{"id":187650,"date":"2023-02-14T17:52:09","date_gmt":"2023-02-14T15:52:09","guid":{"rendered":"https:\/\/gourmandelle.com\/?p=187650"},"modified":"2026-03-13T18:55:44","modified_gmt":"2026-03-13T16:55:44","slug":"ce-este-kimchi-ghid","status":"publish","type":"post","link":"https:\/\/gourmandelle.com\/ro\/ce-este-kimchi-ghid\/","title":{"rendered":"Ce Este Kimchi: Ghid Complet despre Beneficii, Reteta si Utilizare"},"content":{"rendered":"<p>Kimchi este o garnitura traditionala coreeana facuta din varza napa sau alte legume sarate, amestecate cu pasta de ardei iute (gochugaru), usturoi, ghimbir si ceapa verde, lasate sa fermenteze cateva zile pana la cateva saptamani. Fermentatia produce bacterii lactice benefice (probiotice) care dau kimchi-ului gustul sau acidulat si picant caracteristic. Este un aliment viu, bogat in vitamine A, C si K, fibre si probiotice. Se serveste ca garnitura la orice masa coreeana sau se foloseste ca ingredient in supe, orez prajit si paste.<\/p><figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"600\" src=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/ce-este-kimchi.jpg\" alt=\"ce este kimchi ghid complet\" class=\"wp-image-188180\" srcset=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/ce-este-kimchi.jpg 1200w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/ce-este-kimchi-600x300.jpg 600w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/ce-este-kimchi-710x355.jpg 710w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/ce-este-kimchi-1024x512.jpg 1024w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/ce-este-kimchi-768x384.jpg 768w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/ce-este-kimchi-960x480.jpg 960w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/ce-este-kimchi-1080x540.jpg 1080w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/ce-este-kimchi-150x75.jpg 150w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure><h2 class=\"wp-block-heading\">Ce este kimchi si de unde vine?<\/h2><p>Kimchi este preparat de baza in bucataria coreeana de peste o mie de ani. A aparut initial ca metoda de conservare a legumelor pe timp de iarna, inainte de refrigerare &#8212; saratarea si fermentatia pastrau legumele comestibile luni intregi. De-a lungul timpului, reteta de baza s-a rafinat si diversificat: fiecare regiune din Coreea si-a dezvoltat propriile variante, cu ingrediente si grade de iuteala diferite. Astazi exista peste 200 de tipuri de kimchi documentate in bucataria coreeana.<\/p><p>In Coreea, kimchi-ul nu este o simpla garnitura &#8212; este o parte centrala a identitatii culturale. Traditia kimjang (prepararea kimchi-ului in cantitati mari la sfarsitul toamnei, impreuna cu familia si comunitatea) a fost inscrisa in 2013 pe lista UNESCO a patrimoniului cultural imaterial al umanitatii.<\/p><figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"512\" src=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/whats-kimchi-1024x512.jpg\" alt=\"ce este kimchi bucataria coreeana\" class=\"wp-image-187646\" srcset=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/whats-kimchi-1024x512.jpg 1024w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/whats-kimchi-600x300.jpg 600w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/whats-kimchi-710x355.jpg 710w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/whats-kimchi-768x384.jpg 768w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/whats-kimchi-960x480.jpg 960w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/whats-kimchi-1080x540.jpg 1080w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/whats-kimchi-150x75.jpg 150w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/whats-kimchi.