Kimchi can be made with many different kinds of vegetables and can also include fish or meat. Kimchi cabbage and radish are the most widely used as main ingredients. This is a testament to the incredible variety of different ways to make kimchi! Chives go into this classic Gyeongsang Province kimchi. Fermentation of Kimchi is carried out by various microorganisms present in the raw materials. It’s made with the by-now-familiar mix of hot pepper flakes, ginger, garlic, and green onion. The biggest difference between the two are whether red pepper powder is included. Your email address will not be published. Here’s something a little different: kimchi made from dark green Korean mustard (gat) leaves and stems. Bossam (or, sometimes, ssam) kimchi, however, is a lollapalooza of a dish. Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. Kimchi recipes vary by region, the local availability of ingredients, and especially the seasons. Seven Kinds of Kimchi White Kimchi | 백김치 Baekkimchi. 10 Tip Have we left you pickled pink? Oi … A recent review paper entitled Health benefits of fermented foods: microbiota and beyond had the following to say about the concentrations of microorganisms in fermented foods such as kimchi and sauerkraut: Unlike other varieties, buchu kimchi should be eaten before it gets sour, as too much fermentation will ruin the flavor. Fresh batches are prepared daily. Kimchi has been so important in Korean cuisine that there is an entire museum dedicated to it. 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. 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It goes great with almost anything, but it is a traditional accompaniment to seolleongtang, a milky-white soup made from ox bones and brisket. 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. It’s like a food and a beverage all in one. Have you ever heard of kimchi before? Even within the realm of Kimchi, there are so many different variations, types of ingredients and preparation methods used. 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. Don’t fall for it! Kkakdugi is prepared with about the same ingredients and in the same way as baechu kimchi, but it’s especially juicy and crunchy. Required fields are marked *. There are also many different types of cabbage to choose from. It’s briefly dipped in salt and sometimes drizzled with soy sauce instead. The chilled but spicy broth is a favorite in the summer months. It’s made from radishes and prides itself of a slightly sweet taste thanks to the pears used in… 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. As mentioned earlier, there are many different ways to make the tasty dish of Korean food, and they have evolved over time. Really gorgeous photography. This kimchi is made exactly the same (minus the fish … You can also use dongchimi as the foundation for a dish of cold noodles (dongchimi guksu) or rice in broth. It’s kind of like Korean sauerkraut. – Question 1: How many bacteria are there in sauerkraut? Never! The two kinds of radish are related but are not the same. Current news, outside the realm of what you’ll find in newspapers. Commentdocument.getElementById("comment").setAttribute( "id", "a4dcf0ca475817b9d68032b9dac085e2" );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! Fermented foods are packed with bacteria! 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). 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. Kimchi is mainly recognized as a spicy fermented cabbage dish globally. 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. But, according to a research, there are about a hundred distinguishable varieties. Kimchi is one of the most important dishes in Korean cuisine. Some recipes will say that you can substitute daikon if you can’t find mu. Korean temple kimchi is made without the osinchae but uses plenty of red pepper. Need some help navigating Korea? Oi Sobagi Kimchi (Cucumber Kimchi) I’m starting with this one because it’s my personal favorite. It goes well with soups and stews. Each of them has a unique zingy twist in regards to flavor. It’s sharp flavor makes it a great pairing with comparatively bland dishes like seolleongtang (설럴탕) and kalguksu (칼국수). 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. Evolution & Different Types of The Dish. Unlike its tamer cousin danmuji (단무지, pickled yellow radish), kkakdugi is one radical radish. Though it's often produced using Napa cabbage, it can include just about any vegetable. 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. 17 Different Types of Kimchi Infographic So Jessica over at The Traveling Kimchi gave me the idea for this graphic. 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? I’ve read that there are over 100 types of kimchi in Korea, kimchi’s country of origin. Kimchi is a traditional Korean dish consisting of pickled vegetables, which is mainly served as a side dish with every meal, but also can be served as a main dish. There are many different types and Koreans typically eat kimchi in every meal. My favourite page of this month’s magazine. Kimchi, the national food of South Korea, is a spicy pickled vegetable dish. 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. It’s prepared by cubing a radish and then pickling it with the standard combination of kimchi preservatives. 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). All, however, are fermented, complex in flavor, healthy, and quintessentially Korean. 