Editing Kimchi (section)

== Ingredients ==

[[File:Making kimchi.jpg|thumb|Basic ingredients for kimchi: napa cabbage, radish, carrot, salt, garlic, fish sauce, chili powder and scallions. A sticky, glutinous paste of rice flour is also needed to make the seasoning of the kimchi.]]
[[File:Korean cuisine-Salted baechu-01.jpg|thumb|Salted napa cabbage before making kimchi. Cabbage is usually marinated twice to help maintain the salt in the dish.]]
[[File:Korean.Folk.Village-Minsokchon-02.jpg|thumb|Drying chili peppers for kimchi. These peppers are then made into ''gochugaru'', or chili pepper powder. This powder is added to the rice flour paste to make a seasoning paste for spicy kimchi.]]
Kimchi varieties are determined by the main vegetable ingredients and the mix of seasoning used to flavor the kimchi.

=== Vegetables ===
Cabbages ([[napa cabbage]]s, [[bomdong]], [[headed cabbage]]s) and radishes ([[Korean radish]]es, [[ponytail radish]]es, [[gegeol radish]]es, [[yeolmu radish]]es) are the most commonly used kimchi vegetables.<ref name="Britannica"/><ref name="Chin" /> Other kimchi vegetables include: [[chamchwi|aster]], [[doraji|balloon flower root]]s, [[ueong|burdock]] roots, [[celery]], [[chamnamul]], [[cilantro]], [[garden cress|cress]], [[crown daisy greens]], [[cucumber]], [[eggplant]], [[garlic chives]], [[garlic]] scapes, [[ginger]], [[Korean angelica-tree]] shoots, [[Korean parsley]], [[Korean wild chive]], [[lotus root]]s, [[mustard greens]], onions, [[Kkaennip|perilla leaves]], [[bamboo shoot]], [[momordica charantia]], [[Cucurbita moschata|pumpkin]]s, [[mucheong|radish greens]], [[rapeseed]] leaves, [[Allium × proliferum|scallion]]s, [[Edible seaweed|seaweed]], [[soybean sprout]]s, [[spinach]], [[sugar beet]]s, [[sweet potato]] vines, and [[tomato]]es.<ref name="KAC">{{Cite web|url=http://cooks.org.kp/cooking_house.php?tID=9&cID=1|title=Kimchi, sikhae|website=[[Korean Dishes|Ch'osŏn Ryori]]|publisher=[[Korean Association of Cooks]]|language=ko-KP|script-title=ko:김치, 식해|access-date=10 April 2017|archive-date=15 June 2020|archive-url=https://web.archive.org/web/20200615092530/http://cooks.org.kp/cooking_house.php?tID=9&cID=1|url-status=dead}}</ref>

=== Seasonings ===
[[Brining salt]] (with a larger grain size compared to [[kitchen salt]]) is used mainly for initial salting of kimchi vegetables. Being minimally processed, it serves to help develop flavors in fermented foods.<ref>{{cite journal |last1=Lee |first1=Mi-Ai |last2=Choi |first2=Yun-Jeong |last3=Kim |first3=Ye-Sol |last4=Chon |first4=Seo-Yeong |last5=Chung |first5=Young Bae |last6=Park |first6=Sung-Hee |last7=Yun |first7=Ye-Rang |last8=Min |first8=Sung Gi |last9=Yang |first9=Ho-Chul |last10=Seo |first10=Hye-Young |title=Effects of salt type on the metabolites and microbial community in kimchi fermentation |journal=Heliyon |date=November 2022 |volume=8 |issue=11 |pages=e11360 |doi=10.1016/j.heliyon.2022.e11360 |doi-access=free |pmid=36387467 |pmc=9663873 |bibcode=2022Heliy...811360L |display-authors=1}}</ref> Cabbage is usually salted twice when making spicy kimchi.

Commonly used seasonings include ''[[gochugaru]]'' (chili powder), [[scallion]]s, [[garlic]], [[ginger]], and ''[[jeotgal]]'' (salted seafood)<ref name="Britannica" /><ref name="Chin" /> ''Jeotgal'' can be replaced with raw seafood in colder Northern parts of the [[Korean peninsula]].<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000729133|title=kimchi|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|script-title=ko:김치|access-date=10 April 2017|archive-date=7 October 2018|archive-url=https://web.archive.org/web/20181007202117/http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000729133|url-status=live}}</ref> If used, milder ''[[saeu-jeot]]'' (salted shrimp) or ''[[jogi-jeot]]'' (salted croaker) is preferred and the amount of ''jeotgal'' is also reduced in Northern and Central regions.<ref name="Doo" /> In Southern Korea, on the other hand, a generous amount of stronger ''[[myeolchi-jeot]]'' (salted anchovies) and ''[[galchi-jeot]]'' (salted [[Trichiurus lepturus|hairtail]]) is commonly used.<ref name="Doo" /> Raw seafood or ''[[daegu-agami-jeot]]'' (salted cod gills) are used in the East coast areas.<ref name="Doo" />

Salt, scallions, garlic, fish sauce, and sugar are commonly added to flavor the kimchi.<ref>{{cite web |title=Understanding and Making Kimchi |url=https://foodsmartcolorado.colostate.edu/recipes/preservation/understanding-and-making-kimchi/ |website=Farm to Table |publisher=Colorado State University |access-date=22 February 2021 |archive-date=25 February 2021 |archive-url=https://web.archive.org/web/20210225084048/https://foodsmartcolorado.colostate.edu/recipes/preservation/understanding-and-making-kimchi/ |url-status=live }}</ref>