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><h2 class=\"wp-block-heading\">Beneficiile kimchi pentru sanatate<\/h2><p>Kimchi este unul dintre cele mai studiate alimente fermentate din lume. Iata ce arata cercetarile:<\/p><ul class=\"wp-block-list\"><li><strong>Probiotice naturale<\/strong> &#8212; fermentatia produce bacterii lactice (Lactobacillus) care sprijina sanatatea microbiomului intestinal. Un microbiom echilibrat este asociat cu digestie mai buna, imunitate mai puternica si un risc redus de boli inflamatorii cronice<\/li>\n\n<li><strong>Bogat in vitamine<\/strong> &#8212; vitamina C (varza fermentata), vitamina K (din legumele verzi), vitamina A (din morcovi si ardei rosu) si vitaminele din complexul B produse in procesul de fermentatie<\/li>\n\n<li><strong>Antioxidanti<\/strong> &#8212; gochugaru (ardeiul iute coreean) contine capsaicina si compusi antioxidanti care reduc inflamatia; usturoiul si ghimbirul adauga alicina si gingerol, doua dintre cele mai studiate molecule antiinflamatorii din alimentatie<\/li>\n\n<li><strong>Sarac caloric<\/strong> &#8212; o portie de 100g de kimchi are aproximativ 15-20 calorii, bogata in fibre si nutrienti, satioasa relativ la aportul caloric<\/li>\n\n<li><strong>Proprietati antibacteriene<\/strong> &#8212; bacteriile lactice din kimchi produc substante care inhiba cresterea bacteriilor patogene; nu inlocuieste tratamentul medical, dar contribuie la un mediu intestinal mai rezistent<\/li><\/ul><p>Atentie: beneficiile probiotice se obtin doar din kimchi crud, negatit. Caldura distruge bacteriile vii. Kimchi-ul folosit in supe sau orez prajit nu mai are aceeasi valoare probiotica, desi isi pastreaza vitaminele si mineralele.<\/p><figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"512\" src=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/kimchi-guide-1024x512.jpg\" alt=\"ghid complet kimchi beneficii reteta\" class=\"wp-image-187647\" srcset=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/kimchi-guide-1024x512.jpg 1024w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/kimchi-guide-600x300.jpg 600w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/kimchi-guide-710x355.jpg 710w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/kimchi-guide-768x384.jpg 768w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/kimchi-guide-960x480.jpg 960w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/kimchi-guide-1080x540.jpg 1080w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/kimchi-guide-150x75.jpg 150w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/02\/kimchi-guide.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><h2 class=\"wp-block-heading\">Cum se face kimchi acasa<\/h2><p>Procesul de baza are patru etape: saratarea legumelor, prepararea pastei de condimente, amestecarea si fermentarea. Nu necesita echipamente speciale &#8212; ai nevoie doar de un borcan de sticla cu capac si de manusi (ardeiul iute coloreaza mainile).<\/p><p><strong>Ingrediente de baza:<\/strong> varza napa (aproximativ 1 kg), sare grunjoasa (50g), gochugaru (fulgi de ardei iute coreean &#8212; 3-4 linguri), usturoi (4-5 catei), ghimbir proaspat (1 lingurita rasa), ceapa verde (4-5 fire), ridiche alba coreeana sau daikon (optional), zahar (1 lingurita), sos de peste (2 linguri) sau pasta de miso pentru varianta vegana.<\/p><p><strong>Pasii principali:<\/strong> taie varza in sferturi si sareaz-o generos intre foi; lasa 1-2 ore pana se inmoaie si elibereaza apa; clateste bine si stoarce. Fa pasta de condimente amestecand gochugaru, usturoi pisat, ghimbir ras, ceapa verde taiata, sos de peste si zahar. Amesteca varza cu pasta folosind manusi; impacheteaza strans intr-un borcan de sticla; lasa la temperatura camerei 1-2 zile pentru fermentare initiala, apoi pastreaza la frigider. Kimchi-ul e bun de mancat imediat dar devine mai complex ca gust dupa 1-2 saptamani la frigider.<\/p><h2 class=\"wp-block-heading\">Cum se mananca si cu ce se serveste kimchi<\/h2><p>In bucataria coreeana, kimchi-ul apare la aproape orice masa &#8212; servit crud ca garnitura alaturi de orez si alte banchan (garnituri mici). Ca ingredient in gatit, kimchi-ul matur (mai acru, fermentat mai mult) da cea mai buna aroma preparatelor calde.