Editing Kimchi (section)

==Varieties==
[[File:Korean.cuisine-Banchan-02.jpg|thumb|right|''[[Tongkimchi]]'', ''gulgimchi'' (kimchi with additional oyster) and other [[banchan]]]]
Kimchi is one of the most important staples of [[Korean cuisine]]. The Korean term "Kimchi" refers to fermented vegetables, and encompasses salt and seasoned vegetables.<ref name="Jang et al 2016">{{cite journal |doi=10.1016/j.jef.2016.06.002 |title=Does siwonhan-mat represent delicious in Korean foods? |journal=Journal of Ethnic Foods |volume=3 |issue=2 |pages=159–162 |year=2016 |last1=Jang |first1=Dai Ja |last2=Lee |first2=Ae Ja |last3=Kang |first3=Soon-A |last4=Lee |first4=Seung Min |last5=Kwon |first5=Dae Young |doi-access=free }}</ref> It is mainly served as a side dish with every meal, but also can be served as a main dish.<ref>Korean Tourism Organization. (2015). Kimchi.</ref> Kimchi is mainly recognized as a spicy fermented cabbage dish globally.<ref name="btpickle-201309" /> 

New variations of kimchi continue to be created,<ref name="kimchi-types">{{cite book |title=Cured, Smoked, and Fermented: Proceedings of the Oxford Symposium on Food and Cookery 2010|editor-last=Saberi |editor-first=Helen|year=2011 |chapter=Kimchi: Ferment at the Heart of Korean Cuisine, from Local Identity to Global Consumption |last=di Schino |first=June |publisher=Prospect Books|isbn=978-1-903018-85-9|location=Devon, UK |page=82}}</ref> and the taste can vary depending on the region and season.<ref>Kimchi. (2016). Funk & Wagnall's New World Encyclopedia, 1p. 1.</ref> Conventionally, the secret of kimchi preparation was passed down by mothers to their daughters in a bid to make them suitable wives to their husbands.<ref name="Chung et al 2017" /> However, with the current technological advancement and increase in social media use, many individuals worldwide can now access recipes for kimchi preparation.<ref name="Chung et al 2017">{{cite journal |doi=10.1016/j.jef.2017.12.001 |title=Recovering the royal cuisine in Chosun Dynasty and its esthetics |journal=Journal of Ethnic Foods |volume=4 |issue=4 |pages=242–253 |year=2017 |last1=Chung |first1=Hae-Kyung |last2=Shin |first2=Dayeon |last3=Chung |first3=Kyung Rhan |last4=Choi |first4=Soe Yeon |last5=Woo |first5=Nariyah |doi-access=free }}</ref>

Kimchi can be categorized by main ingredients, regions or seasons. Korea's northern and southern sections have a considerable temperature difference.<ref name="yahookorea">[http://kr.dictionary.search.yahoo.com/search/dictionaryp?&p=%EA%B9%80%EC%B9%98&subtype=enc&pk=11788300&field=id "Kimchi." Yahoo Korean Encyclopedia] {{webarchive|url=https://web.archive.org/web/20090124003032/http://kr.dictionary.search.yahoo.com/search/dictionaryp |date=24 January 2009 }}</ref> There are over 180 recognized varieties of kimchi.<ref name="Korea Tourism Organization">{{Cite web |url=http://english.visitkorea.or.kr/enu/SH/whatToBuy/whatToBuy.jsp?action=item&cid=995700 |website=english.visitkorea.or.kr |title=Kimchi |access-date=1 April 2015 |archive-date=18 January 2020 |archive-url=https://web.archive.org/web/20200118050048/http://english.visitkorea.or.kr/enu/SH/whatToBuy/whatToBuy.jsp?action=item&cid=995700 |url-status=dead }}</ref> The most common kimchi variations are:
* ''[[Baechu-kimchi]]'' ({{lang|ko|배추김치}}) spicy napa cabbage kimchi, made from whole cabbage leaves
* ''Baechu-geotjeori'' ({{lang|ko|배추겉절이}}) unfermented napa cabbage kimchi
* ''Bossam-kimchi'' ({{lang|ko|보쌈김치}}) wrapped kimchi
* ''[[Baek-kimchi]]'' ({{lang|ko|백김치}}) white kimchi, made without chili pepper
* ''[[Dongchimi]]'' ({{lang|ko|동치미}}) a non-spicy watery kimchi
* ''[[Nabak-kimchi]]'' ({{lang|ko|나박김치}}) a mildly spicy watery kimchi
* ''Chonggak-kimchi'' ({{lang|ko|총각김치}}) cubed [[chonggak radish|chonggak "ponytail" radish]], a popular spicy kimchi
* ''[[Kkakdugi]]'' ({{lang|ko|깍두기}}) spicy cubed [[Korean radish]] strongly-scented kimchi containing fermented shrimp
* ''Oi-sobagi'' ({{lang|ko|오이소박이}}) cucumber kimchi that can be stuffed with seafood and chili paste, and is a popular choice during the spring and summer seasons
* ''[[Pa-kimchi]]'' ({{lang|ko|파김치}}) spicy green onion kimchi
* ''[[Yeolmu-kimchi]]'' ({{lang|ko|열무김치}}) is also a popular choice during the spring and summer, and is made with [[yeolmu radish]]es, and does not necessarily have to be fermented.
* ''[[Gat-kimchi]]'' ({{lang|ko|갓김치}}), made with [[Indian mustard]]
* ''Yangbaechu-kimchi'' (양배추 김치) spicy cabbage kimchi, made from "headed" [[cabbage]] leaves (as opposed to napa cabbage)

