Korean kimchi
Promoting Healthy Meals Through Cultural Tradition
Bibliographic Data
| ID | 5166985 |
|---|---|
| Authors | Nobuko Hongu (0000-0001-8620-3922, University of Arizona, corresponding author), Angela S Kim (University of Arizona), Asuka Suzuki (0000-0002-5102-696X, University of Hawaiʻi at Mānoa), Hope Wilson (University of Arizona), Karen C Tsui, Sunmin Park (0000-0002-6092-8340, Hoseo University) |
| Year | 2017 |
| Volume | 4 |
| Issue | 3 |
| Pages | 172-180 |
| Publication date | 2017-09-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2017.08.005 |
| OpenAlex | W2747940230 |
| Language | EN |
| Citations received | 11 |
| References cited | 11 |
Background: Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to soups, noodles, and rice dishes. In addition to its exotic and refreshing taste, kimchi also has its own unique nutritional value and ingredients that are linked to promoting health and preventing disease. In this article, the varieties of kimchi, nutritional values, health benefits and “cook-with-kimchi” recipes (incorporating kimchi into today's Western dishes) are explored. Methods: Data were collected through literature review, direct observation at grocery stores, and interviews for cooking recipes. Results: Four types of literatures (peer-reviewed journals, websites, books, and United States (US) University articles) were reviewed about kimchi. Prices of each type of kimchi were checked at four to five Asian markets in Tucson, Arizona for 2 years, and averaged. There were only few cents differences in 2 years. One family home-style kimchi recipe and four “cook-with-kimchi” recipes were introduced in this article. Conclusion: The availability and many varieties of kimchi exist in the US. Despite new trends and changes in the US, kimchi continues to be a significant important staple in many Korean and non-Korean families in the US
Traditional medicine · Chemistry · Culinary Culture and Tourism · Food Quality and Safety Studies · Medicine · Nutrition, Health and Food Behavior · Food Science
Globalizing kimchi
Building Food-Based Destination Image in Meishan City
Kimchi throughout millennia
Effects of kimchi on human health
Negotiating trans-ethno space
Revisiting the potential anti-obesity effects of kimchi and lactic acid bacteria isolated from kimchi
Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food
Medicinal food understanding in Korean gastronomic culture
Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake
A new process on the basic formula of kimchi
Exploring the philosophical values of kimchi and kimjang culture
| Unique citing works | 11 |
|---|---|
| Citations per year | 1,57 |
| Citation span | 2019 - 2026 (8) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 11 |