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. Kimchi recipes vary by region, the local availability of ingredients, and especially the seasons. My favourite page of this month’s magazine. Seven Kinds of Kimchi White Kimchi | 백김치 Baekkimchi. Though it's often produced using Napa cabbage, it can include just about any vegetable. Your email address will not be published. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient. 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. Fermentation of Kimchi is carried out by various microorganisms present in the raw materials. Never! Speaking of watery kimchi, let’s talk dongchimi (“winter kimchi”; dongchi is a Korean term for the winter solstice). 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. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. It goes well with soups and stews. 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. Really gorgeous photography. But the most widely known version is made with Napa cabbage. Have you ever heard of kimchi before? 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. While the majority of kimchi is left to rot, er, ferment for months and possibly years, geotjeori is a... Radish Cube Kimchi | … Both types use square-shaped radish and are typically enjoyed during the spring and summer. I’ve been told some kimchi’s have 젓갈, salted shrimp / anchovies. Korean temple kimchi is made without the osinchae but uses plenty of red pepper. It is a staple of Korean food. So what are Korean monastics to do, not eat kimchi? You can also use dongchimi as the foundation for a dish of cold noodles (dongchimi guksu) or rice in broth. Find good eats, restaurant reviews and neighborhoods known for good food here. 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. 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: 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. The Korean Immigration Visa Status, Renewal & Reservations Website, The Complete Guide to International Schools in South Korea, International Schools in Seoul: The Top 9 List in 2021, Every International Christian School in South Korea, Every English International Boarding School in South Korea, Top 10 Awesome Restaurants/Cafes in Gyeongju, Exploring Gwangalli: A Wave of Fun Beyond the Beach, Gudmundur Jonsson Appointed as New Headmaster at Dulwich College Seoul, How To Get COVID-19 Disaster Relief for Foreign Residents in Seoul, South Korea, Han River Parks in Seoul Closed Due to Flooding, 10 Things You Didn’t Know Are Illegal in Korea, How to Convert Your Clothing Size in Korea, 11 Popular Korean Foods To Try in South Korea. Kimchi has been so important in Korean cuisine that there is an entire museum dedicated to it. With all the room for variation, it’s no surprise then that there are well over 100 types of kimchi including the common Napa cabbage version. As you’ll have noticed, those ingredients are practically synonymous with kimchi, and kimchi is practically synonymous with Korean food. It’s briefly dipped in salt and sometimes drizzled with soy sauce instead. 나박김치 does not use it and 오이김치 can be made without it. 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. 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. Not all kimchi is made with 젓갈. Kimchi is mainly recognized as a spicy fermented cabbage dish globally. 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. 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. Oi sobagi (“stuffed cucumber”) is a refreshing, crisp, and spicy variation on the general kimchi theme. Also contributing flavor are doenjang (fermented soybean paste) or soy sauce, radish, ginger, persimmon, mushrooms, and mustard greens. Fresh batches are prepared daily. The world-renowned Michelin Guide foods and restaurants magazine features an article entitled “The Korean Superfood: Kimchi and its Health Benefits”. I have some Kimchi recipes which can be made at home, with step by step pictures. Fresh Kimchi Salad with Spring Cabbage (Bomdong Geotjeori) Vegetables Used: … Nabak kimchi, often called mul (water) kimchi, is only minimally spicy. 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. Kimchi is characterized by its palatability as giving sour, sweet, and carbonated tastes. How many kimchi types are there? Baek kimchi (literally "white kimchi") refers broadly to all kimchi made without gochugaru. Koreans have many different types of kimchi, including green onion kimchi, radish kimchi, cucumber kimchi, etc. )—and it’s stored and served in a fruit-tinged brine. It’s made from radishes and prides itself of a slightly sweet taste thanks to the pears used in… Need some help navigating Korea? According to The Kimchi Field Museum in Korea there is currently 187 different types of Kimchi. 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. 10 Tip Have we left you pickled pink? Here are 10 of the most interesting kinds of kimchi. As... Geotjeori | 겉절이. This is the kimchi that proves wrong the assumption that they’re all red and spicy. 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. We’ve combed through the kimchi catalogue to find seven less common, but still highly delicious, varieties. 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.. After the luxurious overkill of the bossam kimchi, let’s think light, fresh, and pure. Or is it? Kkakdugi is prepared with about the same ingredients and in the same way as baechu kimchi, but it’s especially juicy and crunchy. 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’s a Korean banchan (AKA side dish) that’s basically seasoned, fermented veggies. Here’s something a little different: kimchi made from dark green Korean mustard (gat) leaves and stems. Fermented foods are packed with bacteria! Kimchi is usually very strong for non-Koreans. Check Out These 9 Affordable Korean Fashion Brands, The Five New Must-Haves for Fresh-Faced Summer Beauty, HiKorea! All of these types are categorized in relation to season and region. If baechu kimchi is the spicy devil on your shoulder, urging you on to culinary … – Question 1: How many bacteria are there in sauerkraut? Kimchi can be stored for a long time and it does not go bad easily. Nabak kimchi gets its name from the Korean expression nabaknabak (나박나박), which means dicing up vegetables very fine. 