Talk:Kimchi

Number of varieties? Is that necessary?

A quick question, should we even discuss the number of varieties as in the current ref stating that there 200+ varieties? There are limitless varieties, any region, weather time place etc etc can influence how its made. Examples include the raw oyster variety, beef broth fish broth etc etc. Why not just state that the type of kimchi is dependent on external factors as opposed to posting an arbitrary article about pickles tell us its 200+?Coal town guy (talk) 14:41, 4 September 2018 (UTC)

I'm inclined to agree. I also went further and looked for the reference. The reference for "200 varieties" and increasing is a 4-page article in a non-specialist monthly business magazine Business Traveler International. Airplane reading. It is not likely to be an authoritative enumeration of the hundreds of kimchi varieties. That same reference is cited four times in the Wikipedia page, and the date has simply the year 2013. My library supposedly subscribes to Business Traveller International through Ebscohost, and other articles from author Logarta come up, but not this one. So maybe it would make sense to find other references, in addition to deleting the claim about 200 varieties. M.boli (talk) 20:08, 4 September 2018 (UTC)

Here is the article in question. It is not impressive, and I think some of the citations to this article are not supported by the article itself. Definitely it says 200 varieties, but it doesn't say increasing, and there is no source. [1] M.boli (talk) 22:57, 4 September 2018 (UTC)

Let me look, my Korean is only spoken, so I will not be able to find literature in Korean, BUT I can find something betterCoal town guy (talk) 16:22, 6 September 2018 (UTC)

I found a decent ref from a fermented food symposium. As I recall kimchi was a process, you made it with what you had to eat. Ergo, infinite varieties..Book name is ured, Smoked, and Fermented: Proceedings of the Oxford Symposium on Food and Cookery 2010. Please do let me know what you thinkCoal town guy (talk) 17:00, 6 September 2018 (UTC)

Seems like you found a really cool article! I reworded the sentence a little bit, but the idea is the same. Also fixed up the Business Traveler citation and added chapter title to the book you found. Super! M.boli (talk) 04:05, 7 September 2018 (UTC)

Dispute over the History of Kimchi

https://www.sciencedirect.com/science/article/pii/S2352618115000451

This is a counter to the idea that Kimchi was always white radish Kimchi. It's interesting and may be useful to the article.--KimYunmi (talk) 18:21, 17 September 2018 (UTC)

Untitled

Hello Fellow Wikipedia editors, On behalf of my fellow student team enrolled in an introductory food science course at UBC, we would like to use our newly learned food science knowledge to enhance this article on Kimchi. In particular, we are interested in exploring and contributing to information on the chemical process of fermentation of kimchi, the variations of kimchi around the world, and the food regulations surrounding kimchi in Canada. We will continue to post our outlines and drafts on this sandbox https://en.wikipedia.org/wiki/User:Jcookie98/sandbox. We welcome all comments and feedback. We look forward to contributing to Wikipedia via this course assignment. Marina Trinca Colonel, Jaedon Cooke, Anita Suen, Vijay Aditya.— Preceding unsigned comment added by Marinacolonel (talk • contribs) 05:52, 31 July 2019 (UTC)

A Commons file used on this page or its Wikidata item has been nominated for deletion

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Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 05:53, 24 February 2020 (UTC)

Kimchi subsection under Eymology

This subsection is entirely editorial without proper references. Use of primary sources to make claims about etymology is disruptive, questionable and violates WP:OR and WP:SYN: incorrect information regarding pronunciation of etymological terms, square blocks in place of Korean letters, etc. Unless, proper references can be provided, unreferenced claims should be removed. E.g. "The aspirated first consonant of timchai became unaspirated in dimchɑi, then underwent palatalization in jimchɑi. The word then became jimchui with the loss of the vowel ɑ (ㆍ) in Korean language, then Kimchi, with the depalatalized word-initial consonant. In Modern Korean, the hanja characters 沈菜 are pronounced chimchai (침채), and are not used to refer to kimchi, or anything else." Where is the reference for this statement? Also where did 'chai' come from. That's a word, sound that doesn't exist in Korean language "채" is pronounced che or chae. What is "chui" What Korean letter is that supposed to be??? This entire section is like this. Melonbarmonster2 (talk) 17:50, 10 April 2020 (UTC)