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Exploring Beyond Cabbage: 5 Types of Kimchi
When you imagine kimchi, what comes to mind first?
It might be tyipical Korean cabbage kimchi.
Korean cabbage kimchi, called "baechu kimchi 배추김치," is a spicy and tangy fermented dish made with Napa cabbage and special seasonings.
However, there are other types of kimchi you can enjoy in Korea.
All types are fermented, packed with flavors, good for your health, and distinctly Korean.
Let's explore 5 of the most interesting kinds of kimchi.
1) Baechu Kimchi 배추김치
Baechu kimchi(배추김치) is the most common and well-known type of kimchi, made with Napa cabbage.
It is a spicy and tangy fermented dish seasoned with a blend of garlic, ginger, gochugaru (red pepper flakes), and other ingredients, which gives it a unique and delicious flavor.
You might notice this in almost every restaurants in Korea since baechu kimchi is a beloved staple in Korean cuisine, as a side dish.
2) Baek Kimchi 백김치
"White Kimchi" or "Baek Kimchi" (백김치) is a type of kimchi that is not spicy and does not contain red pepper flakes (gochugaru).
Unlike the more common red kimchi, which is fermented with seasonings and red pepper for a spicy and tangy flavor, white kimchi is made without red pepper, resulting in a milder taste.
It is usually prepared with ingredients like Napa cabbage, Korean radish, and various vegetables, and often includes a seasoned water-based brine for fermentation.
White kimchi offers a fresh and slightly sweet flavor, making it a popular choice for those who prefer a less spicy option.
3) Kkakdugi (Cubed Radish Kimchi) 깍두기
Kkakdugi (깍두기) is a type of kimchi made with cubed Korean radish.
The radish is cut into small cubes and then seasoned with a mixture of garlic, ginger, fish sauce, sugar, and gochugaru (red pepper flakes).
The seasoning is massaged into the radish cubes, and the mixture is left to ferment.
Kkakdugi has a crunchy texture and a spicy, tangy flavor, making it a popular and delicious side dish in Korean cuisine.
It is a perfect match with gukbap 국밥.
4) Ponytail Radish (Chonggak) Kimchi 총각김치
Ponytail Radish Kimchi, also known as Chonggak Kimchi (총각김치), is a type of kimchi made with young, small radishes that have long green stems, resembling a ponytail.
Chonggak Kimchi has a crisp and crunchy texture with a slightly sweet and spicy flavor like kkakdugi, making it a delightful and popular variation of kimchi in Korean cuisine.
5) Dongchimi (Radish Water Kimchi) 동치미
Dongchimi, also known as Radish Water Kimchi, is a traditional Korean kimchi variety that is made with Korean radishes (mu) and other vegetables.
The vegetables are soaked in the brine, allowing them to ferment over time, and the resulting kimchi is served chilled.
Dongchimi is especially popular during the summertime for its cool and refreshing flavor.
It may sound weird, but dongchimi is a perfect match with baked sweet potato !
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