Gimjang: Perbezaan antara semakan
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Mencipta laman baru dengan kandungan '{{Infobox Korean name | hangul = 김장 | hanja = <!--there is no hanja --> | rr = Gimjang | mr = Kimjang | context = | img = Korean cuisi...' |
(Tiada perbezaan)
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Semakan pada 06:38, 17 Ogos 2015
| Gimjang | |
|---|---|
 Preparing for gimjang: ingredients to make kimchi on a larger scale | |
| Nama Korea | |
| Hangul | 김장 |
| Perumian Semakan | Gimjang |
| McCune–Reischauer | Kimjang |
Gimjang ([김장] Error: {{Lang}}: aksara tidak diiktiraf: lang untuk kod: ko (bantuan)), juga dieja kimjang,[1] adalah proses tradisional penyediaan dan pemeliharaan kimchi, sayur jeruk pedas Korea, pada musim sejuk.[2] During the summer months, Kimchi is made fresh, from seasonal vegetables.[2] For one month, starting from the tenth moon of the year, people prepare large quantities of kimchi, to provide nutrition throughout winter.[3][4]
Gimjang disenaraikan sebagai Warisan Budaya Tidak Ketara UNESCO pada Disember 2013.[5]
Adat
- ^ 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
- ^ a b Jill DuBois (2004), Korea, Cultures of the world, 7 (ed. 2), Marshall Cavendish, ISBN 978-0-7614-1786-6, dicapai pada 2010-04-14
- ^ Martin Robinson, Ray Bartlett, Rob Whyte (2007), "Lonely planet Korea", Country Guides, Travel Survival Kit Series (ed. 7), Lonely planet, ISBN 978-1-74104-558-1, dicapai pada 2010-04-14CS1 maint: multiple names: authors list (link)
- ^ Koreana Quarterly, 4, International Research Centre, 1962, dicapai pada 2010-04-14
- ^ "Kimchi-Making Culture Joins UNESCO Intangible Heritage List". Chosun Ilbo. 2013-12-06. Dicapai pada 2013-12-06.