What is Kimchi?
Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The history of kimchi goes back to ancient times. Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea.
Types of Kimchi
Regions, temperatures and other environmental conditions have led to the creation of more than 100 different types of kimchi. The most common types of kimchi served are baechu kimchi, kkakdugi, and nabak kimchi.
Baechu Kimchi
Baechu kimchi: Cabbage Kimchi Popular kimchi enjoyed by most Koreans, baechu kimchi is made with a whole, uncut salted cabbage mixed with Korean chili powder, garlic, fish sauce and other spices, which is then left to ferment.
Kkakdugi
Kkakdugi: Diced Radish Kimchi The basic ingredients used for creating this kimchi are similar to those used to make baechu kimchi, with the exception of using radish instead of cabbage. The crunchy texture is the distinct characteristic of this kimchi.
Nabak kimch
Nabak kimchi: Water Kimchi This is a less spicy version of kimchi that uses both cabbage and radish. Using a great deal of kimchi stock, it tastes sweeter than other types of kimchi due to the addition of sliced fruits such as apple and pear.
Oi sobagi
Oi sobagi: Cucumber Kimchi This kimchi is preferred during spring and summer days, as the crunchy texture of cucumbers and refreshing kimchi stock create a variation to kimchi.
Why Korean love kimchi?
Fresh Ingredients
This kimchi recipe is made with Fresh Bae-Chu (배추), known as napa cabbage, hence the name Bae-Chu kimchi. Because the cabbage is kept intact at its head, it’s also known as pogi kimchi
(포기김치). Pogi means a “core” of a vegetable.
Various Types
The most common types of kimchi served are
*Baechu kimchi: Cabbage Kimchi
*Kkakdugi: Diced Radish Kimchi
*Nabak kimchi: Water Kimchi.
*Yeolmu kimchi: Young Summer Radish Kimchi
*Oi sobagi: Cucumber Kimchi
*Pa kimchi: Spring onion Kimchi
*Gat kimchi: Mustard Leaves/ Gai Choy Kimchi
Nutritional value of Kimchi
Korean Kimchi has gained a global recognition as a healthy pro-biotic food. Kimchi is a good source of useful lactic acid bacteria, has excellent anti-oxidation and anti-cancer effects, and helps prevent aging.
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