Cabbage that has been fermented by various lactic acid bacteria.
1 The result is kimchi , a pungent accompaniment to noodles or chicken broth.
2 I transformed last week's celeriac and red cabbage into an Irish kimchi .
3 That's about same as pureed tomatoes and it's considered optimum for kimchi .
4 Meat lovers can try the Pork Belly Confit with kimchi broth.
5 Together the three groups dominated the kimchi for the rest of the experiment.
6 Indeed, the noodles, mixed with cucumber, egg, kimchi , and ginger, were exceptionally tasty.
7 The GRP kimchi had higher glucose content but lower fructose content than control kimchi .
8 These are great served with hummus, sweet chilli ketchup or kimchi on the side.
9 Thanks to this one, my fridge is stocked with fiery kimchi at all times.
10 I don't want to go to the Korean supermarket to buy freshly rotted kimchi .
11 Extras, including a crispy pork spice bag with kimchi mayo, are also on offer.
12 No significant difference was indicated in the archaeal DGGE profile among different types of kimchi .
13 In return, they gave me bowls of kimchi noodles and taught me a little Korean.
14 It's like trying to make coleslaw out of kimchi .
15 While kimchi can be made from almost any vegetable, it typically consists of cabbages or radishes.
16 Viruses upon bacteria As the microbial ecology of the kimchi changed, so too did its chemistry.
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