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One calls Gimchi or Kimchi (Hangeul " " ", McCune Reischauer kimch'i) both a prepared in the which is based kind of preparing of " SE in the Korean " che and all in this kind SE.

Preparation

There is an enormous amount of different kinds of preparing in Korea, each family has quasi its own prescription. With "standard" - preparation gesalzen and blended together with smallcut added "Fr hlingszwiebeln, often radish, ginger, red sharp Paprika as well as garlic and different " chten "under addition of gochugaru and a special (jeotgal). By (sometimes by Beigabe of something sugar accelerated) fermentation the mixture becomes durable and accepts after some days the typical Gimchi taste. In the warm season Gimchi is again prepared, it then saeng gimchi (fresh Gimchi). In the in many Korean households quantities of Wintergimchis are manufactured, which is stored traditionally in glazed which were entrenched ago in the blocks of flats on the balconies and on the country before the house and/or ". Recently the industry offers special " f r the Gimchi Vorratshaltung. Further " SE, which is always freshly converted to Gimchi, is cucumbers (oi gimchi), small R ben (jonggak gimchi), cut garlic (puju gimchi) and in " rfel cut radish (kkakdugi). A f r connoisseur is maneul gimchi from " the nen stacks of garlic.

Gimchi is preserved traditionally like sauerkraut as Vitamin C-memory " r the winter, whereby the tasting sour Kimjang is particularly popular. Each housewife and each restaurant has own prescriptions " r the Gimchi production. Gimchi to each meal, exactly the same as rice, sea-seaweed, Sojasprossen (kong namul) and a soup (guk).

Gimchi is its own kind of preparing of raw food and is located thereby in a row with other kinds of preparing such as a cooking, roast, cheeks or It gives hundreds different Gimchiarten in Korea, whose Fermentierung, is typical rze and flavour " r the province or the village, in which they have their origin. The further " dlich one comes on the Korean peninsula, the Gimchi becomes the more

History

Inserting of " SE is occupied " h. Peperoni (gochu), with which today most Gimchisorten " are rzt, to have for the first time in 16." Century from America after Eastern Asia " hrt. It is not well-known, starting from when exactly Peperoni in Korea " r the preparation is used by Gimchi; kimchi.or.kr according to Peperoni became in 18." Century firm added. China Kohl becomes probably only since that 19." Century uses.

Word origin

The word Gimchi developed out " " " "sunk " for SE"; this Hanja is however today differently expressed.

For the emergence of the modern standard-linguistic discussion gimchi Samuel E writes. MartinSamuel Elmo Martin: A Reference Grammar OF Korean. Charles E. Tuttle, Rutland (Vermont)/Tokyo 1992, ISBN 0804818878, P. 47 (English) (data in square brackets are missing in the original):

word kimchi " " "] is a " ckbildung [bakes formation] (after incorrect Etymologie) out cimchi " " "], which are common in the " that far away in " ng-DO). Cimchi " " "] is the Palatalisierung of "¤" "; "with arae A] from the Chinese ttim [ " "; "with arae A] of Gem se"".""

Hunmongjahoe. Dan gukdaehakgyo 1971 (= i" " " i"". ""¨"""i " " 1971) 2:11 a=22a.
Yu Changdon: Eohwisa yeon gu. Seoul: Myeong Munhwasa 1971 (= "° " ": "" "" " "" 1971) page 46

To the better of the quotation it is erw"¤hnt that the Korean language experienced a sound change from /ti/ and /tyV/ to /ci/ and/or /cV/. Here the /ti/ of the centralKorean became " " "; "inserted " SE") to /ci/.

In some dialects however also /ki/ and /kyV/ of the central dialects were articulated as /ci/ and/or /cV/. When from such a dialect that arrived there to /cimchi/ expressed, out developed word into other dialects, in which the change from /ki/ had not taken place to /ci/, kept one /ci/ in /cimchi/ " to r a mundartliche /ki/s at /ci/ and expressed the word /kimchi/ to show in the faith, it in such a way its " ngliche reading. did not concern it however a change from /ki/ to /ci/, but described above as from /ti/ to /ci/.

Beside these is there in Korea still further Etymologien.

In Chinese texts today does not become bleach-proves the indications " " " nc to i, but " ¨ " " oc i "Gimchi" uses.

Literature

To the Etymologie:
- Lee AI-moon: Eowon Tamgu 8. Dimchaewa dihi. In: Saegug EO saenghwal. No. 1/1999 (= Bd. 9). Gungnipgugeo [yeongu] won, ISSN "7168 (Korean) (= " -"´" " i" " "¤" "" i"". "´ " i"" " "9"" "1i""¸ ""´ "]. " "´ " ")