{"id":25,"date":"2008-10-22T22:51:49","date_gmt":"2008-10-23T02:51:49","guid":{"rendered":"https:\/\/blogs.transparent.com\/korean\/?p=25"},"modified":"2008-10-22T22:51:49","modified_gmt":"2008-10-23T02:51:49","slug":"kimchee","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/korean\/kimchee\/","title":{"rendered":"Kimchee (\uae40\uce58)"},"content":{"rendered":"<p>This wouldn&#8217;t be a Korean blog without a mention of kimchee (<strong>\uae40\uce58<\/strong>) or fermented napa cabbages mixed with garlic, red pepper powder, salt and green onions.\u00a0 If you ever decide to make kimchee (<strong>\uae40\uce58<\/strong>), be aware that it can take about a day or several days to soak the cabbages in water.\u00a0 This is done to soften the cabbage and to clean out any dirt that may not have been washed off.\u00a0 Kimchee (<strong>\uae40\uce58<\/strong>)\u00a0is the main staple of the Korean diet.\u00a0 It is infamous among foreigners for its spiciness.\u00a0 I can&#8217;t help but chuckle because my non-Korean friends always gulp down a glass of water after trying some kimchee (<strong>\uae40\uce58<\/strong>).\u00a0 Any newbies to kimchee should take note to drink a glass of milk or to bite into a banana to neutralize the spiciness of kimchee (<strong>\uae40\uce58<\/strong>).\u00a0 It works way better than water. LOL.<\/p>\n<p>There are so many varieties of kimchee (<strong>\uae40\uce58<\/strong>).\u00a0 For example there is kimchee jjike (<strong>\uae40\uce58\ucc0c\uac1c<\/strong>) which is kimchee (<strong>\uae40\uce58<\/strong>) prepared in a soup format topped with tofu.\u00a0 Kimchee (<strong>\uae40\uce58<\/strong>)\u00a0based dishes are not limited to cabbages.\u00a0 Sometimes radishes are cut into block squares in a dish called kkak duki (<strong>\uae4d\ub450\uae30<\/strong>).\u00a0 At other times green\u00a0cucumbers are cut into fourths, (but not cut all the way) in a dish called oi kimchee (<strong>\uc624\uc774 \uae40\uce68<\/strong>).<\/p>\n<p>My favorite kimchee (<strong>\uae40\uce68<\/strong>)\u00a0variety is chongkkak kimchee (<strong>\uccad\uae4d \uae40\uce68<\/strong>) which are on average about the length of 3\/4 of a twinkie.\u00a0 A green leafy stem is sometimes attached a the head of the radish, which can also be used to eat with rice.\u00a0 I also love mul kimchee (<strong>\ubb3c \uae40\uce58<\/strong>).\u00a0 It may not appear to look like it belongs in the kimchee (<strong>\uae40\uce68<\/strong>)\u00a0family, but I listed it here because technically I think it is a variety of kimchee (<strong>\uae40\uce68<\/strong>), abeit a distant one.\u00a0 Mul kimchee (<strong>\ubb3c \uae40\uce58<\/strong>) is a water based soup-ish dish with thinly sliced radish squares and carrots.\u00a0 It also contains garlic and small squares of cabbage as well.\u00a0 It tastes salty instead of spicy and its served cold.\u00a0 It&#8217;s great to have it during the humid months of the summer season in Korea.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This wouldn&#8217;t be a Korean blog without a mention of kimchee (\uae40\uce58) or fermented napa cabbages mixed with garlic, red pepper powder, salt and green onions.\u00a0 If you ever decide to make kimchee (\uae40\uce58), be aware that it can take about a day or several days to soak the cabbages in water.\u00a0 This is done&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/korean\/kimchee\/\">Continue Reading<\/a><\/p>","protected":false},"author":22,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[70,2933],"class_list":["post-25","post","type-post","status-publish","hentry","category-uncategorized","tag-food","tag-kimchee"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":0,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/25\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/categories?post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/tags?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}