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Types of Kimch |
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Types of kimchi differ from region to region, depending on
harvest and weather conditions. Each family also has its own
recipe handed down from generation to generation. The number of
specific kimchi types can not be easily counted. However, the
Korean Food Academy has categorized over 100 different types.
The flavor depends on ingredients, condiments, the amount of
salt, and level of spice used in each region. Korea's various
regions produce different types of agricultural products, and
this is reflected in each region's type of kimchi. The southern
provinces (North and South Cholla Provinces and North and South
Kyongsang Provinces) tend to use more salt and seafood so the
taste is stronger and sweeter. To the north, kimchi tastes less
salty and is very mild. |
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Baechu Kimchi |
 It
is the most popular winter Kimchi made by packing the 'so', the
blended stuffing materials, between the layers of salted leaves
of uncut, whole cabbage.
It varies by region.
There are cold northern areas and warm southern areas divided by
each climate.
In the former, this Kimchi tastes neither spicy nor hot, rather
insipid. On the other hand, in the latter, it is salty, hot, and
juicy.
In the middle area, it is properly salty and juicy.
In the northern area, the 'so', the blended stuffing materials,
is not used much, but spices and seasoning are added to finely
shredded radish and then those are put sparsely between the
heart of white cabbage.
Meanwhile, in the middle area, a large amount of the 'so' is
made to be sufficiently put between every layer of leaves of the
cabbage.
In the southern area, it is common to plaster the 'so' mixed
with strong salted seafood juice and glutinous rice paste over
the whole cabbage |
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Kkakdugi |
 Although
radishes are available year-round, winter radishes are sweeter
and firmer.
That is why many preserved side dishes are made of radishes.
When you add green leaves of radish, leaf mustards, green
onions. or outer leaves of Chinese cabbage to Kkadugi, it will
be all the more delicious.Fermented shrimp is recommended
instead of anchovy paste, which will give Kkakdugi a darker
color and 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 |
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Nabak Kimchi |
 Use
Chinese radishes and Chinese cabbage and pour a great deal of
Kimchi stock.
The less spicy, the better the taste.
It is a year-round Kimchi available at all seasons.
Fermented fish is not recommendable.
Try to sprinkle with salt on the cabbage and radish evenly,
otherwise it will be too salty and too late to fix.
Other seasoning 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 sticky resin of its own.
The starch from radish, sugar, and seasoning make the stock
thicker and stickier.
When preparing stock, use 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
put 2 tablespoons of sugar. |
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Oi Sobagi (Stuffed Oi Kimchi) |
 The
most popular Kimchi during the spring and summer time.
The crunchy texture and refreshing juice will make you feel
wonderful.Oi Sobagi, fermented cucumber with other vegetables,
easily goes sour and cannot be used otherwise.
So prepare it in small quantities. Be careful when you put
cucumbers in brine in order to maintain the firm texture of the
cucumber.
It will be more convenient for you to put three knife incisions
so that the stuffing will not fall out, but if you are preparing
a large quantity of cucumber, just cut off the ends of the
cucumber and cut the cucumber 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
more quantity.
Chopped Chinese chives is the most popular stuffing, but in the
past they used waste pieces of cucumber at the King's Palace |
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Yeolmu Kimchi (Young Summer Radish Kimchi) |
 Although
they are thin and small, young summer radishes are one of the
most common vegetables for Kimchi during the spring and summer
season.
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 |
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Bo Kimchi (Bossam Kimchi:
Stuffed Wrapped Kimchi) |
 Bo
kimchi is not only traditional Kimchi particularly famous in
Kesong town, but also popular nationwide.
Since it is served as a bundle the leaves of cabbage wrap the
blended materials like a bundle. Then it is preserved and
matured in the white container, it is convenient to be served
and eaten, leaving no leftover, its peculiar feature of
convenience.
Since it is made of sufficient seafood and fruit with weak
seasoning thereby being fermented and softened quickly and
easily, do not make too much of it at a time.
Like Jile kimchi, the kimchi made prior to kimjang kimchi, it
has to be made at every meal or set aside to be served for
'Lunar New Year Day'. |
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Pa Kimchi (Green Onion
Kimchi) |
 The
hot spicy pa kimchi, most popular in Jeolla-do, is made of
medium-thick young green onions.
The native kind of the young green onion with a large white part
is proper for ingredients of this kimchi due to its sweet
taste.When it is ripened for a long time like got Kimchi, you
can enjoy its best flavor.
Put as much myeolchijeot, the slated anchovies, as possible to
make strong hot and salty taste. Ferment it enough. |
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Got Kimchi (Indian Mustard
Leaves Kimchi) |
 It
is a side dish Kimchi, most famous in Jeolla-do.
Its hot taste is caused by adding a large amount of red pepper
powder and the unique bitter taste and aroma, which make you
feel refreshed, increases the appetite.
Strong Myeolchijeot and glutinous rice paste reduces its hot and
bitter taste.Select got which has strong flavor and aroma and a
violet tint. Adding young green onion is optional.
Around a month after preparing, is it proper to eat. Sprinkle
enough salt over it, then it can be preserved until spring and
summer |
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Dongchimi (Radish Watery kimchi) |
 Cool
tastes of pear with high saccharinity and of radish combine to
make the best taste of dongchimi.
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 |
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Chonggak kimchi (Ponytail
Radish Kimchi) |
 Even
though it is made in every region throughout this country, it
varies by regions depending on kinds of salted fish juice used,
amount of red pepper powder put, and rice porridge added.
It is a delicacy kimchi people enjoy most, following Tong Baechu
kimchi, Dongchimi, and Kkakdugi.
In Chungcheong-do, its taste is adjusted only by salted shrimp
juice tasting plain or dongchimi, the watery radish Kimchi, is
made. In Kyeongsang-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 Kmichi.
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 make a strong taste. Then
cover it with the outer leaves of the cabbage.
It is favored by people due to its long-lasting coloration and
freshness: it takes a long time to ripen. |
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