Pinyin/Kimchi

See also

Kimchi is a traditional Korean food made from vegetables, widely with Chili pepper. It often contains things like Chinese cabbage, radish, garlic, red pepper, spring onion, shrimp, ginger, salt, and sugar.

Kimchi shì shūcài zhìchéng de chuántǒng Cháoxiǎn shípǐn, yībān hányǒu làjiāo. Tōngcháng bāohán shàocài, luóbo, dàsuàn, hónglàjiāo, cōng, xiā, jiāng, yán hé táng.

Kimchi is usually very strong for non-Koreans. There are many different types and Koreans typically eat kimchi in every meal. It is a staple of Korean food. Kimchi can be stored for a long time and it does not go bad easily.

Wàiguórén yībān juédé kimchi wèidào hěn qiáng. Kimchi yǒu bùtóng zhǒnglèi, Cháoxiǎnrén chīfàn cháng chī kimchi, shì Cháoxiǎn hé Hánguó yǐnshí zhōng de zhǔyào bùfèn. Kimchi kěyǐ bǎocún hěn cháng yīduàn shíjiān, ér bù róngyì biànhuài.

Health
Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, ginger, and chilli peppers, all of which are salutary. The vegetables used in kimchi also contribute to its overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains lactic acid bacteria, among those the typical species Lactobacillus kimchii.

Kimchi yóu gèzhǒng shūcài zhìchéng, hányǒu gāo nóngdù de shànshí xiānwéi, rèliàng dī. Yīgè fènliàng hái tígōngle wéishēngsù C hé húluóbosù de měirì tuījiàn-liàng de 50% yǐshàng. Dàduōshù lèixíng de kimchi hányǒu cōng, suàn, jiāng hé làjiāo, dōu shì yǒuyì de. Kimchi yòng de shūcài yě yǒuzhùyú zhěngtǐ yíngyǎng jiàzhí. Kimchi hányǒu fēngfù de wéishēngsù A, liú'ànsù (B1), héhuángsù (B2), gài hé tiě, yǐjí hányǒu rǔsuānjūn, jiùshì diǎnxíng de pàocài rǔgǎnjūn zhǒnglèi.

Health magazine named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth. A 2005 South Korean study found, however, that when eaten in large quantities, kimchi may increase the risk of gastric cancer, particularly among people with certain genetic traits.

Kimchi fùhán wéishēngsù, bāngzhù xiāohuà, shènzhì kěnéng jiàngdī áizhèng de shēngzhǎng, bèi jiànkāng zázhì píngwéi qián wǔ míng “Shìjièshàng zuì Jiànkāng de Shíwù”. Rán'ér, 2005 nián de Hánguó yánjiū fāxiàn, dàliàng shíyòng Kimchi kěnéng zēngjiā wèi'ái de fēngxiǎn, yóuqíshì yǒu mǒuxiē yíchuán tèzhēng de rén.