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. Many Korean dishes use kimchi to flavour their soups, … There are many different types and Koreans typically eat kimchi in every meal. David, perhaps you know – are any of these kimchi varieties vegan-friendly? The Basics of Making a Simple Kimchi Still, … Unlike other varieties, buchu kimchi should be eaten before it gets sour, as too much fermentation will ruin the flavor. In all, I'm told there are nearly 200 varieties of kimchi available in Korea. Some angry comments pointed to an old kimchi-making video released by Li Ziqi three years ago. 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. The researchers isolated three Leuconostoc mesenteroides strains and one Lactobacillus plantarum strain in fermented cabbage kimchi that could be useful as probiotics.. A total of 900 lactic acid bacteria strains were isolated from the kimchi samples. Next time you see a UFO (Unidentified Fermented Object), pull out this article to see what it is. There are many different types of kimchi, and the taste and quality also vary depending on the ingredients used while making it. 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. Some examples of … 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). There are also many different types of cabbage to choose from. 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. Required fields are marked *. However, you may be surprised to know that cabbage Kimchi is only one of 187 types of Kimchi in this country. Bossam (or, sometimes, ssam) kimchi, however, is a lollapalooza of a dish. 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. Since it’s easy to make, this is a good choice for budding kimchi cooks to start out with. This Kimchi isn’t red! We also highlight some cool recipes and why cabbage should be a part of your diet. Everyone knows kimchi. Current news, outside the realm of what you’ll find in newspapers. Spicy, pickled and made of cabbage. Start typing to see results or hit ESC to close, The 11 Best Ski Resorts for Winter In Korea, Restaurants Serving Thanksgiving Dinner in Seoul 2020, SIWA and Diplomatic Community Bazaar: The Largest International Fundraising Event in Seoul, The History of Soju and its Modernization, 10 Korean Winter Street Foods To Help Beat The Cold, 10 Trendy Brunch Spots In Seoul For Your Inner Foodie, Introducing HwaHae (화해): The Best Thing to Happen to K-Beauty Lovers (And Your Skin), Ready to Try on Some K-fashion? It goes great with almost anything, but it is a traditional accompaniment to seolleongtang, a milky-white soup made from ox bones and brisket. 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. Korean Buddhist cuisine, or temple food, is gaining in popularity in Korea and around the world because of its delicacy and healthfulness. 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. Evolution & Different Types of The Dish. Types of kimchi. By signing up for this email, you are agreeing to news, offers, and information from Encyclopaedia Britannica. The chilled but spicy broth is a favorite in the summer months. There are at least 15 varieties of kimchi made here. 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. It’s good for summer and not meant to be stored for a long time—just a few days. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. Chives go into this classic Gyeongsang Province kimchi. This is the kimchi that proves wrong the assumption that they’re all red and spicy. Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. 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? Unlike its tamer cousin danmuji (단무지, pickled yellow radish), kkakdugi is one radical radish. Diners who prefer a milder, fresher kimchi will enjoy this unfermented but still flavorful dish. But, whoops! Snack on this one with a bowl of makgeolli. That can mean sweeter ingredients are incorporated, like pear or jujube, but the lack of spiciness also allows the base ingredients to shine. Nabak Kimchi used red pepper powder in the broth while Dong-Chi-Mi doesn’t. Even within the realm of Kimchi, there are so many different variations, types of ingredients and preparation methods used. All, however, are fermented, complex in flavor, healthy, and quintessentially Korean. 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. 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. 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). Its light flavor means it goes well with oily and grilled foods. Our library of How-To guides awaits! Stay up to date on all of Korea's best activities, food, entertainment, shopping, fashion, culture, and travel. Each of them has a unique zingy twist in regards to flavor. It’s like a food and a beverage all in one. Kimchi can be made with many different kinds of vegetables and can also include fish or meat. Baek (White) Kimchi. Oi … This is the one that you can just refer to as “kimchi” and everyone will know what you mean. 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. There are however a number of different types of Kimchi using different vegetables giving some very unique flavours. 17 Different Types of Kimchi Infographic So Jessica over at The Traveling Kimchi gave me the idea for this graphic. Oi Sobagi Kimchi (Cucumber Kimchi) I’m starting with this one because it’s my personal favorite. It’s made with the by-now-familiar mix of hot pepper flakes, ginger, garlic, and green onion. Kimchi, the national food of South Korea, is a spicy pickled vegetable dish. 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