TABLE OF CONTENTS
Best Korean Preserved Vegetable Types
Baechu (Napa cabbage) is one of the essential kimchi varieties in South Korea, and it is often almost synonymous with the word kimchi. Although the dish can significantly vary, most variations are made with whole Napa cabbages that are generously coated with a mixture of glutinous rice paste, gochugaru chili pepper flakes, garlic, onions, jeotgal (fermented seafood), fish sauce, and ginger, while the common additions also include sliced radishes, carrots, or green onions, as well as other types of seasonings and condiments.
Like most kimchi versions, baechu is also traditionally made in onggi—an ancient Korean earthenware that is suitable for fermentation. When prepared, kimchi should be left for at least a couple of days, preferably longer, allowing it to ferment and achieve its typical spicy-sour flavor.
This fermented kimchi variety is made with green onions (scallions) as the main ingredient. The onions are cleaned and then coated in a spicy mixture of chili flakes, fish sauce, ginger, garlic, and anchovy sauce. Optionally, the paste may be made with a rice flour base, while sesame seeds are typically sprinkled as a garnish.
Pa kimchi is best when prepared in spring, when green onions are in season. It is usually enjoyed as banchan - a traditional Korean side dish.
This white radish pickle is a winter staple in South Korea. Mu or Korean radish is the main ingredient in dongchimi, and while small radishes can be pickled whole, larger versions are usually sliced before they doused in a sweet and salty brine.
Although other ingredients may vary, typical additions include onions, garlic, ginger, Korean pear, or green chili peppers. Dongchimi can be served as a side dish, but it can also be enjoyed as a refreshing and nourishing appetizer or a base for cold noodle dishes.
Although many people get a chill through their spine at the very mention of the word pickles, Koreans have found a way to make fermented pickled vegetables interesting, tasty and titillating. A classic starter or a side dish to any Korean meal, these spicy, salty, sweet and sour vegetables known as kimchi start their way sliced, tied in bundles, and marinated in brine with hot chili peppers, salty fish paste, leeks, ginger, sugar, and garlic.
Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about two thousand years back, when it was first mentioned in written documents. It was originally called chimchae, literally translated to soaked vegetables, because kimchi was soaked only in brine or beef stock in the past, but by the 12th century, other ingredients and seasonings began to be added to the pot.
VARIATIONS OF Kimchi
This summer favorite is a kimchi variety that consists of partially quartered cucumbers that are salted or brined and then stuffed with kimchi paste. Occasionally, the cucumbers may be cut into smaller quarters which are then simply coated in the paste.
The kimchi paste in oi sobagi typically includes chili flakes, fish sauce or anchovy sauce, as well as finely sliced garlic, ginger, chives, and (optionally) carrots or Korean radish. Oi sobagi is usually served with Korean soups and stews, and it is best enjoyed when freshly prepared.
This kimchi variety uses radishes (mu) as the main ingredients. The radishes are cut into cubes and are then coated in a spicy combination of chili powder, onions, and ginger before they are left to ferment for a couple of days. Apart from the basic version, kkakdugi comes in several other varieties which may slightly differ in preparation or additional ingredients.
KKakdugi is one of the most common banchan (side dishes) served in traditional Koran restaurants.
Takuan is pickled Japanese daikon radish, and as such, it belongs to the group of tsukemono pickles. The Japanese daikon is very crunchy and has sweet and mild flavors. It's typically sun-dried, seasoned with salt and various spices, then left in the pickling solution of turmeric, rice wine vinegar, sugar, salt, and water for a few months.
Once finished, the daikon is yellow in color and slightly pungent. In Akita Prefecture, takuan is smoked, and it's then known as iburigakko. In South Korea, takuan is called danmuji. It's usually served with other tsukemono pickles or used in salads, stir-fries, and as an ingredient in sushi.
This kimchi is unique since it is not made with gochugaru chili flakes, which are traditionally used in the production of other varieties. Baek kimchi can be made with various ingredients, but it typically consists of napa cabbage that is layered or stuffed with sliced daikon radishes, garlic, ginger, scallions, and shitake mushrooms, as well as chestnuts, jujubes, or pine nuts.
The cabbage is then left to ferment in a salty brine. Translated as white kimchi, this mild and nourishing Korean side dish is a perfect match to hearty stews, spicy dishes, and grilled meat.
As the name suggests, this kimchi variety is prepared with yeolmu—young radish greens that have a long green stem and a small, white root. The radishes are cut into smaller chunks before they are salted and combined with a kimchi paste that usually consists of a rice flour base that is mixed with chili flakes, grated garlic and ginger, fish sauce, sliced fresh chilis, and fermented shrimp paste.
Yeolmu kimchi is a summer favorite, and it is often served as a cold side dish (banchan), but it is also commonly added to noodle dishes or bibimbap—a variety of Korean mixed rice.
This kimchi variety is made with chonggakmu—small-sized, firm, and crispy ponytail radishes with tender green stems. The radishes, together with the stems, are brined or salted and are then generously coated in a kimchi paste before they are left to ferment.
The spicy kimchi mixture is usually made with a thick rice flour paste that is combined with chili flakes, minced garlic and ginger, and additions such as anchovy paste or fish sauce. Chonggak kimchi is usually served as a side (banchan) with a variety of Korean dishes.
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