Kimchi

3. a collective term for vegetable dishes that have been salted, seasoned, and fermented
5. A janggak is traditionally used to _____ kimchi.
6. the type of cabbage most commonly used to make kimchi
8. In contemporary times, household kimchi ________ are more commonly used for storage.
9. Doenjang is an assertively flavored, thick brown paste made from fermented ________ and salt.
11. dioxide the fermentation process results in the production of __________
12. Brining salt has a larger _______ size compared to kitchen salt
13. this vegetable is often used in kimchi recipes

1. ______________ originated from the Americas. They arrived in Korea through western merchants in the early 1600s. The Koreans quickly adopted and incorporated them into their kimchis.
2. Non-traditional ingredients have been adopted in rural areas due to severe food _____________
4. In 2015, _________ declared the kimchi and its traditional practices as Korea’s intangible cultural heritage.
7. Bacillus mycoides, B. pseudomycoides, and B. subtilis are three examples of ___________ present in kimchi.
10. California, Virginia, Maryland and New York, and Washington D.C. have issued proclamations declaring _______ 22nd as 'Kimchi Day' to recognize the importance of the dish as part of Korean culture.