Editing Korean cuisine (section)

===Kimchi===
{{main|Kimchi}}
[[File:Triple White Kimchi 04.jpg|thumb|right|[[Baek-kimchi]]]]
[[Kimchi]] refers to often fermented vegetable dishes, usually made with [[napa cabbage]], [[Korean radish]], or sometimes cucumber. There are 4 types of raw materials which are major ones: spices, seasonings, and other additional materials. Red and black pepper, cinnamon, garlic, ginger, onion, and mustard are the example of spices.<ref>{{Cite journal|last1=Patra|first1=Jayanta Kumar|last2=Das|first2=Gitishree|last3=Paramithiotis|first3=Spiros|last4=Shin|first4=Han-Seung|date=2016-09-28|title=Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review|journal=Frontiers in Microbiology|volume=7|pages=1493|doi=10.3389/fmicb.2016.01493|issn=1664-302X|pmc=5039233|pmid=27733844|doi-access=free}}</ref><ref>{{cite web|url=https://www.britannica.com/EBchecked/topic/317957/kimchi|title=Kimchi - food|access-date=23 June 2022|archive-date=20 May 2015|archive-url=https://web.archive.org/web/20150520231309/http://www.britannica.com/EBchecked/topic/317957/kimchi|url-status=live}}</ref><ref>Kim, M., & Chun, J. (2005). Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. International Journal of Food Microbiology, 103(1), 91-96. See Abstract.</ref> There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. In the late 15th century, it depicted Korean's custom that Korean ancestors buried kimchi jars in the ground for storage for the entire winter season, as fermented foods can keep for several years.<ref>{{Cite journal|last1=Jang|first1=Dai-Ja|last2=Chung|first2=Kyung Rhan|last3=Yang|first3=Hye Jeong|last4=Kim|first4=Kang-sung|last5=Kwon|first5=Dae Young|date=September 2015|title=Discussion on the origin of kimchi, representative of Korean unique fermented vegetables|journal=Journal of Ethnic Foods|volume=2|issue=3|pages=126–136|doi=10.1016/j.jef.2015.08.005|doi-access=free}}</ref> These were stored in traditional Korean mud pots known as [[jangdokdae]], although with the advent of refrigerators, special kimchi freezers and commercially produced kimchi, this practice has become less common. Kimchi is a vegetable-based food which includes low calorie, low fat, and no cholesterol. Also, it is a rich source of various vitamins and minerals. It contains vitamins such as vitamin A, vitamin B, vitamin C, and vitamin K and minerals which are calcium, iron, phosphorus, and selenium. The same lactobacilli bacteria found in yogurt and other fermented dairy products are also found in kimchi.<ref>{{Cite journal|last1=Hongu|first1=Nobuko|last2=Kim|first2=Angela S.|last3=Suzuki|first3=Asuka|last4=Wilson|first4=Hope|last5=Tsui|first5=Karen C.|last6=Park|first6=Sunmin|date=September 2017|title=Korean kimchi : promoting healthy meals through cultural tradition|journal=Journal of Ethnic Foods|volume=4|issue=3|pages=172–180|doi=10.1016/j.jef.2017.08.005|doi-access=free}}</ref> In 2021, Koreans collectively consumed 1,965,000 tons of Kimchi, with average Korean consuming 88.3 grams of Kimchi daily.<ref>{{Cite web |title=Document Viewer |url=https://www.wikim.re.kr/viewer/doc.html?fn=202302281031502431.pdf&rs=/upload/synap_convert/202310/ |access-date=2023-10-02 |website=www.wikim.re.kr |archive-date=4 October 2023 |archive-url=https://web.archive.org/web/20231004050402/https://www.wikim.re.kr/viewer/doc.html?fn=202302281031502431.pdf&rs=/upload/synap_convert/202310/ |url-status=live }}</ref>