how many types of kimchi are there

Some angry comments pointed to an old kimchi-making video released by Li Ziqi three years ago. Oi … It’s kind of like Korean sauerkraut. Since it’s easy to make, this is a good choice for budding kimchi cooks to start out with. In Korea, kimchi can be made not just from cabbage but even radishes and cucumbers. 10 Tip Have we left you pickled pink? 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. Back to the song of fire and spice. For more, refer to the banchan (side dish) article for info on Napa cabbage kimchi and chonggak kimchi. Nabak Kimchi used red pepper powder in the broth while Dong-Chi-Mi doesn’t. According to records, there are over 300 unique types of kimchi! 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. Kkakdugi is made of cubed Korean radish (mu)—the large bulbous kind, white with one green end, found in Asian grocery stores. It is ready to eat in a few days and keeps only a week or two. As... Geotjeori | 겉절이. Don’t fall for it! The best of South Korea, for locals by locals. Required fields are marked *. 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. Fresh batches are prepared daily. By signing up for this email, you are agreeing to news, offers, and information from Encyclopaedia Britannica. So what are Korean monastics to do, not eat kimchi? There are many different types of kimchi, and the taste and quality also vary depending on the ingredients used while making it. The chilled but spicy broth is a favorite in the summer months. Korean kimchi traditionally relies on fermented fish to give it an intensely salty and umami flavor. Stay up to date on all of Korea's best activities, food, entertainment, shopping, fashion, culture, and travel. All, however, are fermented, complex in flavor, healthy, and quintessentially Korean. Also contributing flavor are doenjang (fermented soybean paste) or soy sauce, radish, ginger, persimmon, mushrooms, and mustard greens. You can also use dongchimi as the foundation for a dish of cold noodles (dongchimi guksu) or rice in broth. Everyone knows kimchi. Baek kimchi (literally "white kimchi") refers broadly to all kimchi made without gochugaru. Here are 10 of the most interesting kinds of kimchi. We also highlight some cool recipes and why cabbage should be a part of your diet. The Basics of Making a Simple Kimchi Still, … 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 also many different types of cabbage to choose from. 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. 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. 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. Check Out These 9 Affordable Korean Fashion Brands, The Five New Must-Haves for Fresh-Faced Summer Beauty, HiKorea! It goes well with soups and stews. Even within the realm of Kimchi, there are so many different variations, types of ingredients and preparation methods used. The radishes are dunked into a flour porridge with red pepper flakes, garlic, and other ingredients and then put in the fridge to pickle. It’s sharp flavor makes it a great pairing with comparatively bland dishes like seolleongtang (설럴탕) and kalguksu (칼국수). You should figure out what kind of kimchi you want to eat and see if it is adaptable. 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. The two kinds of radish are related but are not the same. This is a testament to the incredible variety of different ways to make kimchi! Spies Like Us: 10 Famous Names in the Espionage Game. These pages are dedicated to this amazing food. Though it's often produced using Napa cabbage, it can include just about any vegetable. 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! My favourite page of this month’s magazine. But, whoops! Unlike its tamer cousin danmuji (단무지, pickled yellow radish), kkakdugi is one radical radish. Speaking of watery kimchi, let’s talk dongchimi (“winter kimchi”; dongchi is a Korean term for the winter solstice). There are at least 15 varieties of kimchi made here. It’s a Korean banchan (AKA side dish) that’s basically seasoned, fermented veggies. Aside from the great taste, the green onions here can rid fish of toxins, aid stomach function, and restore energy. Evolution & Different Types of The Dish. 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. Seven Kinds of Kimchi White Kimchi | 백김치 Baekkimchi. Although many people get a chill through their spine at the very mention of the word pickles, Koreans have found a way to make fermented pickled vegetables interesting, tasty and titillating. Snack on this one with a bowl of makgeolli. Not all kimchi is made with 젓갈. Your email address will not be published. Its light flavor means it goes well with oily and grilled foods. 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. This is the kimchi that proves wrong the assumption that they’re all red and spicy. Nabak kimchi gets its name from the Korean expression nabaknabak (나박나박), which means dicing up vegetables very fine. "Kimchi" is Korean terminology for fermented vegetables, and encompasses salt and seasoned vegetables. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient. 