Talk:Kimchi

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박성훈, 이창현 (August 2023). "Evaluation of Accuracy and Adequacy of Kimchi Information in Major Foreign Online Encyclopedias" (in Korean). The Korean Society Of Food Culture. Retrieved 2023-12-08. In this study, we analyzed the content and quality of kimchi information in major foreign online encyclopedias, such as Baidu Baike, Encyclopædia Britannica, Citizendium, and Wikipedia...In conclusion, our study shows that foreign online encyclopedias often contain incomplete, inaccurate information about kimchi.

Digestive tract cancers[edit]

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)[reply]

I would say only if the sources meet WP:MEDRS and there's at least a suspected causal relationship, not just a correlation. Largoplazo (talk) 17:43, 8 February 2021 (UTC)[reply]

Semi-protected edit request on 15 February 2021[edit]

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Change Etymology for Kimchi

Etymology[edit]

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)[reply]

Not done: please provide reliable sources that support the change you want to be made. The Koren-language website is not useful here, you'd need to cite a specific page on it, and something that contains "Why Koreans Are Strong Against Corona, Scientifically Reveals!" as a headline is unlikely to be an acceptable WP:RS RandomCanadian (talk / contribs) 16:35, 17 February 2021 (UTC)[reply]

Semi-protected edit request on 24 October 2021[edit]

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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)[reply]

Done ‑‑ElHef (Meep?) 16:20, 24 October 2021 (UTC)[reply]

“Procedure” Column[edit]

>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)[reply]

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)[reply]

Isn't "the cabbage head is only sliced into halves or quarters" referring to the making, not the serving? As I recall, as a small child in Korea, it was made using large pieces, with large, flat stones (that had been washed) used to weight it all down, and then a cover was put on the large crockery jar, which was buried in the ground all winter. Whenever any was taken from it to serve in the house, that was then cut into smaller pieces. -- Valjean (talk) 18:27, 8 February 2022 (UTC)[reply]

my correction / translation to article has been reverted[edit]

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)[reply]

Hi Vasu1, banchan refers to a specific category of dishes in Korean cuisine, which can be considered a type of side dish in English, but just as describing kimchi as a food would be too vague, so would describing it simply as a side dish. There is a wikilink to banchan on the article if you'd like to learn more.

If you have any other specific concerns about the article, you can bring them up here so that you can build a consensus. Just be sure that any suggestions are backed by reliable sources. :3 F4U (they /it) 00:44, 7 May 2023 (UTC)[reply]