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Discussion on the origin of kimchi, representative of Korean unique fermented vegetables

  • Published:2015-09 Issue:3 Volume:2 Page:126-136
  • ISSN:2352-6181
  • Container-title:Journal of Ethnic Foods
  • language:en
  • Short-container-title:Journal of Ethnic Foods

Author:

Jang Dai-Ja,Chung Kyung Rhan,Yang Hye Jeong,Kim Kang-sung,Kwon Dae Young

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference52 articles.

1. Study on history and quality evaluation of various hot peppers;Bae;J Kor Living Sci,1984

2. History of Korean Gochu (Korean red pepper), Gochujang and kimchi;Kwon;J Ethnic Foods,2014

3. Story of Korea Red Pepper (Gochu);Kwon,2011

4. Origin and Development of Traditional Kimchi;Kwon,2004

5. Study on the literature regarding kimchi: Production history of kimchi;Lee;Kor J Diet Culture,1995
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