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Sikhae (Korean: 식해; Hanja: 食醢) is a
salted fermented food in
Korean cuisine prepared with fish and grains.
Sikhae is made in the east
coast regions of...
- Philippines;
pekasam of
Indonesia and Malaysia, pla ra (ปลาร้า) of Thailand; and
sikhae (식해) of Korea. The lacto-fermentation of the rice
prevents the fish from...
- the
United Nations. p. 91. ISBN 92-5-104296-9. ISSN 1010-1365. 서, 혜경. "
Sikhae" 식해.
Encyclopedia of
Korean Culture (in Korean).
Academy of
Korean Studies...
- noodles.
Fermented products such as
sikhae and
jeotgal can
subsequently be made with saengtae.
Production of myeongtae-
sikhae involves a
fermentation process...
- (salted
yellow croaker)
Wikimedia Commons has
media related to Jeotgal.
Sikhae –
Salted fermented fish in
Korean cuisine Shiokara – ****anese
snack made...
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Notes Banchan;
panchan Панчхан, банчхан, панчан, банчан 반찬
Descendent of
sikhae, a
salted fermented fish dish.
Sundya Сундя 순댜
Blood sausage descended from...
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Archived from the
original on 8 July 2023.
Retrieved 2023-07-08. "Kimchi,
sikhae" 김치, 식해. Ch'osŏn
Ryori (in
Korean (North Korea)).
Korean ****ociation of...
- Philippines;
pekasam of
Indonesia and Malaysia, pla ra (ปลาร้า) of Thailand; and
sikhae (식해) of Korea. The
prototypical narezushi is made by lacto-fermenting fish...
-
bacterium from the
genus of
Alishewanella which has been
isolated from
gajami sikhae (jeotgal) from Korea. "Alishewanella". LPSN. "Alishewanella jeotgali". www...
- Alishewanella. The
third Alishewanella species was
isolated from
gajami sikhae, a
Korean fermented food, in 2009 and was
given the name A. jeotgali. Most...
