Korean kimchi boasts a wide variety of types depending on the region and ingredients. It can be broadly categorized into baechu kimchi (cabbage kimchi), radish kimchi, and other kimchi varieties, each with numerous variations.
1. Baechu Kimchi (Cabbage Kimchi):
- Baechu Kimchi (포기김치):
- The most common type of kimchi, made by seasoning salted cabbage with red pepper powder, garlic, ginger, and jeotgal (salted seafood).
- Baek Kimchi (백김치):
- White kimchi, which doesn’t use red pepper powder, making it mild and refreshing. It’s suitable for children and those who can’t eat spicy food.
- Bossam Kimchi (보쌈김치):
- A luxurious kimchi made by stuffing cabbage with various ingredients like chestnuts, jujubes, and pine nuts.
- Gat Kimchi (갓김치):
- Kimchi made with gat (mustard leaf), known for its pungent flavor.
2. Radish Kimchi:
- Kkakdugi (깍두기):
- Kimchi made with diced radish, seasoned with red pepper powder and jeotgal.
- Chonggak Kimchi (총각김치):
- Kimchi made with small radishes called chonggakmu, characterized by its crunchy texture.
- Nabak Kimchi (나박김치):
- Kimchi made with thinly sliced radish and cabbage in a clear broth. It has a cool and refreshing taste.
- Dongchimi (동치미):
- Kimchi made by salting radish and soaking it in a clear brine, typically enjoyed during winter.
3. Other Kimchi Varieties:
- Oi Sobagi (오이소박이):
- Kimchi made by stuffing cucumbers with chives and onions.
- Pa Kimchi (파김치):
- Kimchi made with green onions, known for its strong jeotgal flavor and pungent taste.
- Yeolmu Kimchi (열무김치):
- Kimchi made with young radish greens, often enjoyed cold in summer.
- Kkaennip Kimchi (깻잎김치):
- Kimchi made by pickling perilla leaves in soy sauce or seasoning sauce.
- Godeulppaegi Kimchi (고들빼기김치):
- Kimchi made with godeulppaegi (Korean dandelion), characterized by its slightly bitter taste.
4. Regional Kimchi:
- Jeolla-do Kimchi: Uses a lot of jeotgal, resulting in a deep and rich flavor.
- Gyeongsang-do Kimchi: Known for its strong spicy and salty flavors, using plenty of garlic and jeotgal.
- Gangwon-do Kimchi: Uses seafood, giving it a cool and refreshing taste.
- Hwanghae-do Kimchi: Emphasizes the natural flavors of vegetables, resulting in a mild and refreshing taste.
In addition to these, Korea has numerous other kimchi varieties, and each household has its own unique recipes.
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#Baechu Kimchi #Oi Sobagi #Pa Kimchi #Kkakdugi