Baek-kimchi

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Baek-kimchi
Korean.cuisine-Baek.kimchi-02.jpg
Alternative names White kimchi
Type Kimchi
Place of origin Korea
Main ingredients Napa cabbage
Cookbook: Baek-kimchi  Media: Baek-kimchi
Korean name
Hangul 백김치
Hanja 白--
Revised Romanization baek-gimchi
McCune–Reischauer paek-kimch'i
IPA [pɛ̝k̚.k͈im.tɕʰi]

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] Baek kimchi consists of salted napa cabbage, radish, minari, spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish.[4]

Baek kimchi's mild flavor and crunchy texture makes it a good appetizer when people order main dishes based on beef such as galbi or bulgogi at Korean restaurants. It is also used as a wrap for baek kimchi bossam.[5]

See also[edit]

References[edit]

  1. ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-23. Lay summary. 
  2. ^ (in Korean) Baek kimchi at Encyclopedia of Korean Culture
  3. ^ (in Korean) Baek kimchi
  4. ^ (in Korean) Baek kimchi at Doosan Encyclopedia
  5. ^ (in Korean) Well-being food, Segye Ilbo, 2009-01-22. Retrieved 2010-06-27.

External links[edit]