Kimchi can be stored for a long time and it does not go bad easily. My favourite page of this month’s magazine. Everyone knows kimchi. 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). 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. Spies Like Us: 10 Famous Names in the Espionage Game. I have some Kimchi recipes which can be made at home, with step by step pictures. That can mean sweeter ingredients are incorporated, like pear or jujube, but the lack of spiciness also allows the base ingredients to shine. 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. 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. It goes well with soups and stews. 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. 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.”. Required fields are marked *. Kimchi is mainly recognized as a spicy fermented cabbage dish globally. – Question 1: How many bacteria are there in sauerkraut? I’ve read that there are over 100 types of kimchi in Korea, kimchi’s country of origin. 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. Fermented foods are packed with bacteria! Korean kimchi traditionally relies on fermented fish to give it an intensely salty and umami flavor. Well, this makes it almost impossible to count how many kinds there are. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient. You should figure out what kind of kimchi you want to eat and see if it is adaptable. We also highlight some cool recipes and why cabbage should be a part of your diet. Its light flavor means it goes well with oily and grilled foods. You can also use dongchimi as the foundation for a dish of cold noodles (dongchimi guksu) or rice in broth. But, according to a research, there are about a hundred distinguishable varieties. 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. According to The Kimchi Field Museum in Korea there is currently 187 different types of Kimchi. Check Out These 9 Affordable Korean Fashion Brands, The Five New Must-Haves for Fresh-Faced Summer Beauty, HiKorea! 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.. 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). I’ve been told some kimchi’s have 젓갈, salted shrimp / anchovies. For making kimchi, we can use a large variety of ingredients, including chili powder, spring onions, garlic, salted seafood, and so on. The radishes are dunked into a flour porridge with red pepper flakes, garlic, and other ingredients and then put in the fridge to pickle. 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. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. 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. Need some help navigating Korea? Some recipes will say that you can substitute daikon if you can’t find mu. It’s a Korean banchan (AKA side dish) that’s basically seasoned, fermented veggies. Chives go into this classic Gyeongsang Province kimchi. 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. "Kimchi" is Korean terminology for fermented vegetables, and encompasses salt and seasoned vegetables. 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. As vegetables are a seasonal food, the many types were developed based on what was in season and on hand. 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. All, however, are fermented, complex in flavor, healthy, and quintessentially Korean. Bossam (or, sometimes, ssam) kimchi, however, is a lollapalooza of a dish. )—and it’s stored and served in a fruit-tinged brine. 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. The best of South Korea, for locals by locals. This Kimchi isn’t red! There are however a number of different types of Kimchi using different vegetables giving some very unique flavours. 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. Kkakdugi is made of cubed Korean radish (mu)—the large bulbous kind, white with one green end, found in Asian grocery stores. Also contributing flavor are doenjang (fermented soybean paste) or soy sauce, radish, ginger, persimmon, mushrooms, and mustard greens. Have you ever heard of kimchi before? 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. 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. We’ve combed through the kimchi catalogue to find seven less common, but still highly delicious, varieties. 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. Baek (White) Kimchi. 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. Baek kimchi (literally "white kimchi") refers broadly to all kimchi made without gochugaru. After the luxurious overkill of the bossam kimchi, let’s think light, fresh, and pure. The biggest difference between the two are whether red pepper powder is included. 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. Aside from the great taste, the green onions here can rid fish of toxins, aid stomach function, and restore energy. This kimchi is made exactly the same (minus the fish … In its simplest form, Korean Kimchi is fermented cabbage (Chinese cabbage) with red pepper powder. 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. Your email address will not be published. Spicy, pickled and made of cabbage. These pages are dedicated to this amazing food. 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. 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. Koreans have many different types of kimchi, including green onion kimchi, radish kimchi, cucumber kimchi, etc. 17 Different Types of Kimchi Infographic So Jessica over at The Traveling Kimchi gave me the idea for this graphic. Korean Buddhist cuisine, or temple food, is gaining in popularity in Korea and around the world because of its delicacy and healthfulness. However, you may be surprised to know that cabbage Kimchi is only one of 187 types of Kimchi in this country. 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Next time you see a UFO (Unidentified Fermented Object), pull out this article to see what it is. 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. 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. However, there are many variations including other vegetables and spices. Really gorgeous photography. Don’t fall for it! Kimchi can be made with many different kinds of vegetables and can also include fish or meat. It’s kind of like Korean sauerkraut. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. Ring in the new year with a Britannica Membership. 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. Unlike its tamer cousin danmuji (단무지, pickled yellow radish), kkakdugi is one radical radish. Other forms offer different kinds of flavors. If baechu kimchi is the spicy devil on your shoulder, urging you on to culinary … Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. Nabak kimchi, often called mul (water) kimchi, is only minimally spicy. Many Korean dishes use kimchi to flavour their soups, … So what are Korean monastics to do, not eat kimchi? With this post, we’re showing you some of the most popular options, along with some less common ones. 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! 