Exploring the Varied Delights: A Guide to Different Types of Kimchi

Kimchi, a traditional Korean side dish, has gained global recognition for its bold flavors, health benefits, and versatility. Made by fermenting vegetables with a combination of seasonings, kimchi has become an integral part of Korean cuisine. While the most well-known type of kimchi is made with napa cabbage, there is a wide array of kimchi variations that showcase the diverse tastes and textures of this beloved dish. In this article we embark on a flavorful journey to explore some of the most popular types of kimchi.

Baechu Kimchi

Baechu kimchi is the quintessential and most widely recognized type of kimchi. It is made using napa cabbage, which is cut into pieces and soaked in a brine mixture before being seasoned with a paste made from garlic, ginger, Korean chili flakes (gochugaru), fish sauce, and other ingredients. Baechu kimchi is then fermented, allowing the flavors to meld and develop a tangy, umami-rich taste.

#KIMCHIFACT 1 There Are More Than 180 Varieties Of Kimchi

Kkakdugi

Kkakdugi is a popular kimchi variety made with diced radishes. The radishes are seasoned with gochugaru, garlic, ginger, fish sauce, and other seasonings, and then fermented to create a crunchy and slightly spicy kimchi. The smaller size and cubed shape of the radishes give kkakdugi a unique texture and distinct flavor profile.

#FACT 2 Kimchi is Good for Your Gut

Oi Sobagi

Oi sobagi, also known as stuffed cucumber kimchi, features cucumbers that are slit open and stuffed with a combination of seasonings. The cucumbers are then fermented, resulting in a refreshing and tangy kimchi. Oi sobagi is often enjoyed as a side dish during the summer months due to its cooling properties.

Garlic, ginger, scallions, red chili flakes, and occasionally fish sauce or fermented shrimp paste are included in the stuffing for oi sobagi to give it a richer flavor. The contrast in texture and flavor between the crisp cucumber and the hot, acidic filling is delicious. Oi sobagi is not only delicious but also healthy because cucumbers are high in vitamins and minerals and low in calories. It is a well-liked option among fans of kimchi and a must-try for those wishing to discover the varied world of kimchi.

#KIMCHIFACT 3 Every Korean Family And Region Has Its Own Kimchi

Gat Kimchi

Gat kimchi is a type of kimchi made from mustard greens. The leaves are seasoned with gochugaru, garlic, fish sauce, and other spices, and then fermented to develop a slightly bitter and pungent flavor. Gat kimchi is known for its vibrant green color and is often enjoyed as a side dish or used as an ingredient in various Korean dishes.

For individuals who like strong, robust flavors, gat kimchi is a well-liked option thanks to its distinctive flavor. It can be consumed on its own or as a delicious addition to stews, stir-fries, and fried rice with kimchi. The flavor profile is made more nuanced by the fermenting process, and the mustard greens still have a pleasing crunch. Gat kimchi provides kimchi enthusiasts with a special and delectable choice, demonstrating the adaptability and innovation available in the world of kimchi.

#KIMCHIFACT 4 Kimchi Has Been Around For More Than 1500 Years

Dongchimi

Dongchimi is a non-spicy kimchi variety made with radishes, napa cabbage, and other vegetables. The vegetables are soaked in a brine solution with ginger, garlic, and sometimes chili peppers. Dongchimi is traditionally enjoyed during the winter months, as the cold and crisp flavors of this clear kimchi help to balance hearty winter dishes.

The word "dongchimi" means "winter water kimchi," emphasizing the dish's connection to the chilly seasons. Dongchimi's fermenting period is quite brief in comparison to that of other kimchi kinds, giving it a softer and more energizing flavor. It is a well-liked option for people who prefer a lighter and less spicy kimchi option because the clear and slightly sweet brine complements the crunchy texture of the radishes and cabbage. To counter the heaviness of winter fare, dongchimi is frequently served as a side dish or as the foundation for cool soups and cold noodle meals.

#KIMCHIFACT 5 Kimchi Used To Be Made Without Chilies Till The 17th Century

Chonggak Kimchi

Chonggak kimchi, also known as ponytail kimchi, is made using young radishes with their greens intact. The radishes are seasoned with a mixture of gochugaru, garlic, ginger, and fish sauce, and then fermented. Chonggak kimchi offers a unique combination of crisp radishes, spicy flavors, and a hint of sweetness.

#KIMCHIFACT 6 Kimchis Making Is A Part Of UNESCO’s Heritage

Kimchi is a versatile and beloved staple of Korean cuisine, offering a wide range of flavors, textures, and health benefits. From the classic baechu kimchi to the refreshing oi sobagi and the pungent gat kimchi, each type of kimchi showcases the art of fermentation and the depth of flavors that make this dish so popular. Exploring the various types of kimchi is not only a culinary adventure but also an appreciation of Korean culture and its rich culinary traditions. So, why not embark on a kimchi journey and savor the diverse delights that this iconic dish has to offer?