Each type of kimchi(김치) reflects regional variations and personal preferences, and they can be enjoyed in various ways, whether as a side dish, a main ingredient, or even as part of stews and soups. Kimchi not only adds flavor to meals but also provides health benefits due to its probiotic properties from fermentation.
Baechu Kimchi (Napa Cabbage Kimchi): 백김치
- Ingredients: Napa cabbage, Korean red pepper flakes (gochugaru), garlic, ginger, fish sauce, and sometimes sugar.
- Preparation: The cabbage is salted to draw out moisture, then coated with a spicy paste before being fermented. It is the most popular and iconic type of kimchi, often served as a side dish with meals.
Kkakdugi (Cubed Radish Kimchi): 깍두기
- Ingredients: Korean radish (mu), gochugaru, garlic, ginger, and sometimes scallions.
- Preparation: The radish is cut into small cubes, salted, and mixed with the spice paste. Kkakdugi has a crunchy texture and a slightly sweet and spicy flavor.
Oisobagi (Cucumber Kimchi): 오이소바기
- Ingredients: Cucumbers, gochugaru, garlic, ginger, and sometimes sugar and sesame seeds.
- Preparation: Cucumbers are cut and stuffed with a spicy mixture. This kimchi is often served fresh and is particularly refreshing during the summer months.
Chonggak Kimchi (Ponytail Radish Kimchi): 총각김치
- Ingredients: Young radishes with long green tops, gochugaru, garlic, and ginger.
- Preparation: The whole radishes are often left intact, and the tops are also seasoned. This kimchi has a unique appearance and a crunchy texture.
Nabak Kimchi (Water Kimchi): 나박김치
- Ingredients: Various vegetables (like napa cabbage and radishes), gochugaru, garlic, ginger, and water.
- Preparation: Unlike other types, nabak kimchi is more of a brine with a milder flavor. It is light, refreshing, and can be enjoyed as a drink or soup.
Yeolmu Kimchi (Young Summer Radish Kimchi): 열무김치
- Ingredients: Young summer radishes (yeolmu), gochugaru, garlic, and sometimes scallions.
- Preparation: Yeolmu is harvested in the summer and has a tender texture. This kimchi is typically less spicy and is enjoyed fresh.
Bossam Kimchi: 보쌈김치
- Ingredients: Large leaves of napa cabbage, gochugaru, garlic, and fish sauce.
- Preparation: This kimchi is specifically made to wrap around slices of pork belly. The cabbage leaves are prepared in a way that they can easily encase the meat, making for a flavorful combination.
Geotjeori (Fresh Kimchi): 겉절이
- Ingredients: Various vegetables (like napa cabbage, radish, or cucumber) and seasonings.
- Preparation: This is a quick version of kimchi that isn’t fermented for long. It is typically eaten immediately, offering a fresh and crunchy taste.
There are many kinds of kimchi in Korea. I hope you can taste various kinds of kimchi if you go to Korea or have a chance.