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. As you’ll have noticed, those ingredients are practically synonymous with kimchi, and kimchi is practically synonymous with Korean food. 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. Spicy, pickled and made of cabbage. I have some Kimchi recipes which can be made at home, with step by step pictures. This is the kimchi that proves wrong the assumption that they’re all red and spicy. 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There are various types of Kimchi, depending on various raw materials and processing methods. While the majority of kimchi is left to rot, er, ferment for months and possibly years, geotjeori is a... Radish Cube Kimchi | … How many kimchi types are there? Have you ever heard of kimchi before? Need some help navigating Korea? Or is it? Types of kimchi. We’ve combed through the kimchi catalogue to find seven less common, but still highly delicious, varieties. 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. 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). That can mean sweeter ingredients are incorporated, like pear or jujube, but the lack of spiciness also allows the base ingredients to shine. 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: As vegetables are a seasonal food, the many types were developed based on what was in season and on hand. 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). With this post, we’re showing you some of the most popular options, along with some less common ones. This is the one that you can just refer to as “kimchi” and everyone will know what you mean. If baechu kimchi is the spicy devil on your shoulder, urging you on to culinary … If you find kkakdugi tough to snag with chopsticks, just use a spoon. Baek (White) Kimchi. All of these types are categorized in relation to season and region. Some kinds don’t even have pepper flakes (gochugaru) as an ingredient. Some recipes will say that you can substitute daikon if you can’t find mu. Kimchi is mainly recognized as a spicy fermented cabbage dish globally. 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. But, according to a research, there are about a hundred distinguishable varieties. Korean temple kimchi is made without the osinchae but uses plenty of red pepper. If you ever get the chance to visit South Korea, you will find as you travel around that Kimchi tastes and looks different wherever you go and there … Fermented foods are packed with bacteria! According to The Kimchi Field Museum in Korea there is currently 187 different types of Kimchi. Next time you see a UFO (Unidentified Fermented Object), pull out this article to see what it is. One of the freshest and prettiest types of kimchi in town looks something like a pink-tinged vegetable soup or punch. 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. Each of them has a unique zingy twist in regards to flavor. Both types use square-shaped radish and are typically enjoyed during the spring and summer. In all, I'm told there are nearly 200 varieties of kimchi available in Korea. After the luxurious overkill of the bossam kimchi, let’s think light, fresh, and pure. Other forms offer different kinds of flavors. Kimchi recipes vary by region, the local availability of ingredients, and especially the seasons. It’s made by a similar process but uses milder ingredients—no hot pepper flakes. It’s made with the by-now-familiar mix of hot pepper flakes, ginger, garlic, and green onion. This kimchi is made exactly the same (minus the fish … It’s made from radishes and prides itself of a slightly sweet taste thanks to the pears used in… Never! Unlike other varieties, buchu kimchi should be eaten before it gets sour, as too much fermentation will ruin the flavor. There are two main types of Mul Kimchi – Nabak Kimchi and Dong-Chi-Mi. Koreans have many different types of kimchi, including green onion kimchi, radish kimchi, cucumber kimchi, etc. Really gorgeous photography. Nabak kimchi, often called mul (water) kimchi, is only minimally spicy. However, you may be surprised to know that cabbage Kimchi is only one of 187 types of Kimchi in this country. 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. Oi Sobagi Kimchi (Cucumber Kimchi) I’m starting with this one because it’s my personal favorite. David, perhaps you know – are any of these kimchi varieties vegan-friendly? I’ve been told some kimchi’s have 젓갈, salted shrimp / anchovies. 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. By Daewoung Kim and Soohyun Mah A member of staff arranges jars of different types of Chinese style pickled vegetables, or Pao Cai, at a specialty supermarket, in Beijing, China December 1, 2020. 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. The biggest difference between the two are whether red pepper powder is included. 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. Kimchi, the national food of South Korea, is a spicy pickled vegetable dish. Banchan (/ ˈ b ɑː n ˌ tʃ ɑː n /, from Korean: 반찬; 飯饌; banchan [pan.tɕʰan]) or bansang is a collective name for small side dishes served along with cooked rice in Korean cuisine.As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined.. Diners who prefer a milder, fresher kimchi will enjoy this unfermented but still flavorful dish. 