Pinki Sharma, Delhi
The Korean Culture is gaining popularity around the world not only because of its entertainment world but also because of its delicious cuisine. And when we talk about Korean food, the first thing that comes to our mind is Kimchi.
Kimchi is Korea’s national and most beloved dish. As a side dish that is served with the main course, it is a fermented delicacy that is made from salted napa cabbage and Korean radish and is often mixed with chilli powder, fish sauce and other vegetables such as cucumber, carrot, garlic, and scallions. And these are not the only things that are used to prepare kimchi.
There are different varieties of kimchi that are differentiated based on the kind of vegetable being used as the main ingredient. In this article, I’ll talk about the different types of kimchi that are consumed the most.
Baechu kimchi (배추김치)
Baechu Kimchi is cabbage kimchi which is prepared using salted napa cabbage, Korean radish, scallions, onion, ginger, garlic, carrots, red chilli powder, and fish sauce. If you are a vegetarian, you can replace the fish sauce with soy sauce. Once the filling is prepared and packed in between the leaves of the cabbage, it is stored in an air-tight container and left to ferment at room temperature for at least 1-2 days. After the said period, it can be consumed, and the remaining can be stored in the refrigerator.
Kkakdugi kimchi (깍두기 김치)
Kkakdugi Kimchi is radish kimchi, which includes Daikon radish, red chilli powder, scallions, ginger, garlic, salt, soy sauce, and sugar. To prepare kkakdugi, the radish is cut in the shape of a cube and then coated with the sauce that includes garlic, ginger, soy sauce, and chilli powder. Then, all the other vegetables are added to it.
Chonggak kimchi (총각김치)
Chonggak Kimchi has an interesting name in English, which is Ponytail kimchi. It is called so because it is prepared using Chonggak radish, which resembles a ponytail. To prepare this kimchi, the radish is cut in half and mixed with a sauce that includes red chilli powder, ginger, minced garlic, green onions, salt, and sugar.
Oi Kimchi (오이김치)
Last but not least is the Oi Kimchi, which is cucumber kimchi. It is a summer treat that is prepared using freshly picked cucumbers. The sauce used to coat the cucumber is made with red chilli powder, chives, fish sauce, and carrots that are julienned or cut into short, thin strips. Then, all the ingredients are mixed well. You can consume this kimchi right away because it does not need to undergo the fermentation process.
These are just a few types of kimchi that are consumed by Koreans on a regular basis. I have tried two from the ones mentioned above. These are baechu kimchi (배추김치) and kkakdugi kimchi (깍두기 김치). But my favorite of the two is kkakdugi kimchi (깍두기 김치). I love its crisp texture and the sweet and sour sauce. It’s simply delicious! Have you tried kimchi before? If you have, what are your thoughts on the side dish? Tell us more in the comments section.