<\/p><ul class=\"wp-block-list\"><li><strong>Ca garnitura cruda<\/strong> &#8212; alaturi de orez fiert simplu, tofu, legume la gratar sau orice masa coreeana<\/li>\n\n<li><strong>In orez prajit (kimchi bokkeumbap)<\/strong> &#8212; kimchi maturat taiat marunt, prajit cu orez rece de la o zi precedenta si ou &#8212; una dintre cele mai populare retete rapide coreene<\/li>\n\n<li><strong>In supa (kimchi jjigae)<\/strong> &#8212; tocana cu kimchi, tofu si legume, servita fierbinte cu orez; una dintre cele mai iubite mancaruri de confort coreene<\/li>\n\n<li><strong>In clatite (kimchijeon)<\/strong> &#8212; kimchi tocat amestecat in aluat de faina si prajit in tigaie; crocant la exterior, moale interior<\/li>\n\n<li><strong>In sandvisuri sau tacos<\/strong> &#8212; kimchi taiat marunt ca topping acid si picant; merge excelent cu avocado, branza topita sau proteine la gratar<\/li><\/ul><h2 class=\"wp-block-heading\">Retete cu kimchi pentru inspiratie<\/h2><ul class=\"wp-block-list\"><li><a href=\"https:\/\/takestwoeggs.com\/kimchi-fried-rice\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Orez prajit cu kimchi<\/strong><\/a> &#8212; rapid, satios, din ingrediente pe care le ai mereu acasa<\/li>\n\n<li><a href=\"https:\/\/www.marionskitchen.com\/kimchi-grilled-cheese-sandwich\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Sandvis cu branza si kimchi<\/strong><\/a> &#8212; contrastul dintre branza topita si kimchi acru este exceptional<\/li>\n\n<li><a href=\"https:\/\/fullofplants.com\/vegan-kimchi-noodle-soup\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Supa de taitei cu kimchi (vegana)<\/strong><\/a> &#8212; reconfortanta si aromata<\/li>\n\n<li><a href=\"https:\/\/www.koreanbapsang.com\/kimchi-jeon-kimchi-pancake\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Clatite cu kimchi<\/strong><\/a> &#8212; crocante, picante, perfecte ca aperitiv<\/li>\n\n<li><a href=\"https:\/\/www.cookerru.com\/kimchi-jjigae\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Tocana kimchi jjigae<\/strong><\/a> &#8212; preparatul clasic de confort coreean<\/li>\n\n<li><a href=\"https:\/\/christieathome.com\/blog\/kimchi-cream-pasta\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Paste cremoase cu kimchi<\/strong><\/a> &#8212; fusion interesant, sosul de kimchi cu smantana este surprinzator<\/li><\/ul><h2 class=\"wp-block-heading\">Depozitare si durata de viata a kimchi<\/h2><p>Kimchi-ul de casa se pastreaza la frigider intr-un borcan de sticla cu capac inchis. Fermentatia continua si la frigider, dar mult mai lent. In primele 1-2 saptamani kimchi-ul e proaspat si crocant; dupa 1-2 luni devine mai acru si mai moale &#8212; ideal pentru gatit (supe, orez prajit); dupa 3-6 luni e foarte fermentat, potrivit mai ales pentru preparatele calde.<\/p><p>Kimchi-ul cumparat din magazin are o perioada de valabilitate mai scurta dupa deschidere (2-4 saptamani la frigider) si este de obicei pasteurizat &#8212; contine mai putine probiotice vii decat kimchi-ul de casa neopasteurizat. Verifica eticheta: kimchi-ul crud (raw\/unpasteurized) are beneficii probiotice mai mari.<\/p><h2 class=\"wp-block-heading\">Intrebari frecvente despre kimchi<\/h2><div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1773420870095\"><strong class=\"schema-faq-question\">Este kimchi picant?<\/strong> <p class=\"schema-faq-answer\">Nivelul de iuteala variaza in functie de reteta si cantitatea de gochugaru folosita. Kimchi-ul traditional este picant, acidulat si aromat. Exista insa si versiuni mai blande (baek kimchi &#8212; kimchi alb, fara ardei) sau mai putin picante, potrivite copiilor sau celor sensibili la iuteala. Kimchi-ul comercial din supermarketuri europene este de obicei mai bland decat cel traditional coreean.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1773420879794\"><strong class=\"schema-faq-question\">Este kimchi sanatos?