Gimjang

Gimjang
Hangul	김장

Lonely Planet Korea
	Popotounda do gimjang: roromu montok momonsoi kimchi miampai ginumu di tagayo
Korean name
Hangul	김장
RR	gimjang
MR	kimjang

Gimjang, ija'on nogi sabaagi kimjang,^[1] nopo nga proses tradisional montok popotounda om momosou do kimchi, taakanon mantad kinotuan i binosou momoguno rempah Korea, maamaso timpu tosogit.^[2] Maamaso timpu talasu, kimchi nopo nga winonsoi miampai segar, mantad kinotuan kitimpu.^[2] Solinaid sonwulan, tumimpuun do wulan kohopod toun dii, popotounda o tulun ginumuan do soginumu tagayo do kimchi i korungod solinaid do timpu tosogit.^[3]^[4]

Nakatayad o Gimjang sabaagi Tinungkusan Koubasanan Au Ketara UNESCO di Momuhau 2013^[5] om Harta Koubasanan Au Ketara Korea i ko-133.

Sajara

Milo akanon o kimchi miampai somok do toinsanan taakanon om soboogian toponsol id koubasanan do Korea.^[2] Nokotimpuun o resipi diti lobi kuang abad ko-13,^[3] winonsoi mantad kinotuan, jeruk, om miampai do tusi toi ko' linongot do alkohol om tusi.^[6] Pinoruhang o lado taragang di abad ko-17.^[3] Kimchi timpu nokoburu nopo nga koubasan no wonsoyon mantad kubis napa om lubak topurak, sundung pia ogumu o kawo;^[2] haro nogi kaanto i kisuang do lubak, roun bawang, lubak topurak om bawang topurak.^[7]

Proses

Antakan do timpu tosogit wulan Milau, ogumu tanom id tindohuon om pasar, om tumimpuun o proses gimjang.^[2] Kalaja intensif buruh nopo nga piilangan miampai pagankan, koobpinayan om sombol.^[2]^[8] Tumimung yolo montok momutul do kinotuan, momolidang om momoruhang do tusi montok popotimpuun do proses momosou.^[2]

Kowoowoyoon do kimchi nopo nga kirati do kaaga iti montok poopion miampai timpu do talaid; sokiro adalaan sinogit, kumodou, sokiro adalaan do alasu, obosou,^[3] om kosiliu do oonsom.^[9] Ponolibamban miampai tradisional, pogulu do haro kaban posogitan nopo nga maya popoopi do kimchi id suang do kakanan saalom do tana, polobongon gisom id liou do kakanan montok mongilag do kokodou.^[2] Soira osiriba o suhu id siriba do 0 °C, undarangan o pomosohon om aweton o taakanon; tumimpuun kaagu o proses diti kalapas do koingkawas o suhu maamaso timpu mongusak.^[10]

Taau do kimchi di osingud kopio kaanu do momorumbak produk suai id suang do kaban posogitan.^[3] Sundung pia do nokoburu no montok poposogit, adat gimjang nopo nga potilombuson kasari. Iti nopo nga nokosiliu do ahal di noubasanan id kakadayan-kakadayan tagayo montok tulun ginumuan popoopi do balang tagayo kimchi i bosohon id balkoni.^[2] Nosiliu nogi iti do koubasanan montok haro om momoguno do kaban posogitan sekunder i winonsoi poimbida montok popoopi do kimchi.^[3]

Sukuon

↑ 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
↑ ^2.0 ^2.1 ^2.2 ^2.3 ^2.4 ^2.5 ^2.6 ^2.7 ^2.8 Jill DuBois (2004), Korea, Cultures of the world, vol. 7 (2 ed.), Marshall Cavendish, ISBN 978-0-7614-1786-6, linoyog ontok 2010-04-14
↑ ^3.0 ^3.1 ^3.2 ^3.3 ^3.4 ^3.5 Martin Robinson; Ray Bartlett; Rob Whyte (2007), "Lonely Planet Korea", Country Guides, Travel Survival Kit Series (7 ed.), Lonely Planet, ISBN 978-1-74104-558-1, linoyog ontok 2010-04-14
↑ Koreana Quarterly, vol. 4, International Research Centre, 1962, ISBN 9780761417866, linoyog ontok 2010-04-14
↑ "Kimchi-Making Culture Joins UNESCO Intangible Heritage List". The Chosun Ilbo. 2013-12-06. Linoyog ontok 2013-12-06.
↑ Handbook of Korea (11 ed.), Korean Overseas Information Service, 2003, ISBN 978-89-7375-005-4
↑ David E. Shaffer (2007), Seasonal Customs of Korea, Korean Culture Series, vol. 7, Hollym, ISBN 978-1-56591-245-8
↑ Haeoe Munhwa Hongbowŏn (2005), Pictorial Korea, Korean Overseas Culture and Information Service
↑ Haeoe Hongbowŏn (2003), A guide to Korean cultural heritage, Korean Information Service
↑ Kukche Haksurwŏn (1962), Koreana Quarterly, vol. 4, Seoul, Korea: International Research Centre

농과대학 응용식물학부 원예학전공 시설원예학ㆍ채소원예 김장 설명

[1] 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

[K2-2] 2.0 ^2.1 ^2.2 ^2.3 ^2.4 ^2.5 ^2.6 ^2.7 ^2.8 Jill DuBois (2004), Korea, Cultures of the world, vol. 7 (2 ed.), Marshall Cavendish, ISBN 978-0-7614-1786-6, linoyog ontok 2010-04-14

[L2-3] 3.0 ^3.1 ^3.2 ^3.3 ^3.4 ^3.5 Martin Robinson; Ray Bartlett; Rob Whyte (2007), "Lonely Planet Korea", Country Guides, Travel Survival Kit Series (7 ed.), Lonely Planet, ISBN 978-1-74104-558-1, linoyog ontok 2010-04-14

[4] Koreana Quarterly, vol. 4, International Research Centre, 1962, ISBN 9780761417866, linoyog ontok 2010-04-14

[5] "Kimchi-Making Culture Joins UNESCO Intangible Heritage List". The Chosun Ilbo. 2013-12-06. Linoyog ontok 2013-12-06.

[6] Handbook of Korea (11 ed.), Korean Overseas Information Service, 2003, ISBN 978-89-7375-005-4

[7] David E. Shaffer (2007), Seasonal Customs of Korea, Korean Culture Series, vol. 7, Hollym, ISBN 978-1-56591-245-8

[8] Haeoe Munhwa Hongbowŏn (2005), Pictorial Korea, Korean Overseas Culture and Information Service

[9] Haeoe Hongbowŏn (2003), A guide to Korean cultural heritage, Korean Information Service

[10] Kukche Haksurwŏn (1962), Koreana Quarterly, vol. 4, Seoul, Korea: International Research Centre

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v t e Kimchi
Varieties	Baechu-kimchi Baek-kimchi Dongchimi Dubu-kimchi Gat-kimchi Kkakdugi Morkovcha Nabak-kimchi Pa-kimchi Yeolmu-kimchi
Related	Gimjang Kimchi-buchimgae Kimchi Field Museum Kimchi fried rice Kimchi refrigerator Companilactobacillus kimchii