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This is a delicate subject, but several studies have found a direct correlation between high consumptions of kimchi and various cancers, notably stomach and colon. ROK has amongst the highest stats for these cancers globally. Worth a mention? Hanoi Road ( talk) 16:01, 8 February 2021 (UTC)
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Change Etymology for Kimchi
Kimchi
As'chimchae 침채 (沈菜)' changed to chimchae → dimchae → kimchae → kimchi over the years, it became kimchi. In the Book Naehun 내훈 (內訓), "Juh 저 (菹)" is "Dim Chae (딤채)". Naehun 내훈 (內訓) is written by Insoo (인수대비) birth mother of King Seongjong in the 6th year of King Seongjong in the Joseon Dynasty (1475) to educate women.
In addition, in the 12th year of King Seongjong (1481), Dusieonhae 두시언해 (杜時諺解) translated “Juh 저” into “Dihi 디히”.
It is said that “Dim (딤) ” is palatally converted into “kim (김) ” or “kimchi (김치)” through “jim (짐) ” . The palatalization refers to a phenomenon that changes from'Di→Ji→Ki'. In the Hongja-hyundai-ok edition (홍자현대옥편), "Juh (저)" is translated into kimchi (김치).
Some scholars says that "Dihi (디히)" is a pure Korean word for kimchi. "Dihi" has changed to "ji" and is still used today.
https://www.kimchimuseum.com/ Bona chung ( talk) 04:56, 15 February 2021 (UTC)
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On the last sentence of the "Procedure" section, the word 'affect' should be changed to 'effect'.
"The more fermentation that occurs, the more carbon dioxide will be incorporated, which results in a very carbonated-drink-like affect."
Thank you. LilaPingvin ( talk) 13:48, 24 October 2021 (UTC)
>The first step in the making of any kimchi is to slice the cabbage or daikon into smaller, uniform pieces to increase the surface area
This isn’t true, a common style of kimchi is called pogi kimchi where the cabbage head is only sliced into halves or quarters. The Tran Dynasty ( talk) 16:51, 8 February 2022 (UTC)
A lot of the procedure is a bit generalized, too. Kimchi can be fermented for 24-48 hours, but there are different ages such as mukeunji, shin, and geotjeori (as described in the “Varieties” section). The same can be said for fermenting kimchi in canning jars, it can also be fermented in onggi. It feels like it’s describing a specific kimchi recipe rather than kimchi making practices as a whole. The Tran Dynasty ( talk) 17:00, 8 February 2022 (UTC)
please let me know - why my simple translation of something called "banchan"(korean) to sidedish (english) has been reverted.
1. how can i appeal this 2. how can i create a real proper / informative article on kimchi - no heavily influenced and biased version that exists now
thanks Vasu1 ( talk) 00:24, 7 May 2023 (UTC)
This
level-5 vital article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||
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This page has archives. Sections older than 30 days may be automatically archived by Lowercase sigmabot III when more than 4 sections are present. |
This article links to one or more target anchors that no longer exist.
Please help fix the broken anchors. You can remove this template after fixing the problems. |
Reporting errors |
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This is a delicate subject, but several studies have found a direct correlation between high consumptions of kimchi and various cancers, notably stomach and colon. ROK has amongst the highest stats for these cancers globally. Worth a mention? Hanoi Road ( talk) 16:01, 8 February 2021 (UTC)
This
edit request has been answered. Set the |answered= or |ans= parameter to no to reactivate your request. |
Change Etymology for Kimchi
Kimchi
As'chimchae 침채 (沈菜)' changed to chimchae → dimchae → kimchae → kimchi over the years, it became kimchi. In the Book Naehun 내훈 (內訓), "Juh 저 (菹)" is "Dim Chae (딤채)". Naehun 내훈 (內訓) is written by Insoo (인수대비) birth mother of King Seongjong in the 6th year of King Seongjong in the Joseon Dynasty (1475) to educate women.
In addition, in the 12th year of King Seongjong (1481), Dusieonhae 두시언해 (杜時諺解) translated “Juh 저” into “Dihi 디히”.
It is said that “Dim (딤) ” is palatally converted into “kim (김) ” or “kimchi (김치)” through “jim (짐) ” . The palatalization refers to a phenomenon that changes from'Di→Ji→Ki'. In the Hongja-hyundai-ok edition (홍자현대옥편), "Juh (저)" is translated into kimchi (김치).
Some scholars says that "Dihi (디히)" is a pure Korean word for kimchi. "Dihi" has changed to "ji" and is still used today.
https://www.kimchimuseum.com/ Bona chung ( talk) 04:56, 15 February 2021 (UTC)
This
edit request has been answered. Set the |answered= or |ans= parameter to no to reactivate your request. |
On the last sentence of the "Procedure" section, the word 'affect' should be changed to 'effect'.
"The more fermentation that occurs, the more carbon dioxide will be incorporated, which results in a very carbonated-drink-like affect."
Thank you. LilaPingvin ( talk) 13:48, 24 October 2021 (UTC)
>The first step in the making of any kimchi is to slice the cabbage or daikon into smaller, uniform pieces to increase the surface area
This isn’t true, a common style of kimchi is called pogi kimchi where the cabbage head is only sliced into halves or quarters. The Tran Dynasty ( talk) 16:51, 8 February 2022 (UTC)
A lot of the procedure is a bit generalized, too. Kimchi can be fermented for 24-48 hours, but there are different ages such as mukeunji, shin, and geotjeori (as described in the “Varieties” section). The same can be said for fermenting kimchi in canning jars, it can also be fermented in onggi. It feels like it’s describing a specific kimchi recipe rather than kimchi making practices as a whole. The Tran Dynasty ( talk) 17:00, 8 February 2022 (UTC)
please let me know - why my simple translation of something called "banchan"(korean) to sidedish (english) has been reverted.
1. how can i appeal this 2. how can i create a real proper / informative article on kimchi - no heavily influenced and biased version that exists now
thanks Vasu1 ( talk) 00:24, 7 May 2023 (UTC)