Korean Preserved Vegetables

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, th... READ MORE

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 ... READ MORE

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... READ MORE

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 bas... READ MORE

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 ... READ MORE

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 ... READ MORE

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 ... READ MORE

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. A... READ MORE

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... READ MORE

This kimchi variety is prepared with mustard leaves (gat) that are coated in a spicy mixture of chili flakes, ginger, garlic, finely sliced scallions, and (optionally) fermented anchovy paste. The greens are roughly chopped before they are coated ... READ MORE

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 ... READ MORE

Nabak is a variety of water kimchi that is usually prepared with diced cabbage and radishes, though it also may include cucumbers, minari (water dropwort), carrots, or vegetables such as apples or pears. Finely diced ingredients are doused in a br... READ MORE