Kimchi
E488639
Kimchi is a staple Korean side dish of salted and fermented vegetables, most commonly napa cabbage and radishes, seasoned with chili, garlic, ginger, and other spices.
Statements (49)
| Predicate | Object |
|---|---|
| instanceOf |
Korean food
ⓘ
fermented food ⓘ side dish ⓘ |
| contains |
dietary fiber
ⓘ
lactic acid bacteria ⓘ vitamin A ⓘ vitamin C ⓘ |
| countryOfOrigin |
Korea
NERFINISHED
ⓘ
South Korea NERFINISHED ⓘ |
| hasCulturalPractice | gimjang ⓘ |
| hasFlavorProfile |
salty
ⓘ
sour ⓘ spicy ⓘ |
| hasIngredient |
chili pepper
ⓘ
fish sauce ⓘ garlic ⓘ ginger ⓘ jeotgal ⓘ salt ⓘ scallion ⓘ sugar ⓘ |
| hasMainIngredient |
Korean radish
ⓘ
napa cabbage ⓘ |
| hasPreparationMethod |
fermentation
ⓘ
salting ⓘ |
| hasTexture | crunchy ⓘ |
| hasVariant |
baechu kimchi
ⓘ
baek kimchi ⓘ chonggak kimchi ⓘ kkakdugi ⓘ oi sobagi ⓘ |
| isAssociatedWith |
Korean cuisine
NERFINISHED
ⓘ
Korean culture NERFINISHED ⓘ |
| isEatenWith |
bibimbap
ⓘ
kimchi jjigae ⓘ ramyeon ⓘ rice ⓘ |
| isLowIn | calories ⓘ |
| isPreservedBy | lactic acid fermentation ⓘ |
| isSymbolOf | Korean identity ⓘ |
| isTraditionallyStoredIn |
onggi
ⓘ
underground storage ⓘ |
| isUsuallyServedAs |
banchan
ⓘ
side dish ⓘ |
| isUsuallyServedAt | every meal in many Korean households ⓘ |
| isUsuallyServedTemperature |
cold
ⓘ
room temperature ⓘ |
| mayHaveHealthBenefit |
improved digestion
ⓘ
probiotic effect ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.