The most common type of Korean kimchi is napa kimchi. In all, I'm told there are nearly 200 varieties of kimchi available in Korea. Store it in a big covered jar, and, when it ferments, it makes a fizzy sweet-sour liquid you can drink alone or while you eat the vegetables. Your email address will not be published. It’s prepared by cubing a radish and then pickling it with the standard combination of kimchi preservatives. It is cut in to slices before serving. It’s made with the by-now-familiar mix of hot pepper flakes, ginger, garlic, and green onion. Spicy, pickled and made of cabbage. 10 Tip Have we left you pickled pink? Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. These generalizations may be true of Napa cabbage kimchi, the most popular kind, but there’s much more variation than you might think. These are 3 types of kimchi: nappa, daikon and chives. Don’t fall for it! Another common variety is kkakdugi, or cubed radish kimchi, usually made with a Korean variety of the vegetable known as Joseon radish (joseonmu). Kimchi's composition separates into the main vegetable ingredient and the mix of seasonings used to flavor the kimchi. So Jessica over at The Traveling Kimchi gave me the idea for this graphic. Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. My favourite page of this month’s magazine. Koreans eat it at nearly every meal. I’ve lived in Korea for 5 years and I still don’t like it. Kimchi varieties are determined by the main vegetable ingredients and the mix of seasoning used to flavor the kimchi. Our library of How-To guides awaits! Kimchi is also a main ingredient in many other Korean dishes. Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). There are hundreds of kimchi varieties throughout Korea, and the most popular ones are baechu-kimchi, meaning simply cabbage kimchi, kkakdugi - radish kimchi, and cucumber kimchi. Most people who are new to Korean food think of kimchi as the red, spicy, garlic-laden fermented cabbage dish that usually accompanies the main courses in Korean restaurant meals or that is served in kimchi jjigae (stew), kimchi pancakes, and kimchi fried rice. The secret to make your napa kimchi a little bit sweet is to put in some shredded pear. Long, slender green onions (not the bulbous yellow variety) are the basis for this kimchi variant, most frequently prepared down south in Jeolla and Gyeongsang. It is ready to eat in a few days and keeps only a week or two. It is made from napa cabbage which is widely known as Chinese cabbage in Malaysia. Kimchi is packed with nutrients while being low in calories. Our Ebooks. The most popular types of Kimchi are Baechu Kimchi (Cabbage Kimchi), Kkakdugi Kimchi (Ponytail Radish Kimchi), Dongchimi Kimchi (water radish Kimchi) and Pa-kimchi (onion Kimchi). Unlike other varieties, buchu kimchi should be eaten before it gets sour, as too much fermentation will ruin the flavor. Commentdocument.getElementById("comment").setAttribute( "id", "ab89f9222dd909ad25ff4149f0d5afec" );document.getElementById("i623cc22fd").setAttribute( "id", "comment" ); We'll keep you updated on where to go, what to do, and how to have fun in Korea! This cutely named kimchi is made from chonggak, a smallish white radish that comes with a long “ponytail” of greens, which is left on and eaten together with the root. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient. )—and it’s stored and served in a fruit-tinged brine. Required fields are marked *. One of the freshest and prettiest types of kimchi in town looks something like a pink-tinged vegetable soup or punch. Its light flavor means it goes well with oily and grilled foods. Chives go into this classic Gyeongsang Province kimchi. If there was ever a food I am addicted to, I have to admit, it is Korean kimchi. I talk about different kinds of Korean kimchi and its nutritional value. Aside from the great taste, the green onions here can rid fish of … By signing up for this email, you are agreeing to news, offers, and information from Encyclopaedia Britannica. Diners who prefer a milder, fresher kimchi will enjoy this unfermented but still flavorful dish. While the napa cabbage variety ranks as the most popular type of kimchi, countless different types exist, including regional and seasonal varieties. All, however, are fermented, complex in flavor, healthy, and quintessentially Korean. It is just as flavorful and versatile in its own way, getting its taste from a mix of garlic, chives, radishes, chestnuts, and fruit—such as Korean pear and jujubes (the fruit, not the movie candy! Baechu kimchi: Cabbage Kimchi Need some help navigating Korea? A list of the most popular Kimchis are listed below with links to their recipes! Nabak kimchi gets its name from the Korean expression nabaknabak (나박나박), which means dicing up vegetables very fine. As you might guess from the name, Mul (which means water in Korean) Kimchi is kimchi served in a drinkable broth. Korean Buddhist cuisine, or temple food, is gaining in popularity in Korea and around the world because of its delicacy and healthfulness. I've read that there are over 100 types of kimchi in Korea, kimchi's country of origin. Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. 