Talk:Kimchi

On the last sentence of the "Procedure" section, the word 'affect' should be changed to 'effect'.

"The more fermentation that occurs, the more carbon dioxide will be incorporated, which results in a very carbonated-drink-like affect."

Thank you. LilaPingvin (talk) 13:48, 24 October 2021 (UTC) [reply ]

Done ‐‐ElHef (Meep?) 16:20, 24 October 2021 (UTC) [reply ]

>The first step in the making of any kimchi is to slice the cabbage or daikon into smaller, uniform pieces to increase the surface area

This isn’t true, a common style of kimchi is called pogi kimchi where the cabbage head is only sliced into halves or quarters. The Tran Dynasty (talk) 16:51, 8 February 2022 (UTC) [reply ]

A lot of the procedure is a bit generalized, too. Kimchi can be fermented for 24-48 hours, but there are different ages such as mukeunji, shin, and geotjeori (as described in the "Varieties" section). The same can be said for fermenting kimchi in canning jars, it can also be fermented in onggi. It feels like it’s describing a specific kimchi recipe rather than kimchi making practices as a whole. The Tran Dynasty (talk) 17:00, 8 February 2022 (UTC) [reply ]

Isn't "the cabbage head is only sliced into halves or quarters" referring to the making, not the serving? As I recall, as a small child in Korea, it was made using large pieces, with large, flat stones (that had been washed) used to weight it all down, and then a cover was put on the large crockery jar, which was buried in the ground all winter. Whenever any was taken from it to serve in the house, that was then cut into smaller pieces. -- Valjean (talk) 18:27, 8 February 2022 (UTC) [reply ]

please let me know - why my simple translation of something called "banchan"(korean) to sidedish (english) has been reverted.

1. how can i appeal this 2. how can i create a real proper / informative article on kimchi - no heavily influenced and biased version that exists now

thanks Vasu1 (talk) 00:24, 7 May 2023 (UTC) [reply ]

Hi Vasu1, banchan refers to a specific category of dishes in Korean cuisine, which can be considered a type of side dish in English, but just as describing kimchi as a food would be too vague, so would describing it simply as a side dish. There is a wikilink to banchan on the article if you'd like to learn more.

If you have any other specific concerns about the article, you can bring them up here so that you can build a consensus. Just be sure that any suggestions are backed by reliable sources. :3 F4U (they /it) 00:44, 7 May 2023 (UTC) [reply ]

Can we get someone to look over the recent edits by some person named JakHoDo? There seem to be a plethora of edits by this person, many of which are written in a very unencyclopedic and frequently judgmental manner (e.g. many weasel words such as "strange," "peculiar," "naysayers," and "prejudice"; obvious opinionating; original research; lots of unsourced info; much of the sourced info is from pages best described as "political"; lots of irrelevant tangents; essentially using the article as his idea of a discussion page; demanding regular "inferences" rather than using sourced facts; questionable sources, such as newspapers known to advance nationalistic agendas; a weird fascination with describing "Columbus Exchange Theory" as having some sort of special exception for Korea and using this to claim "prejudice" against it directly in the article; making bizarre claims about being "millions of years" old; only semi-academic source appears to consist of a single organization with limited connection to academia and possibly existing to promote a nationalist agenda). Similar edits appear to have been made by this person on other articles, such as "Korean chili pepper," with equally little attempt at sourcing, basic grammar, or an encyclopedic tone. Wikipedia's articles are not a place for soapboxing, (poorly) inferring, opinionating, original research, or using a judgmental tone when casting doubt on cited facts. 121.124.108.18 (talk) 06:09, 20 May 2024 (UTC) [reply ]