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| Gimjang | |
|---|---|
 Preparing for gimjang: ingredients to make kimchi on a larger scale | |
| Jeneng Koréa | |
| Hangul | 김장 |
| Alihaksara Koréa Kang Sinampurna | Gimjang |
| McCune–Reischauer | Kimjang |
Gimjang ( 김장 ), uga diwaca kimjang,[1] ya iku prosès tradhisional kang nyepakaké lan ngawètaké kimchi, panganan acar sayur pedhes saka Koréa nalika mangsa adhem.[2] Sasuwéné mangsa panas, kimchi banjur digawé saka sayur-sayuran kang lagi musim ing mangsa kuwi. Wiwit wulan kaping sepuluh saben taun, masarakat nyepakaké kimchi akeh kanggo nyedhiyakaké nutrisi sasuwéné mangsa adhem utawa mangsa salju.[3] [4]
- ↑ Dongyun Lee, Sunjoo Kim, Jinhee Cho and Jeongho Kim, "Microbial population dynamics and temperature changes during fermentation of kimjang kimchi", The Journal of Microbiology, Vol. 46, Number 5, 590-593
- ↑ Jill DuBois (2004), Korea, Cultures of the world, vol. 7 (édhisi ka-2), Marshall Cavendish, ISBN 978-0-7614-1786-6, dibukak ing 2010-04-14
- ↑ Martin Robinson; Ray Bartlett; Rob Whyte (2007), "Lonely planet Korea", Country Guides, Travel Survival Kit Series (édhisi ka-7), Lonely planet, ISBN 978-1-74104-558-1, dibukak ing 2010-04-14
- ↑ Koreana Quarterly, vol. 4, International Research Centre, 1962, ISBN 9780761417866, dibukak ing 2010-04-14