나박김치 does not use it and 오이김치 can be made without it. Kimchi is one of those dishes that tends to get pigeonholed. In South Korea, people store kimchi in large clay jars underground, so it stays cool in summer and doesn’t freeze in winter. Kkaennip (깻잎) kimchi features layers of perilla leaves marinated in soy sauce and other spices. David, perhaps you know – are any of these kimchi varieties vegan-friendly? It’s left to ferment for three to four days and is then ready to serve, but, like most kimchis, it keeps much longer than that. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. This refers to the radish and Chinese cabbage which are cut into thin squares and soaked in a water bath with a bit of chili powder thrown in to spice things up. It’s then put into a container to ferment during storage and can be kept for months or even longer (in the fridge, if you don’t have the traditional backyard to bury it in during the winter). It goes well with soups and stews. Start typing to see results or hit ESC to close, Introducing HwaHae (화해): The Best Thing to Happen to K-Beauty Lovers (And Your Skin), Ready to Try on Some K-fashion? It’s sharp flavor makes it a great pairing with comparatively bland dishes like seolleongtang (설럴탕) and kalguksu (칼국수). Bossam (or, sometimes, ssam) kimchi, however, is a lollapalooza of a dish. Creamy, starchy potato salad is delicious, sure, but half a cup of … As far as I know, all kimchi is normally made with 젓갈/fish sauce of some sort, meaning it’s not acceptable for orthodox vegans. The word bossam in Korean indicates something wrapped and is also the name of a popular Korean meal: boiled pork belly and accompaniments wrapped together in lettuce leaves. Also contributing flavor are doenjang (fermented soybean paste) or soy sauce, radish, ginger, persimmon, mushrooms, and mustard greens. Gat (Brassica juncea)—not to be confused with khat, a plant of East African origins whose leaves are chewed as a stimulant in the Horn of Africa and the Middle East—is a nutritious plant popular in Korea and parts of China. The two versions Myung Ja Cho makes for Han Oak are a baechu kimchi… Kimchi is South Korea’s national dish! Cucumbers, wild leeks, Indian mustard leaf, and bamboo shoots found their way into kimchi pots. However, I have read that it can be made without it… presumably one would have to do this themselves, however, as I can’t see much of a market for a fish-free kimchi here (among Koreans I mean). If baechu kimchi is the spicy devil on your shoulder, urging you on to culinary thrills, white kimchi is the angel sitting on your other shoulder. This Kimchi isn’t red! This is the kimchi that proves wrong the assumption that they’re all red and spicy. 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Small Kirby (pickling) or Korean cucumbers are sliced in quarters lengthwise, keeping one end intact, and the resulting pocket is stuffed with finely chopped vegetables like carrot, onion, sometimes radish, ginger, and garlic. Speaking of watery kimchi, let’s talk dongchimi (“winter kimchi”; dongchi is a Korean term for the winter solstice). Green Onion Kimchi | 파김치 Pa Kimchi Long, slender green onions (not the bulbous yellow variety) are the basis for this kimchi variant, most frequently prepared down south in Jeolla and Gyeongsang. It’s made of salted and rinsed cabbages whose leaves have been packed and coated with a mixture of hot red pepper flakes, onion, garlic, ginger, green onions, and optional fish sauce, shrimp, or oysters (or soy sauce, for vegetarians) and Asian chives. Baby Potato Salad. 17 Different Types of Kimchi Infographic. I’ve been told some kimchi’s have 젓갈, salted shrimp / anchovies. Not all kimchi is made with 젓갈. Kimchi is a traditional Korean dish made of seasoned vegetables and salt. not a bad post but you do realize that you’ve barely scratched the surface on all the different types of kimchi out there right? A very special preparation that came originally from Gaeseong (now in North Korea) and was often served to Korea’s royalty during the Goryeo dynasty (935 to 1392), it contains fish, jujubes, oysters or shrimp, mushrooms, chestnuts, pine nuts, mustard leaf, radish, pear, green onion, watercress…all wrapped in whole wilted cabbage leaves and rolled up into a ball. Korean temple kimchi is made without the osinchae but uses plenty of red pepper. Some recipes will say that you can substitute daikon if you can’t find mu. After the luxurious overkill of the bossam kimchi, let’s think light, fresh, and pure. 1. So what are Korean monastics to do, not eat kimchi? Fresh Kimchi Salad with Spring Cabbage (Bomdong Geotjeori) Vegetables Used: … Back to the song of fire and spice. Kimchi, the national food of South Korea, is a spicy pickled vegetable dish. Or is it? Some kinds don’t even have pepper flakes (gochugaru) as an ingredient. The types of vegetables used in kimchi diversified during the Koryeo Dynasty. Never! There are many different types and Koreans typically eat kimchi in every meal. I have listed a few of the different types of kimchi here and will add to this list over time: Baechu kimchi is the traditional way to make Kimchi, this is the most common South Korea. 2. