Kimchi and Pickling

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Difference between Kimchi and Pickling

Kimchi vs. Pickling

Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.

Brine

Brine is a high-concentration solution of salt (usually sodium chloride) in water.

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Cabbage

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.

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Celery

Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity.

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Chili pepper

The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.

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Cucumber

Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae.

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Eggplant

Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit.

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Fermentation in food processing

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

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Garlic

Garlic (Allium sativum) is a species in the onion genus, Allium.

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Jangajji

Jangajji or pickled vegetables is a type of banchan (side dish) made by pickling vegetables.

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Kimchi

Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).

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Korea

Korea is a region in East Asia; since 1945 it has been divided into two distinctive sovereign states: North Korea and South Korea.

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Lactobacillales

Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.

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Lactobacillus plantarum

Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter.

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Leuconostoc mesenteroides

Leuconostoc mesenteroides is a bacterial species sometimes associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages).

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List of pickled foods

This is a list of pickled foods.

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Napa cabbage

Napa or nappa cabbage (Brassica rapa subsp. pekinensis or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine.

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Pao cai

Pao cai is a type of pickle, usually pickled cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Szechuan cuisine.

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Sauerkraut

Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.

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Tomato

The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.

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Torshi

Torshi (Aramaic:ܡܟ̇ܠܠArabic: مخلل mukhallal, Persian: ترشى torshi; Kurdish: ترشى Tirşîn, tirşî, trshin; turşu; τουρσί toursi; туршия turshiya; Bosnian, Croatian, Serbian: turšija/туршија; Albanian: turshi Hebrew: חמוצים, khamusim) are the pickled vegetables of the cuisines of many Balkan and Middle East countries.

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