Types of kimchi

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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 refreshing taste with a hint of sweetness and is often enjoyed during the summer.


8.Pa Kimchi (파김치): Kimchi typically made with green onions (pa). When mixed with red pepper flakes and seasonings and allowed to ferment, it offers a tangy and spicy green onion flavor.


In addition to these, various regions in Korea have kimchi varieties with their own unique characteristics, and the ingredients and preparation methods may change with the seasons.


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Kimchi and Fermentation

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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...
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kimchi and salt

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