<\/strong> <p class=\"schema-faq-answer\">Da. <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC5895381\/\" target=\"_blank\" rel=\"noreferrer noopener\">Studiile<\/a> arata ca kimchi-ul este bogat in probiotice, vitamine (A, B, C, K) si minerale (fier, calciu). Este sarac in calorii si bogat in fibre. Probioticele din kimchi crud sprijina sanatatea intestinala, digestia si imunitatea. Atentie la continutul de sare &#8212; kimchi-ul este un aliment sarat, nu trebuie consumat in cantitati exagerate de persoanele cu hipertensiune sau restrictii de sodiu.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1773420888820\"><strong class=\"schema-faq-question\">Este kimchi vegan?<\/strong> <p class=\"schema-faq-answer\">Kimchi-ul traditional nu este vegan &#8212; contine sos de peste (jeotgal) sau sos de stridii care dau umami si ajuta fermentatia. Versiunea vegana inlocuieste sosul de peste cu miso, sos de soia, tamari sau alge marine (kombu, dulse) pentru umami similar. Kimchi-ul vegan fermenteaza la fel de bine si are un gust aproape identic cu originalul. La cumparare, verifica eticheta &#8212; din ce in ce mai multe branduri ofera variante vegane.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1773420898132\"><strong class=\"schema-faq-question\">Cat timp fermenteaza kimchi?<\/strong> <p class=\"schema-faq-answer\">Fermentarea initiala la temperatura camerei dureaza 1-2 zile vara (mai cald) sau 2-3 zile iarna. Dupa aceasta etapa, kimchi-ul se muta la frigider unde continua sa fermenteze lent. Poate fi mancat imediat dupa fermentarea initiala, dar gustul se dezvolta cel mai bine dupa 1-2 saptamani la frigider. Nu exista un moment &#8220;gresit&#8221; &#8212; e o chestiune de preferinta personala intre kimchi-ul proaspat si cel maturat.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1773420907353\"><strong class=\"schema-faq-question\">Se poate face kimchi si cu alte legume in afara de varza?<\/strong> <p class=\"schema-faq-answer\">Da. Kkakdugi este kimchi de ridiche alba taiata cubulete &#8212; una dintre variantele cele mai populare dupa kimchi-ul de varza. Se mai face kimchi din castraveti (oi kimchi), ceapa verde, morcovi, conopida sau o combinatie de legume. Principiul e acelasi: sarare, pasta de condimente, fermentare. Legumele mai tari (ridiche, morcov) fermenteaza mai lent si au o textura mai crocanta; castravetii fermenteaza rapid si sunt mai perisabili.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1773420928172\"><strong class=\"schema-faq-question\">Mai are kimchi probiotice daca il gatesti?<\/strong> <p class=\"schema-faq-answer\">Nu, sau mult mai putine. Caldura peste 46-49 grade Celsius distruge bacteriile lactice vii. Kimchi-ul gatit (in supe, orez prajit) isi pierde mare parte din valoarea probiotica dar isi pastreaza vitaminele, mineralele, fibrele si antioxidantii. Daca vrei beneficiile probiotice, consuma kimchi-ul crud, ca garnitura, la temperatura camerei sau rece din frigider.<\/p> <\/div> <\/div>","protected":false},"excerpt":{"rendered":"<p>Ghid complet despre kimchi: ce este, istoria si semnificatia culturala coreeana, beneficii pentru sanatate (probiotice, vitamine), cum se face acasa si cu ce se serveste.<\/p>\n","protected":false},"author":26,"featured_media":188180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[2322],"tags":[2612,9786],"class_list":["post-187650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bine-de-stiut","tag-conserve","tag-picante"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ce este kimchi?<\/title>\n<meta name=\"description\" content=\"Ce este kimchi: garnitura coreeana fermentata din varza cu ardei iute, usturoi si ghimbir. 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Bogat in probiotice si vitamine. 