ISHS Acta Horticulturae 770: XXVII International Horticultural Congress - IHC2006: International Symposium on Cultivation and Utilization of Asian, Sub-tropical, and Underutilized Horticultural Crops
KIMCHI - KOREAN FERMENTED VEGETABLES |
| Author: | Kun-Young Park |
| Keywords: | kimchi, fermentation, functionality, lactic acid bacteria |
| Abstract:
Kimchi is a group of traditional fermented vegetable foods consumed as the main side dish in the Korean diet. Salted vegetables as preserved foods were consumed since 2000 years ago in Korea. The word kimchi originated from chimchae, the Chinese character, meaning pickled vegetables with salt. Chimchae was called dimchae, dimchi and then kimchi in sequence by word of mouth transfer. | |
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