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. Back to the song of fire and spice. By signing up for this email, you are agreeing to news, offers, and information from Encyclopaedia Britannica. It goes great with almost anything, but it is a traditional accompaniment to seolleongtang, a milky-white soup made from ox bones and brisket. 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. Stay up to date on all of Korea's best activities, food, entertainment, shopping, fashion, culture, and travel. This is a testament to the incredible variety of different ways to make kimchi! If you find kkakdugi tough to snag with chopsticks, just use a spoon. Our library of How-To guides awaits! Kimchi cabbage and radish are the most widely used as main ingredients. Kimchi recipes vary by region, the local availability of ingredients, and especially the seasons. While the majority of kimchi is left to rot, er, ferment for months and possibly years, geotjeori is a... Radish Cube Kimchi | … Oi sobagi (“stuffed cucumber”) is a refreshing, crisp, and spicy variation on the general kimchi theme. Kimchi is usually very strong for non-Koreans. It is ready to eat in a few days and keeps only a week or two. 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. The world-renowned Michelin Guide foods and restaurants magazine features an article entitled “The Korean Superfood: Kimchi and its Health Benefits”. There are various types of Kimchi, depending on various raw materials and processing methods. Your email address will not be published. 10 Tip Have we left you pickled pink? Some examples of … Oi Sobagi Kimchi (Cucumber Kimchi) I’m starting with this one because it’s my personal favorite. It’s like a food and a beverage all in one. 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. As you’ll have noticed, those ingredients are practically synonymous with kimchi, and kimchi is practically synonymous with Korean food. David, perhaps you know – are any of these kimchi varieties vegan-friendly? It’s good for summer and not meant to be stored for a long time—just a few days. Kimchi is one of the most important dishes in Korean cuisine. Kimchi has been so important in Korean cuisine that there is an entire museum dedicated to it. This is the kimchi that proves wrong the assumption that they’re all red and spicy. Not all kimchi is made with 젓갈. How many kimchi types are there? Even within the realm of Kimchi, there are so many different variations, types of ingredients and preparation methods used. There are at least 15 varieties of kimchi made here. Kkakdugi is prepared with about the same ingredients and in the same way as baechu kimchi, but it’s especially juicy and crunchy. Fresh Kimchi Salad with Spring Cabbage (Bomdong Geotjeori) Vegetables Used: … These generalizations may be true of Napa cabbage kimchi, the most popular kind, but there’s much more variation than you might think. One of the freshest and prettiest types of kimchi in town looks something like a pink-tinged vegetable soup or punch. Since it’s easy to make, this is a good choice for budding kimchi cooks to start out with. But the most widely known version is made with Napa cabbage. 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 with the by-now-familiar mix of hot pepper flakes, ginger, garlic, and green onion. Nabak kimchi gets its name from the Korean expression nabaknabak (나박나박), which means dicing up vegetables very fine. All of these types are categorized in relation to season and region. Find good eats, restaurant reviews and neighborhoods known for good food here. Nabak Kimchi used red pepper powder in the broth while Dong-Chi-Mi doesn’t. The Basics of Making a Simple Kimchi Still, … Fermentation of Kimchi is carried out by various microorganisms present in the raw materials. 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. Diners who prefer a milder, fresher kimchi will enjoy this unfermented but still flavorful dish. Korean temple kimchi is made without the osinchae but uses plenty of red pepper. In all, I'm told there are nearly 200 varieties of kimchi available in Korea. This is the kimchi that proves wrong the assumption that they’re all red and spicy. Kimchi, the national food of South Korea, is a spicy pickled vegetable dish. Here’s something a little different: kimchi made from dark green Korean mustard (gat) leaves and stems. 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. As... Geotjeori | 겉절이. According to records, there are over 300 unique types of kimchi! Many people don't realise that there are many types of kimchi, Kimchi is without doubt the most famous south korean dish, . Speaking of watery kimchi, let’s talk dongchimi (“winter kimchi”; dongchi is a Korean term for the winter solstice). Current news, outside the realm of what you’ll find in newspapers. 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. Never! 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. 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! 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. Some kinds don’t even have pepper flakes (gochugaru) as an ingredient. South Koreans, Chinese clash on social media over Chinese-style Kimchi winning international certificate. 나박김치 does not use it and 오이김치 can be made without it. Here are 10 of the most interesting kinds of kimchi. It’s prepared by cubing a radish and then pickling it with the standard combination of kimchi preservatives. Both types use square-shaped radish and are typically enjoyed during the spring and summer. 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 … 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. The chilled but spicy broth is a favorite in the summer months. 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. Evolution & Different Types of The Dish. Snack on this one with a bowl of makgeolli. 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. It’s made from radishes and prides itself of a slightly sweet taste thanks to the pears used in… For more, refer to the banchan (side dish) article for info on Napa cabbage kimchi and chonggak kimchi. Each of them has a unique zingy twist in regards to flavor. Some angry comments pointed to an old kimchi-making video released by Li Ziqi three years ago. But, whoops! Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. It’s briefly dipped in salt and sometimes drizzled with soy sauce instead. The two kinds of radish are related but are not the same. 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: This is the one that you can just refer to as “kimchi” and everyone will know what you mean. There are many different types of kimchi, and the taste and quality also vary depending on the ingredients used while making it. Fresh batches are prepared daily. It is a staple of Korean food. In Korea, kimchi can be made not just from cabbage but even radishes and cucumbers. It’s sharp flavor makes it a great pairing with comparatively bland dishes like seolleongtang (설럴탕) and kalguksu (칼국수). There are also many different types of cabbage to choose from. 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). Though it's often produced using Napa cabbage, it can include just about any vegetable. 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? There are two main types of Mul Kimchi – Nabak Kimchi and Dong-Chi-Mi.