Kimchi

Common ingredients include Chinese cabbage, radish, garlic, red pepper, green onion[?], fermented shrimp or other seafood, ginger, salt, and sugar. There are variants, including kaktugi, based on radish and containing no cabbage, and oisobagi, stuffed cucumber kimchi.

Lactobacilli are heavily involved in the fermentation of kimchi, which results in a higher lactic acid content in the final product than in yogurt.

See also: Korean cuisine

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