Types of Kimchi
What is Kimchi?
Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. In traditional preparation kimchi is often allowed to ferment underground in jars for months.
It is Korea's national dish, with hundreds of varieties made from napa cabbage, radish, scallion, or cucumber as a main ingredient. Kimchi also has many different kinds depending on the main ingredients.
So let's find out how many types of Kimchi there are in Korea.
• Baechu-kimchi
This particular kimchi varies by region, namely the cold areas of the north and the warmer areas in the south. In the former, this kimchi tastes neither spicy nor hot, but rather insipid. The warmer areas produce kimchi that is saltier, spicier, and juicier.
The process of so is not widely used in the northern regions. However, spices and seasoning are added to finely shredded radish which is then put sparsely between the heart of white cabbage.
In the southern area, it is common to plaster so mixed with strong salted seafood juice and glutinous rice paste over the whole cabbage.
• Kkakdugi
That is why many preserved side dishes are made of radishes.
When you add green leaves of radish, mustard leaf, green onions or outer leaves of cabbage to kkadugi, it is all the more delicious. Fermented shrimp is recommended instead of anchovy paste, which gives kkakdugi a darker color and a strong scent.
Oysters are great when added to kkadugi, but be sure to consume it as soon as possible because it will go bad easily.
• Nabak-kimchi
The less spicy, the better the taste.
It is a year-round kimchi available in all seasons.
Fermented fish is not recommended.
Try to sprinkle salt on the cabbage and radish evenly, otherwise it will be too salty and too late to fix.
Other seasonings should be shredded in order to prevent thicker and sticky stock.
Do not use the greener part of green onions but use the washed white part since the greener part has a sticky resin of its own. The starch from radish, sugar, and seasonings make the stock thicker and stickier.
When preparing stock, use a thin cloth as a filter. Do not put hot pepper flakes directly into the stock.
Minari (dropwort) can be mixed together but for better color, put it into the kimchi one night before serving.
If you want to save time, boil the stock and cool it and then add 2 tablespoons of sugar.
• Oi-so-bagi (Cucumber Kimchi)
The crunchy texture and refreshing juice will make you feel wonderful. Oi-sobagi, fermented cucumber with other vegetables, sours very easily and cannot be used otherwise.
So prepare it in small quantities. Be careful when you put cucumbers in brine in order to maintain their firm texture. It will be more convenient for you to make three knife incisions so that the stuffing will not fall out, but if you are preparing a large quantity of cucumbers, just cut off the ends of the cucumber and cut it into quarters, the long way. For a refreshing taste, do not use fermented fish. If you put some young radish between layers, it will give you a better taste and a larger quantity.
Chopped Chinese chives is the most popular stuffing, but in the past they used leftover pieces of cucumber at the king's palace.
• Yeolmu-kimchi (Young Summer Radish Kimchi)
Prepared either with or without fermented fish.
Mixed rice with yeolmu-kimchi and cold noodles with yeolmu-kimchi are unique delicacies on a hot summer day.
• Pa-kimchi (Green Onion Kimchi)
The native kind of young green onion with a large white part is a proper ingredient for this kimchi due to its sweet taste. When it is ripened for a long time like got-kimchi, its flavor is best enjoyed.
Put as much myeolchijeot (slated anchovies), as possible to give it a strong hot and salty taste. Let it ferment.
• Got-kimchi (Indian Mustard Leaves kimchi)
Its hot taste is caused by adding a large amount of red pepper powder which gives it a unique bitter taste and aroma, making you feel refreshed, and increasing the appetite.
Strong myeolchijeot and glutinous rice paste reduce its hot and bitter taste. Select got which has a strong flavor and aroma, and a violet tint.
Adding young green onions is optional.
Around a month after preparing, it is ready to eat. If you sprinkle enough salt over it, it can be preserved until spring and summer.
• Dongchimi (Radish Watery kimchi)
At this point, the pear should be matured for better storage.
Saccharinity accounts for 7-10 percent, fructose most, and glucose the least.
Since it has a less sour taste, it is good for dongchimi.
• Chonggakmu-kimchi (Ponytail Radish kimchi)
It is a delicacy kimchi that people enjoy most, following tong baechu kimchi, dongchimi, and kkakdugi.
In Chungcheong-do, its taste is adjusted only by salted shrimp juice. In Gyeongsang-do and Jeolla-do, salted fish juice kimchi mixed with rice porridge is common.
It is made with dongchimi prior to gimjang, so it is eaten earlier than normal baechu-kimchi.
If you want to make this kimchi later than usual, use less myeolchijeot and rice porridge, and adjust its taste with salted shrimp or salted yellow calcite to give it a strong taste. Then cover it with the outer leaves of the cabbage.
It is favored by people due to its long-lasting color and freshness: it takes a long time to ripen.
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