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