Kimchi from the northern parts of Korea tend to have less salt and red chili and usually do not include brined seafood for seasoning. Northern kimchi often has a watery consistency. Kimchi made in the southern parts of Korea, such as [[Jeolla Province]] and [[Gyeongsang Province]], uses salt, chili peppers and ''[[myeolchijeot]]'' ({{lang|ko|멸치젓}}, brined [[Anchovies as food|anchovy]] allowed to ferment) or ''[[saeujeot]]'' ({{lang|ko|새우젓}}, brined shrimp allowed to ferment), ''myeolchiaekjeot'' ({{lang|ko|멸치액젓}}), anchovy fish sauce, ''kkanariaekjeot'' ({{lang|ko|까나리액젓}}), liquid anchovy [[Jeotgal|jeot]], similar to [[fish sauce]] used in Southeast Asia, but thicker.

''[[Saeujeot]]'' ({{lang|ko|새우젓}}) or ''myeolchijeot'' is not added to the kimchi spice-seasoning mixture, but is simmered first to reduce odors, eliminate tannic flavor and fats, and then is mixed with a thickener made of rice or wheat starch ({{lang|ko|풀}}). This technique has been falling into disuse in the past 40 years.

=== Color ===
[[White kimchi]] is neither red nor spicy. It includes white [[Baechu-kimchi|napa cabbage kimchi]] and other varieties such as white [[Korean radish|radish]] kimchi (''[[dongchimi]]''). Watery white kimchi varieties are sometimes used as an ingredient in a number of dishes such as cold noodles in ''dongchimi'' [[brine]] (''dongchimi-guksu'').

=== Age ===
* ''[[Geotjeori]]'' ({{lang|ko|겉절이}}): fresh, unfermented kimchi.
* ''Mugeun-ji'' ({{lang|ko|묵은지}}), also known as ''mugeun-kimchi'' ({{lang|ko|묵은김치}}): aged kimchi

===Region===
[[File:Kimchi jar.JPG|thumb|Empty traditional [[onggi|jar]]s (''onggi'', 옹기), used for storing kimchi, gochujang, [[doenjang]], soy sauce and other pickled banchan (side dishes)]]
The following regional classification dates to the 1960s. Since then, kimchi-making practices and trends in Korea have diverged from it.<ref name="yahookorea"/>
* [[Pyongan Province]] Non-traditional ingredients have been adopted in rural areas due to severe food shortages.
* [[Hamgyong Province]]: Due to its proximity to the ocean, people in this particular region use fresh fish and oysters to season their kimchi.
* [[Hwanghae Province]]: The taste of kimchi in Hwanghae Province is not bland but not extremely spicy. Most kimchi from this region have less color since red chili flakes are not used. The typical kimchi in Hwanghae Province is called hobakji (호박지). It is made with pumpkin (''bundi'').[[File:Korean.food-kimchi-02.jpg|thumb|right|''[[Kimchi-buchimgae]]'', a savory Korean pancake with kimchi]]
* [[Gyeonggi Province]]
* [[Chungcheong Province]]: Instead of using fermented fish, people in the region rely on salt and fermentation to make savory kimchi. Chungcheong Province has the most varieties of kimchi.
* [[Gangwon Province, South Korea]]''/''[[Kangwon Province, North Korea]]: In Gangwon Province, kimchi is stored for longer periods. Unlike other coastal regions in Korea, kimchi in this area does not contain much salted fish.
* [[Jeolla Province]]: Salted [[yellow corvina]] and salted [[Pacific rudderfish|butterfish]] are used in this region to create different seasonings for kimchi.
* [[Gyeongsang Province]]: This region's cuisine is saltier and spicier. The most common seasoning components include [[myeolchijeot]] ({{lang|ko|멸치젓}}) which produces a briny and savory flavor. They also use oysters in their kimchi.
* Foreign countries: In some places of the world people sometimes make kimchi with western [[cabbage]] and many other alternative ingredients such as [[broccoli]].<ref>{{cite web |title=North Texas Traditional Living |website=Making Kimchi |url=http://www.traditionaltx.us/Heidi%27s%20kimchi%20recipe.pdf |access-date=14 February 2011 |archive-date=24 March 2012 |archive-url=https://web.archive.org/web/20120324081954/http://www.traditionaltx.us/Heidi%27s%20kimchi%20recipe.pdf |url-status=live }}</ref><ref>{{cite web |title=TreeLight |website=Ultimate Kimchi |url=http://www.treelight.com/health/nutrition/UltimateKimchi.html |access-date=14 February 2011 |archive-url=https://web.archive.org/web/20101224125302/http://treelight.com/health/nutrition/UltimateKimchi.html |archive-date=24 December 2010 }}</ref>

