koreancookery1-4, Challenge 1: How kimchi is made

Model answer:

Kimchi is "a traditional Korean side dish of salted, fermented vegetables", most often napa cabbage or Korean radish (Wikipedia, Kimchi).

Salting: the vegetables are cut into small uniform pieces, coated with salt to draw out water, then drained. Seasoning: gochugaru, scallions, garlic, ginger and jeotgal (salted seafood such as shrimp, anchovy or fish sauce); sugar can be added. Fermentation: packed into airtight jars at room temperature for 24 to 48 hours, with gas released daily. The vegetables supply the lactic acid bacteria, so no starter is needed: Leuconostoc dominates early, then Lactobacillus and Weissella as acidity rises.

Kinds: baechu-kimchi (napa cabbage), kkakdugi (cubed radish), dongchimi (non-spicy, watery radish), baek-kimchi (white), oi-sobagi (stuffed cucumber), pa-kimchi (green onion).