Kimchi
Kimchi is a traditional method of fermenting vegetables for winter storage.
We tend to think of kimchi as cabbage but kimchi refers to the pickling and fermentation process and there are more than 160 varieties of kimichi, though the wombok kimchi will be seen on nearly every table. Kimichi varieties are differentiated by the main ingredients used and region of origin which will give its name.
We tend to think of kimchi as cabbage but kimchi refers to the pickling and fermentation process and there are more than 160 varieties of kimichi, though the wombok kimchi will be seen on nearly every table. Kimichi varieties are differentiated by the main ingredients used and region of origin which will give its name.
Winter Kimchi
Winter kimchi is probably the one most people are familiar with, the main ingredient being Chinese cabbage and being fermented with chilli, garlic, salt. The cabbage leaves are opened out and the chilli mixture is pasted on between each leaf, then packed into earthernware pots, weighted and allowed to ferment and mellow. I have seen some recipes where a couple of oysters are also thrown in to help the fermentation process.
But usually salted shrimp or ground fish are used.
But usually salted shrimp or ground fish are used.
Summer Kimchi
The other variety is Summer Kimchi and this makes use of the available vegetables with less fermentation time.The vegetables used are seasonal and fresh including daikon, beansprouts, cucumber, and summer greens,
Kimichi will also appear not only as a side dish but also as the main ingredient in stews, soups, pancakes and noodle dishes. Kimchi is a very important part of the Korean food culture, you will not see a Korean table without it!
The introduction of the red pepper from Japan, inspired new ideas and flavours in kimchi creating new tastes and flavors to the Korean cuisine.
Today kimichi is gaining in popularity outside of Korea as people travel more and discover the many flavours and varities of kimchi and the versatility of kimchi as an ingredient.
Kimichi will also appear not only as a side dish but also as the main ingredient in stews, soups, pancakes and noodle dishes. Kimchi is a very important part of the Korean food culture, you will not see a Korean table without it!
The introduction of the red pepper from Japan, inspired new ideas and flavours in kimchi creating new tastes and flavors to the Korean cuisine.
Today kimichi is gaining in popularity outside of Korea as people travel more and discover the many flavours and varities of kimchi and the versatility of kimchi as an ingredient.
Common Varieties of Kimchi
Tongbaechu Kimchi
Korean kimchi made with Chinese cabbage,seen at every meal,
Oisobaegi Stuffed cucumbers pickled only for a day or two
Yeolmu Kimchi Water radish kimchi, pickled not spicy
Kkakdugi Daikon kimchi
Dongchimi Water radish with garlic and ginger kimchi
Chonggak Kimchi Red radish kimchi
Nabak Kimchi Sliced radish & cabbage kimchi pickles
Korean kimchi made with Chinese cabbage,seen at every meal,
Oisobaegi Stuffed cucumbers pickled only for a day or two
Yeolmu Kimchi Water radish kimchi, pickled not spicy
Kkakdugi Daikon kimchi
Dongchimi Water radish with garlic and ginger kimchi
Chonggak Kimchi Red radish kimchi
Nabak Kimchi Sliced radish & cabbage kimchi pickles
