Korea (A. 918-1392) dynasties.
		In 1996, 38.9 percent of commercial kimchi was sold to institutions and military, 56.6 percent to general consumers, and the remaining 4.5 percent was exported.
	www.fiery-foods.com /zine-industry/kimchi.html (610 words)

	Asia Food Features: World of Korean Foodk
		Kimchi is a fermented vegetable dish allowing long storage.
		Kimchi is the basic side dish at every Korean meal; it is also an ingredient in other popular dishes such as kimchi stew, kimchi pancakes, kimchi fried rice and kimchi ramyeon (ramen noodles).
		Kimchi is being widely tried in various ways in an effort to create new tastes and flavors.
	www.asiafood.org /kimchi.cfm (227 words)

	Kimchi San Jose CA California Japantown FAQ
		In the spring, young cabbage and sliced-radish kimchi have a refreshing taste; cucumber kimchi (Oi Sobagi) and baby radish kimchi (Yolmu kimchi) are the most popular during the summer; for the fall season, whole-cabbage kimchi, diced-radish kimchi, and pony-tail kimchi are favorites.
		Kimchi is an important source of vitamin B group, carotene and ascorbic acid.
		Moreover, it was reported that factors in fermented cabbage of kimchi inhibit the synthesis of enzyme, which mediate the conversion of procarcinogens to proximal carcinogens involved in colon cancer.
	www.omogari.biz /kimchi.html (1222 words)

	Official Site of Korea Tourism Org.: Kimchi Making
		Kimchi is made by salting cabbage, and adding red-pepper powder, garlic, ginger, scallions and radishes.
		Well-fermented kimchi has anti-biotic functions as lactic acid bacteria produced in the process of fermentation suppresses the growth of harmful bacteria.
		Kimchi is usually sold in the basement area of department stores (where you can typically find a food court and supermarket area).
	english.tour2korea.com /03Sightseeing/ThemeTours/kimchi.asp?kosm=m3_3&konum=subm8_3 (488 words)

	Kimchi Vegetarian Journal - Find Articles
		Seasonal kimchi is made with spring and summer vegetables, such as zucchini, summer squash, cucumbers, sprouts, and pea vines.
		A kimchi's flavor is influenced by the type of cabbage and radish used; by the amount of chili, garlic, ginger, and onion used; and by the type of seasonal vegetables, such as cucumbers or sprouts, used.
		Ginger, garlic, and red chili pepper are the predominant seasonings for most kimchis, while cabbage, radishes, and onions are the vegetables used to form their bulk.
	www.findarticles.com /p/articles/mi_m0FDE/is_2_23/ai_n6021652 (870 words)

	Faculty Members
		Mukamel, Z. and Kimchi, A. (2004) Death-associated protein 3 localizes to the mitochondria and is involved in the process of mitochondrial fragmentation during cell death.
		Spivak,T. and Kimchi A. A functional genetic screen identifies regions at the C-terminal tail and death domain of DAP-kinase that are critical for its pro-apoptotic activity.
		Kimchi, A. DAP genes: novel apoptotic genes isolated by a functional approach to gene cloning.
	www.weizmann.ac.il /molgen/members/kimchi.html (1206 words)

	[No title] (Site not responding. Last check: )
		Last year, South Koreans were alarmed for the safety of their kimchi -- the spicy pickled cabbage they eat with almost every meal -- after parasite eggs were found in kimchi imported from China, where farmers often use human excrement as fertiliser.
		Koreans started producing a pickled dish similar to kimchi in about the 7th century to keep vegetables in their diet during the harsh winters.
		For lonely individuals, kimchi factories have started offering cooking tours where a person can make his or her own kimchi and walk away with about 20 kg (44 lb) of fermenting food.
	www.alertnet.org /thenews/newsdesk/SEO159738.htm (779 words)

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