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Atentie la continutul de sare -- kimchi-ul este un aliment sarat, nu trebuie consumat in cantitati exagerate de persoanele cu hipertensiune sau restrictii de sodiu.","inLanguage":"ro-RO"},"inLanguage":"ro-RO"},{"@type":"Question","@id":"https:\/\/gourmandelle.com\/ro\/ce-este-kimchi-ghid\/#faq-question-1773420888820","position":3,"url":"https:\/\/gourmandelle.com\/ro\/ce-este-kimchi-ghid\/#faq-question-1773420888820","name":"Este kimchi vegan?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Kimchi-ul traditional nu este vegan -- contine sos de peste (jeotgal) sau sos de stridii care dau umami si ajuta fermentatia. Versiunea vegana inlocuieste sosul de peste cu miso, sos de soia, tamari sau alge marine (kombu, dulse) pentru umami similar. Kimchi-ul vegan fermenteaza la fel de bine si are un gust aproape identic cu originalul. La cumparare, verifica eticheta -- din ce in ce mai multe branduri ofera variante vegane.","inLanguage":"ro-RO"},"inLanguage":"ro-RO"},{"@type":"Question","@id":"https:\/\/gourmandelle.com\/ro\/ce-este-kimchi-ghid\/#faq-question-1773420898132","position":4,"url":"https:\/\/gourmandelle.com\/ro\/ce-este-kimchi-ghid\/#faq-question-1773420898132","name":"Cat timp fermenteaza kimchi?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Fermentarea initiala la temperatura camerei dureaza 1-2 zile vara (mai cald) sau 2-3 zile iarna. Dupa aceasta etapa, kimchi-ul se muta la frigider unde continua sa fermenteze lent. Poate fi mancat imediat dupa fermentarea initiala, dar gustul se dezvolta cel mai bine dupa 1-2 saptamani la frigider. Nu exista un moment \"gresit\" -- e o chestiune de preferinta personala intre kimchi-ul proaspat si cel maturat.","inLanguage":"ro-RO"},"inLanguage":"ro-RO"},{"@type":"Question","@id":"https:\/\/gourmandelle.com\/ro\/ce-este-kimchi-ghid\/#faq-question-1773420907353","position":5,"url":"https:\/\/gourmandelle.com\/ro\/ce-este-kimchi-ghid\/#faq-question-1773420907353","name":"Se poate face kimchi si cu alte legume in afara de varza?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Da. Kkakdugi este kimchi de ridiche alba taiata cubulete -- una dintre variantele cele mai populare dupa kimchi-ul de varza. Se mai face kimchi din castraveti (oi kimchi), ceapa verde, morcovi, conopida sau o combinatie de legume. Principiul e acelasi: sarare, pasta de condimente, fermentare. Legumele mai tari (ridiche, morcov) fermenteaza mai lent si au o textura mai crocanta; castravetii fermenteaza rapid si sunt mai perisabili.","inLanguage":"ro-RO"},"inLanguage":"ro-RO"},{"@type":"Question","@id":"https:\/\/gourmandelle.com\/ro\/ce-este-kimchi-ghid\/#faq-question-1773420928172","position":6,"url":"https:\/\/gourmandelle.com\/ro\/ce-este-kimchi-ghid\/#faq-question-1773420928172","name":"Mai are kimchi probiotice daca il gatesti?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Nu, sau mult mai putine. Caldura peste 46-49 grade Celsius distruge bacteriile lactice vii. Kimchi-ul gatit (in supe, orez prajit) isi pierde mare parte din valoarea probiotica dar isi pastreaza vitaminele, mineralele, fibrele si antioxidantii. Daca vrei beneficiile probiotice, consuma kimchi-ul crud, ca garnitura, la temperatura camerei sau rece din frigider.","inLanguage":"ro-RO"},"inLanguage":"ro-RO"}]}},"_links":{"self":[{"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/posts\/187650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/comments?post=187650"}],"version-history":[{"count":3,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/posts\/187650\/revisions"}],"predecessor-version":[{"id":215212,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/posts\/187650\/revisions\/215212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/media\/188180"}],"wp:attachment":[{"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/media?parent=187650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/categories?post=187650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/tags?post=187650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}