===Seasonal variations===
Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration. Although the advent of modern refrigeration – including [[Kimchi refrigerator|kimchi refrigerators]] specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation – has made this seasonality unnecessary, Koreans continue to consume kimchi according to traditional seasonal preferences.<ref>{{Cite news|url=http://www.tdctrade.com/imn/02031402/food19.htm|title=High-tech kimchi refrigerators keep Korea's favorite food crisp|publisher=Hong Kong Trade Development Council|date=14 March 2002|access-date=14 February 2008|archive-date=29 January 2008|archive-url=https://web.archive.org/web/20080129195513/http://www.tdctrade.com/imn/02031402/food19.htm|url-status=dead}}</ref>

[[File:Korean-Dongchimi-01.jpg|thumb|''[[Dongchimi]] ({{lang|ko|동치미}})'' is largely served during winter. Dongchimi is also used to make buckwheat ''[[naengmyeon]]'', a popular dish during hot months.]]

====Spring====
After a long period of consuming ''[[gimjang]] kimchi'' ({{lang|ko|김장김치}}) during the winter, fresh [[potherb]]s and vegetables were used to make kimchi. These kinds of kimchi were not fermented or even stored for long periods of time but were consumed fresh.

====Summer====
[[File:Yeolmukimchi 3.jpg|thumb|[[Yeolmu-kimchi|''Yeolmu''-kimchi]], cold, watery kimchi that is usually eaten with oily foods, is consumed mostly in the summer.]]
[[Yeolmu radish]]es and cucumbers are summer vegetables made into kimchi, ''[[yeolmu-kimchi]]'' ({{lang|ko|열무김치}}) which is eaten in several bites. Brined fish or shellfish can be added, and freshly ground dried chili peppers are often used.

====Autumn====
''[[Baechu]] kimchi'' is prepared by inserting blended stuffing materials, called ''sok'' (literally ''inside''), between layers of salted leaves of uncut, whole [[Napa cabbage]]. The ingredients of ''sok'' ({{lang|ko|속}}) can vary, depending on the regions and weather conditions. Generally, ''baechu kimchi'' used to have a strong salty flavor until the late 1960s, before which a large amount of ''[[myeolchijeot]]'' or ''[[saeujeot]]'' had been used.

''Gogumasoon Kimchi'' is made from sweet potato stems.
====Winter====
Traditionally, the greatest varieties of kimchi were available during the winter. In preparation for the long winter months, many types of [[gimjang|kimjang]] kimchi ({{lang|ko|김장 김치}}) were prepared in early winter and stored in the ground in large kimchi pots. Today, many city residents use modern [[kimchi refrigerator]]s offering precise temperature controls to store kimjang kimchi. November and December are traditionally when people begin to make kimchi; women often gather together in each other's homes to help with winter kimchi preparations.{{r|nyt2010}} "Baechu kimchi" is made with salted [[baechu]] filled with thin strips of [[Korean radish|radish]], parsley, pine nuts, pears, chestnuts, shredded red pepper, [[Umbilicaria esculenta|manna lichen]] ({{Korean|석이 버섯||seogi beoseot}}), garlic, and ginger.

===Korean preference===
As of 2004, the preference of kimchi preparation in Korean households from the most prepared type of kimchi to less prepared types of kimchi was: ''baechu'' kimchi, being the most prepared type of kimchi, then ''[[kkakdugi]]'', then ''[[dongchimi]]'' and then ''chonggak'' kimchi. ''Baechu'' kimchi comprised more than seventy percent of marketed kimchi and radish kimchi comprised about twenty percent of marketed kimchi.<ref name="Hui2004">{{Cite book|editor1-last=Hui|editor1-first=Y. H.
|url=https://books.google.com/books?id=dVpQVJ46C5gC&q=Samguozhi|title=Handbook of Vegetable Preservation and Processing
|editor2-last=Ghazala|editor2-first=Sue
|editor3-last=Graham|editor3-first=Dee M.
|editor4-last=Murrell|editor4-first=K. D.
|editor5-last=Nip|editor5-first=Wai-Kit
|date=12 September 2003|publisher=CRC Press|isbn=978-0-203-91291-1|language=en
|pages=190–191}}</ref>