Nabak kimchi gets its name from the Korean expression nabaknabak (나박나박), which means dicing up vegetables very fine. This is the most popular type of Kimchi and is also considered to be the most popular kind of kimchi in Koreans. Never! By signing up for this email, you are agreeing to news, offers, and information from Encyclopaedia Britannica. Popular variants include kkakdugi (깍두기), a kimchi made with cubed radishes, and oh-ee so-bae-gi (오이소배기), a stuffed cucumber kimchi. Need some help navigating Korea? 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. If there was ever a food I am addicted to, I have to admit, it is Korean kimchi. Baechu kimchi: Cabbage Kimchi Kimchi's composition separates into the main vegetable ingredient and the mix of seasonings used to flavor the kimchi. 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. Stay up to date on all of Korea's best activities, food, entertainment, shopping, fashion, culture, and travel. It is the national dish of Korea and has … Since it’s easy to make, this is a good choice for budding kimchi cooks to start out with. While the napa cabbage variety ranks as the most popular type of kimchi, countless different types exist, including regional and seasonal varieties. Its light flavor means it goes well with oily and grilled foods. But, whoops! 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). Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). 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. 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. Chives go into this classic Gyeongsang Province kimchi. Cucumbers, wild leeks, Indian mustard leaf, and bamboo shoots found their way into kimchi pots. Creamy, starchy potato salad is delicious, sure, but half a cup of … Joseon radish is similar to daikon, but denser and squatter, and considered by Koreans to be more flavorful. It’s good for summer and not meant to be stored for a long time—just a few days. 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. Diners who prefer a milder, fresher kimchi will enjoy this unfermented but still flavorful dish. 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. Also contributing flavor are doenjang (fermented soybean paste) or soy sauce, radish, ginger, persimmon, mushrooms, and mustard greens. Bossam (or, sometimes, ssam) kimchi, however, is a lollapalooza of a dish. Kimchi is packed with nutrients while being low in calories. 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. Kimchi Soup (Kimchi Jjigae) This spicy, heavily-seasoned Korean soup is made by creating a rich broth using aged kimchi and other Korean flavors like gochugaru and gochujang.Pork belly and tofu are often simmered in the broth along with bok choy, green onions and shiitake mushrooms. The “juicy” style of kimchis also came into being. Some recipes will say that you can substitute daikon if you can’t find mu. I have listed a few of the different types of kimchi here and will add to this list over time: Baechu kimchi is the traditional way to make Kimchi, this is the most common South Korea. It’s made by a similar process but uses milder ingredients—no hot pepper flakes. It’s like a food and a beverage all in one. It goes well with soups and stews. Korean temple kimchi is made without the osinchae but uses plenty of red pepper. Baechu geotjeori (fresh kimchi) Getjeori is a kimchi that’s made to be eaten fresh … So what are Korean monastics to do, not eat kimchi? 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. Here are 10 of the most interesting kinds of kimchi. My favorite, that I’ve tried so far, is spicy tongbaechu kimchi. Your email address will not be published. Start typing to see results or hit ESC to close, Introducing HwaHae (화해): The Best Thing to Happen to K-Beauty Lovers (And Your Skin), Ready to Try on Some K-fashion? There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Don’t fall for it! So Jessica over at The Traveling Kimchi gave me the idea for this graphic. Here’s something a little different: kimchi made from dark green Korean mustard (gat) leaves and stems. The most common type of Korean kimchi is napa kimchi. Credits: Pixabay. 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. Nutrient dense. Oi sobagi (“stuffed cucumber”) is a refreshing, crisp, and spicy variation on the general kimchi theme. 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. All, however, are fermented, complex in flavor, healthy, and quintessentially Korean. Kimchi is one of those dishes that tends to get pigeonholed. The Basics of Making a Simple Kimchi … Commentdocument.getElementById("comment").setAttribute( "id", "ab89f9222dd909ad25ff4149f0d5afec" );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! This is the kimchi that proves wrong the assumption that they’re all red and spicy. The two versions Myung Ja Cho makes for Han Oak are a baechu kimchi… On its own, Chinese … The most common variety is made with cabbage (pictured above), but today we’re going to talk about the rest of the kimchi family. 17 Different Types of Kimchi Infographic. Your email address will not be published. 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Kimchi can be made with many different kinds of vegetables and can also include fish or meat. Nabak Kimchi used red pepper powder in the broth while Dong-Chi-Mi doesn’t. Making this was…interesting…because I know this is a daily part of Korean life and it would be good info, but….I don’t like kimchi. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient. Next time you see a UFO (Unidentified Fermented Object), pull out this article to see what it is. 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). Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Types of Kimchi Regions, temperatures and other environmental conditions have led to the creation of more than 100 different types of kimchi. Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. While the most popular variety is spicy kimchi made of cabbage, there are hundreds of different types of kimchi made of different vegetables, and not all of them spicy. The radishes are dunked into a flour porridge with red pepper flakes, garlic, and other ingredients and then put in the fridge to pickle. The two kinds of radish are related but are not the same. Buchu kimchi The most common types of kimchi served are baechu kimchi, kkakdugi, and nabak kimchi. Everyone knows kimchi. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. What is kimchi? 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. 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. I've read that there are over 100 types of kimchi in Korea, kimchi's country of origin. Current news, outside the realm of what you’ll find in newspapers. My favourite page of this month’s magazine. )—and it’s stored and served in a fruit-tinged brine. 2. 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. Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. Besides Kimchi cabbage, some of the following types of Kimchi are also popular such as: Nabak Kimchi (made from cabbage), Beachu Kimchi (made from cabbage), Yeolmu Kimchi (made from young radish), Oi Sobagi (made from cucumber), Insam Kimchi (made from ginseng), Gat Kimchi (made from mustard leaves), Bossam Kimchi (made from many ingredients and wrapped in cabbage), Chonggok Kimchi (made from whole radish), Geotjeori Kimchi (a type of kimchi made from lettuce and instant) … 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. Or is it? Another common variety is kkakdugi, or cubed radish kimchi, usually made with a Korean variety of the vegetable known as Joseon radish (joseonmu). Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. It’s prepared by cubing a radish and then pickling it with the standard combination of kimchi preservatives. Oi Sobagi Kimchi (Cucumber Kimchi) Unlike other varieties, buchu kimchi should be eaten before it gets sour, as too much fermentation will ruin the flavor. Green Onion Kimchi | 파김치 Pa Kimchi 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. These are 3 types of kimchi: nappa, daikon and chives. 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. That tends to get trusted stories delivered right to your inbox less,! Its tamer cousin danmuji ( 단무지, pickled yellow radish ), kkakdugi, and.... Info on napa cabbage which is widely known as Chinese cabbage in Malaysia will know what you mean but. 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