Kimchi Girl

Types of kimchi           Oi Sobagi (오이소박이) 1.Baechu Kimchi (배추김치) : The most famous and representative kimchi made using Chinese cabbage. It is known for its spicy and refreshing flavor. 2.Moo Kimchi (무김치) : Kimchi made with Korean radishes (mu), offering a fresh and cool taste, often consumed during the summer. 3.Gat Kimchi (갓김치) : A kimchi variety made with the vegetable called "gat." It has a distinctive aroma, a spicy kick, and a unique flavor. Gat is mainly found in Namhae and Yeosu. 4.Dongchimi (동치미) : A white kimchi made with radishes and water, known for its refreshing broth. 5.Oi Sobagi (오이소박이) : Cucumber kimchi that combines sweetness and freshness. It's a popular choice for hot summers, offering a cool cucumber flavor. 6.Kkakdugi (깍두기) : Cubed radish kimchi, prepared by cutting kimchi into small squares and seasoning it with red pepper flakes and other ingredients. 7.Yeolmu Kimchi (열무김치) : Kimchi made with young summer radishes (yeolmu). It has a ref...

 Kimchi and Salt Cheonil-yeom is a salt made by evaporating seawater in salt fields using wind and sunlight. In Korea, Cheonil-yeom is widely used when making kimchi. It is rich in minerals, and properly processed salt enhances the sweetness of kimchi. Personally, I also prefer using Cheonil-yeom in kimchi. High-quality salt helps bring out the flavor of the cabbage during the fermentation process. Kimchi and Jeotgal Jeotgal is made by salting and naturally fermenting fresh fish or seafood. In Korea, when making kimchi, jeotgal is commonly used in preparing the seasoning. Jeotgal is also a fermented ingredient that adds richness to the flavor of kimchi. Furthermore, it plays a role in enriching kimchi with nutrients like protein and calcium. Jeotgal comes in various types depending on the region or locality, and nowadays, it's easier to purchase jeotgal from different regions, allowing individuals to choose according to their preferences. In Korea, there are various types of jeotga...

Kimchi and Fermentation Kimchi has a unique taste that is spicy and tangy, and its addictive flavor is thanks to the fermentation process. When cabbage is salted and left to ferment over time, kimchi develops its distinctive taste. This natural fermentation process, rooted in the wisdom of our ancestors who sought to preserve food for extended periods, has led to various fermented foods in Korea. In addition to kimchi, Korea has various other fermented foods: •Soy Sauce: Made by pouring saltwater over fermented soybean blocks (meju) and allowing it to ferment and mature before extracting only the liquid. •Doenjang: Made by separating fermented meju from the saltwater and turning it into a soybean paste. •Gochujang: Created by mixing meju powder and red pepper powder with salt and glutinous rice paste. •Cheonggukjang: Made by fermenting boiled beans for 2-3 days. Probiotic Fermentation in Kimchi When cabbage is salted in the right amount, it undergoes osmotic pressure, which removes...

  What is kimchi? It is a representative food of Korea, made by fermenting vegetables. Kimchi is a food that is always present in the daily lives of Koreans, and it is also a food that helps maintain the health of Koreans, as it is made through a natural fermentation process. In Korea, there are various types of kimchi. These include cabbage kimchi, green onion kimchi, young radish kimchi, bachelor kimchi, and more. Among these, the representative kimchi in Korea, cabbage kimchi, is made by combining napa cabbage with various seasonings, salt, red pepper flakes, garlic, green onions, and more. Through lactic acid fermentation, it not only creates a refreshing taste but also a tangy and fizzy carbonation. Additionally, this process naturally produces beneficial elements such as probiotics and vitamins.                                      I'm describing the process of making kimchi.