Different Types of Kimchi

Different Types of Kimchi

Basic Cabbage Kimchi, Radish Kimchi, White kimchi, Ponytail Radish Kimchi, etc

Different kinds of Kimchi using different ingredients
Iikim's kimchi varieties
  • When consumers think of Kimchi, regular Kimchi made with cabbage is what probably comes to their mind, but in Korea, where Kimchi originates, almost 200 types of Kimchi exist and more are currently being developed.
  • Kimchi is categorized by it main ingredients. Cabbages and radishes are the most common ingredients used to make Kimchi along with green onions and young radishes. Kimchi can have various flavors depending on its ingredients, and it can be paired with different foods to give off a unique flavor.
Kimchi varieties and its many uses
  • There are many new restaurants coming into scene that are developing innovative dishes that include kimchi in them. White Kimchi without the hot spices and Cubed Radish Kimchi are some of the kimchi varieties applied in these dishes.
  • Retail stores that sell regular kimchi have recently begun to supply many more types of kimchi such as radish kimchi, cubed radish kimchi, etc and they are receiving positive feedbacks from consumers.
  • We suggest that you explore various types of kimchi and discover the one that best suits your taste
Regular Cabbage Kimchi Recipe
  • Cabbage Kimchi, the most typical and commonly eaten type of kimchi in Korea, is unique for being filled layer by layer with its characteristic pepper seasoning
  • Ingredients (serves 4) : 10kgs of Cabbage, 2kgs of Radish, 200gs of chives, 4 cups of salt, 20 cups of water, 3 cups of red pepper powder, 2/3 cups of fine red pepper powder, kimchi seasoning (4 cups of sugar, 1⅓cup of fermented anchovy extract, 1⅓ cup of fermented shrimp extract, 4 cups of glutinous rice paste, 1⅓ cup of minced garlic, 4 cups of minced ginger)

 Recipe

  1. Discard the outside leaves of the cabbage and cut 10cms deep towards the stem
  2. Using your hands, separate the cabbage in half and slice towards the stem in 5 cm length
  3. Soak the cabbage in salt water brine prepared with salt and water
  4. Thoroughly cleanse the cabbage 3~4 times and remove leftover water with the cut side facing down
  5. Thickly slice the radishes and chop the chives equal bits
  6. Add the red pepper powder to the radishes and thoroughly mix the finely grinded red pepper powder, chives and the kimchi seasoning together. Blend the mix until smooth.
  7. Fill each layer of the cabbage evenly with the combined spice seasoning.
    ※ Depending on one’s taste, oysters and shrimps can be added to the kimchi seasoning

Source : NYCultureBeat(NYCultureBeat.com), 2babcha(www.2bab.co.kr)

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