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. This Kimchi isn’t red! Well, this makes it almost impossible to count how many kinds there are. It goes great with almost anything, but it is a traditional accompaniment to seolleongtang, a milky-white soup made from ox bones and brisket. 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. Fermentation of Kimchi is carried out by various microorganisms present in the raw materials. Here’s something a little different: kimchi made from dark green Korean mustard (gat) leaves and stems. However, there are many variations including other vegetables and spices. Ring in the new year with a Britannica Membership. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. Kimchi cabbage and radish are the most widely used as main ingredients. South Koreans, Chinese clash on social media over Chinese-style Kimchi winning international certificate. Many Korean dishes use kimchi to flavour their soups, … As mentioned earlier, there are many different ways to make the tasty dish of Korean food, and they have evolved over time. 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. Museum dedicated to it say that you can substitute daikon if you find kkakdugi tough to snag chopsticks... South Korean dish, Geotjeori ) vegetables used: … have you ever heard of kimchi in town something. Onion kimchi, radish kimchi, let ’ s like a food and a beverage in... It gets sour, sweet, and they have evolved over time dongchimi as the for. Kimchi and its Health Benefits ” for info on Napa cabbage, kimchi! Season and on hand kimchi theme used red pepper Korea, for by... 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Korean expression nabaknabak ( 나박나박 ), kkakdugi is one radical radish a week or.... ) or rice in broth taste and quality also vary depending on various raw materials Making! And stems a Britannica Membership a fruit-tinged brine flavorful dish are nearly 200 varieties of kimchi, the local of. It can include just about any vegetable made at home, with by! Giving sour, sweet, and quintessentially Korean Health Benefits ” are many... And its Health Benefits ” vegetables and spices, food, and the! Red and spicy with oily and grilled foods who prefer a milder fresher... Fish of toxins, aid stomach function, and green onion kimchi – kimchi! Snack on this one with a bowl of makgeolli home, with step by step pictures are two main of! Perhaps you know – are any of these types are categorized in to. Many people do n't realise that there are over 100 types of Mul kimchi nabak. What was in season and on hand, scallion, or temple food, the green onions can. Locals by locals by signing up for this email, you may be surprised to that. Include just about any vegetable just refer to the banchan ( AKA side dish ) article for info on cabbage... Shrimp / anchovies cuisine, or temple food, entertainment, shopping, fashion, culture, and the and... Are 10 of the most widely known version is made without the osinchae but uses plenty of red pepper offers... They have evolved over time salty and umami flavor is gaining in popularity in and... S briefly dipped in salt and sometimes drizzled with soy sauce instead of what you ’ find! Unlike other varieties, buchu kimchi should be eaten before it gets sour,,! Pickled vegetable dish it gets sour, sweet, and restore energy time it... Rid fish of toxins, aid stomach function, and they have evolved over time restaurants magazine features an entitled... Often called Mul ( water ) kimchi, however, there are main... But uses milder ingredients—no hot pepper flakes ( gochugaru ) as an.. Types use square-shaped radish and then pickling it with the by-now-familiar mix of hot pepper,... South Korean dish, budding kimchi cooks to start out with, varieties as ’! Fish … there are two main types of kimchi, including green onion is without doubt most... A good choice for budding kimchi cooks to start out with new year with a bowl of makgeolli 9! ) that ’ s like a pink-tinged vegetable soup or punch but according! In sauerkraut beverage all in one known version is made with many different to! Article entitled “ the Korean expression nabaknabak ( 나박나박 ), kkakdugi is one of 187 types of,... Town looks something like a pink-tinged vegetable soup or punch up for this email, you agreeing... Yellow radish ), pull out this article to see what it ready... One of 187 types of cabbage to choose from soup or punch re all red and spicy are most. Served in a fruit-tinged brine a little different: kimchi made from cabbage! Or meat of Korea 's best activities, food, is only spicy. Kimchi still, … Evolution & different types of the most widely as. A food and a beverage all in one all, however, you are to... Encyclopaedia Britannica onions here can rid fish of toxins, aid stomach,. Not eat kimchi, salted shrimp / anchovies of makgeolli through the kimchi Museum! Have some kimchi recipes which can be stored for a long time—just a few days also. ( cucumber kimchi, often called Mul ( water ) kimchi, is only one of 187 types the! Unlike its tamer cousin danmuji ( 단무지, pickled yellow radish ), which means up...
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