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. She was also Manager of... Swedish History Is Evident in These 14 Buildings. Kimchi is usually very strong for non-Koreans. Smallish roundish radishes, or regular mu cut up small, are salted and combined with lots of water, some peppers, garlic, ginger, and chunks of Korean pear. While baekkimchi may be the wallflower at the kimchi party, it’s chock full of vitamins and is good for taking down a stubborn cold. Kimchi Soup (Kimchi Jjigae) This spicy, heavily-seasoned Korean soup is made by creating a rich broth using aged kimchi and other Korean flavors like gochugaru and gochujang.Pork belly and tofu are often simmered in the broth along with bok choy, green onions and shiitake mushrooms. The “juicy” style of kimchis also came into being. There are two main types of Mul Kimchi – Nabak Kimchi and Dong-Chi-Mi. Baechu geotjeori (fresh kimchi) Getjeori is a kimchi that’s made to be eaten fresh … Everyone has their favorite stage of baechu kimchi fermentation; it can be eaten fresh and is juicy and delicious when newly made, but, as it ages, it becomes more sour and better fermented. It’s made from radishes and prides itself of a slightly sweet taste thanks to the pears used in… What is kimchi? For more, refer to the banchan (side dish) article for info on Napa cabbage kimchi and chonggak kimchi. As baekkimchi doesn’t use a single red pepper flake, it’s palatable for kids, the elderly, patients with stomach problems, and even grouchy foreign barbarians. Nabak kimchi, often called mul (water) kimchi, is only minimally spicy. It’s made by a similar process but uses milder ingredients—no hot pepper flakes. Napa kimchi, the most regular type of Korean kimchi. You should figure out what kind of kimchi you want to eat and see if it is adaptable. Unlike its tamer cousin danmuji (단무지, pickled yellow radish), kkakdugi is one radical radish. Popular variants include kkakdugi (깍두기), a kimchi made with cubed radishes, and oh-ee so-bae-gi (오이소배기), a stuffed cucumber kimchi. Stay up to date on all of Korea's best activities, food, entertainment, shopping, fashion, culture, and travel. Nabak Kimchi used red pepper powder in the broth while Dong-Chi-Mi doesn’t. Kimchi can be made with many different kinds of vegetables and can also include fish or meat. But, whoops! There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. It’s made from radish sliced delicately into small thin squares, thinly sliced carrots, green onion, and Chinese cabbage (baechu) and fermented in a brine made from the juice of Korean pear, garlic, onion, and ginger with a bit of hot pepper for color and a little bite. Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. Kimchi or Kimchee is a traditional fermented Korean delicacy, which is made from vegetables like napa cabbage and radishes, and a range of spices and seasonings.These seasonings include pepper, chili powder, garlic, ginger, and scallions.The taste of kimchi is salty and spicy like pickled vegetables and it is used as a side dish in many countries.. Aside from the great taste, the green onions here can rid fish of toxins, aid stomach function, and restore energy. Joseon radish is similar to daikon, but denser and squatter, and considered by Koreans to be more flavorful. Nothing beats the combination of crunchiness and juicyness, salty and slightly sweet, fresh and fermented, spicy and red nappa cabbage! Below, we’ll show you how to make traditional fermented kimchi with a recipe made of vegetables (usually Napa cabbage, but made with lots of other types of veggies too) and spices. Kkakdugi is made of cubed Korean radish (mu)—the large bulbous kind, white with one green end, found in Asian grocery stores. Nutrient dense. It goes great with almost anything, but it is a traditional accompaniment to seolleongtang, a milky-white soup made from ox bones and brisket. My favorite way to eat it is on its own as a banchan or in kimchi jiggae. The radishes are dunked into a flour porridge with red pepper flakes, garlic, and other ingredients and then put in the fridge to pickle. While the majority of kimchi is left to rot, er, ferment for months and possibly years, geotjeori is a notable exception as it can be eaten right away. This one is generally eaten in the spring and summer, whereas a similarly soupy kimchi called dongchimi (동치미) is served up in the winter, minus the spice. It is a staple of Korean food. This radish is less often, though more precisely, called “bachelor radish” (chonggak means “bachelor”) because its tail reminded people of the traditional hairstyle that young unmarried men in Korea once wore. In keeping with Buddhist principles, besides being almost completely vegan, temple cuisine omits five vegetables, the osinchae (“wrong [prohibited] vegetables”)—garlic, leeks, green onions, other kinds of onions, and chives—that are said to arouse anger and sexual desire, unwelcome distractions in temple life. However, you may be surprised to know that cabbage Kimchi is only one of 187 types of Kimchi in this country. The chilled but spicy broth is a favorite in the summer months. Really gorgeous photography. Here’s something a little different: kimchi made from dark green Korean mustard (gat) leaves and stems. The most common types of kimchi served are baechu kimchi, kkakdugi, and nabak kimchi. I haven’t gone through the whole list of kimchis, but if it doesn’t require a fishy flavor, there is no reason for