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. Ring in the new year with a Britannica Membership. )—and it’s stored and served in a fruit-tinged brine. By signing up for this email, you are agreeing to news, offers, and information from Encyclopaedia Britannica. Next time you see a UFO (Unidentified Fermented Object), pull out this article to see what it is. In its description, the YouTube star wrote that kimchi “is the traditional food from Yanbian,” a Korean autonomous region situated in China’s Jilin Province. Also contributing flavor are doenjang (fermented soybean paste) or soy sauce, radish, ginger, persimmon, mushrooms, and mustard greens. Not only cabbage, but Korean people also use different types of vegetables, tubers, and fruits to make Kimchi such as kohlrabi, carrots, white radish, yellow radish, cucumber, etc. Or is it? But the most widely known version is made with Napa cabbage. We’ve combed through the kimchi catalogue to find seven less common, but still highly delicious, varieties. Spies Like Us: 10 Famous Names in the Espionage Game. "Kimchi" is Korean terminology for fermented vegetables, and encompasses salt and seasoned vegetables. It’s a Korean banchan (AKA side dish) that’s basically seasoned, fermented veggies. We also highlight some cool recipes and why cabbage should be a part of your diet. I have some Kimchi recipes which can be made at home, with step by step pictures. Many Korean dishes use kimchi to flavour their soups, … 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. David, perhaps you know – are any of these kimchi varieties vegan-friendly? Baek kimchi (literally "white kimchi") refers broadly to all kimchi made without gochugaru. Speaking of watery kimchi, let’s talk dongchimi (“winter kimchi”; dongchi is a Korean term for the winter solstice). According to The Kimchi Field Museum in Korea there is currently 187 different types of Kimchi. One of the freshest and prettiest types of kimchi in town looks something like a pink-tinged vegetable soup or punch. This is the kimchi that proves wrong the assumption that they’re all red and spicy. In Korea, kimchi can be made not just from cabbage but even radishes and cucumbers. Here are 10 of the most interesting kinds of kimchi. Nabak Kimchi used red pepper powder in the broth while Dong-Chi-Mi doesn’t. In its simplest form, Korean Kimchi is fermented cabbage (Chinese cabbage) with red pepper powder. Everyone knows kimchi. All of these types are categorized in relation to season and region. Check Out These 9 Affordable Korean Fashion Brands, The Five New Must-Haves for Fresh-Faced Summer Beauty, HiKorea! However, you may be surprised to know that cabbage Kimchi is only one of 187 types of Kimchi in this country. While the majority of kimchi is left to rot, er, ferment for months and possibly years, geotjeori is a... Radish Cube Kimchi | … If you find kkakdugi tough to snag with chopsticks, just use a spoon. I’ve been told some kimchi’s have 젓갈, salted shrimp / anchovies. Our library of How-To guides awaits! The radishes are dunked into a flour porridge with red pepper flakes, garlic, and other ingredients and then put in the fridge to pickle. For making kimchi, we can use a large variety of ingredients, including chili powder, spring onions, garlic, salted seafood, and so on. Not Just Napa Cabbage 7 Alternative Veggie Versions of Kimchi One nuance that gets lost in translation outside of Korean cuisine is that kimchi isn’t one kind of pickle, but many—there are hundreds of different types in Korea alone. Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. 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. Nabak kimchi, often called mul (water) kimchi, is only minimally spicy. 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). This is the one that you can just refer to as “kimchi” and everyone will know what you mean. South Koreans, Chinese clash on social media over Chinese-style Kimchi winning international certificate. Back to the song of fire and spice. Koreans have many different types of kimchi, including green onion kimchi, radish kimchi, cucumber kimchi, etc. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. There are many different types of kimchi, and the taste and quality also vary depending on the ingredients used while making it. 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. You should figure out what kind of kimchi you want to eat and see if it is adaptable. For more, refer to the banchan (side dish) article for info on Napa cabbage kimchi and chonggak kimchi. Your email address will not be published. With this post, we’re showing you some of the most popular options, along with some less common ones. 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. It is ready to eat in a few days and keeps only a week or two. In all, I'm told there are nearly 200 varieties of kimchi available in Korea. The article concludes with a verdict that kimchi is ‘a dish rich in vitamins A and B and minerals like calcium and iron on top of its gut-healthy bacteria.”. These pages are dedicated to this amazing food. Its light flavor means it goes well with oily and grilled foods. Types of kimchi. 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On social media over Chinese-style kimchi winning international certificate with some less common ones how many types of kimchi are there... Brands, the local availability of ingredients and preparation methods used dishes like seolleongtang ( 설럴탕 ) and (... Widely used as main ingredients doesn ’ t even have pepper flakes, ginger, garlic and. Broth is a testament to the kimchi that proves wrong the assumption that they ’ re showing some., garlic, and they have evolved over time kkakdugi tough to snag with chopsticks, just a... Jessica over at the how many types of kimchi are there kimchi gave me the idea for this graphic pepper powder in raw... Made at home, with step by step pictures salt and sometimes drizzled with soy instead! On hand including other vegetables and spices a testament to the incredible variety of uses, and the taste quality. Preparation methods used of its delicacy and healthfulness how many bacteria are there in sauerkraut then... Broadly to all kimchi made without it s my personal favorite Korean Buddhist cuisine, temple! By its palatability as giving sour, sweet, and especially the seasons common ones is a good choice budding... Vegetables giving some very unique flavours ingredients are practically synonymous with kimchi etc! Long time—just a few days do, not eat kimchi in every meal and....