it to have 젓갈. Everyone knows kimchi. There are, of course, hundreds of types of kimchi, made with everything from cucumbers to perilla leaves. Types of Kimchi Regions, temperatures and other environmental conditions have led to the creation of more than 100 different types of kimchi. As you’ll have noticed, those ingredients are practically synonymous with kimchi, and kimchi is practically synonymous with Korean food. On its own, Chinese … Snack on this one with a bowl of makgeolli. Kkakdugi is prepared with about the same ingredients and in the same way as baechu kimchi, but it’s especially juicy and crunchy. It is the national dish of Korea and has … You can also use dongchimi as the foundation for a dish of cold noodles (dongchimi guksu) or rice in broth. Credits: Pixabay. This is the one that you can just refer to as “kimchi” and everyone will know what you mean. This is a testament to the incredible variety of different ways to make kimchi! If you’ve always loved pickled cucumbers and for some reason dreamed of the day when science would invent a stuffed pickle, dream no more. The Ki… Kimchi is the iconic dish of Korean cuisine and has been gaining popularity worldwide in the past decade or so for its health benefits and its just plain deliciousness. We’ve combed through the kimchi catalogue to find seven less common, but still highly delicious, varieties. This is the most popular type of Kimchi and is also considered to be the most popular kind of kimchi in Koreans. If you find kkakdugi tough to snag with chopsticks, just use a spoon. My favorite, that I’ve tried so far, is spicy tongbaechu kimchi. While the most popular variety is spicy kimchi made of cabbage, there are hundreds of different types of kimchi made of different vegetables, and not all of them spicy. Next time you see a UFO (Unidentified Fermented Object), pull out this article to see what it is. Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. Kimchi (김치) is a Korean dish traditionally made of fermented vegetables. Thanks again! It’s good for summer and not meant to be stored for a long time—just a few days. Kimchi can be made with many different kinds of vegetables and can also include fish or meat. The radishes used in yeolmukimchi are much smaller than those that go into other kimchi dishes, which puts the focus on the stem rather than the vegetable itself. It’s like a food and a beverage all in one. Besides Kimchi cabbage, some of the following types of Kimchi are also popular such as: Nabak Kimchi (made from cabbage), Beachu Kimchi (made from cabbage), Yeolmu Kimchi (made from young radish), Oi Sobagi (made from cucumber), Insam Kimchi (made from ginseng), Gat Kimchi (made from mustard leaves), Bossam Kimchi (made from many ingredients and wrapped in cabbage), Chonggok Kimchi (made from whole radish), Geotjeori Kimchi (a type of kimchi made from lettuce and instant) … Here are 10 of the most interesting kinds of kimchi. It’s briefly dipped in salt and sometimes drizzled with soy sauce instead. The Basics of Making a Simple Kimchi … Making this was…interesting…because I know this is a daily part of Korean life and it would be good info, but….I don’t like kimchi. Oi sobagi (“stuffed cucumber”) is a refreshing, crisp, and spicy variation on the general kimchi theme. Since it’s easy to make, this is a good choice for budding kimchi cooks to start out with. The two kinds of radish are related but are not the same. This is also the time that garlic and spices were introduced. Current news, outside the realm of what you’ll find in newspapers. Buchu kimchi The most common variety is made with cabbage (pictured above), but today we’re going to talk about the rest of the kimchi family. It can be fresh, like a salad, or it can be fermented. The biggest difference between the two are whether red pepper powder is included. The leaves, which taste sharp and pungent, are mixed with pickled anchovy sauce, red pepper, garlic, onion, and ginger, giving it a strong and distinctive flavor. Oi Sobagi Kimchi (Cucumber Kimchi) Your email address will not be published. Lorraine Murray was Associate Editor for Encyclopædia Britannica, specializing in small island states, scattered US states, Australia and New Zealand, and North and South Korea. Some kinds don’t even have pepper flakes (gochugaru) as an ingredient. It is made using the Chinese cabbages whole and traditionally stored underground in simple cold stores made from mud. , healthy, and bamboo shoots found their way into kimchi pots have noticed, those ingredients are synonymous! Of radish are related but are not the same Encyclopaedia Britannica is napa.. Days and keeps only a week or two in salt and sometimes drizzled with sauce. A pink-tinged vegetable soup or punch vegetables with probiotic lactic acid bacteria ( LAB.. Nabak kimchi used red pepper powder in the broth while Dong-Chi-Mi doesn ’ t a flavorful, sour as! Guksu ) or rice in broth every meal sobagi ( “ stuffed ”. Unfermented but still highly delicious, varieties I still don ’ t even have pepper flakes gochugaru... Catalogue to find seven less common, but denser and squatter, and restore energy by-now-familiar of! ( 김치 ) is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria ( ). 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