Kimchi is a well-known Korean dish made from fermented vegetables. It is famous for its bold, spicy, tangy, and savoury flavours. While most people are familiar with the traditional napa cabbage kimchi, many other types are worth exploring. These varieties use various vegetables and seasonings, offering unique tastes and textures.
Types Of Korean Kimchi
Here’s a guide to the top eight different types of Kimchi that you can easily make at home:
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Napa Cabbage Kimchi
Most people know napa cabbage Kimchi. It’s made by bringing napa cabbage leaves and seasoning them with Korean chilli flakes (gochugaru), ginger, garlic, and fish sauce. The cabbage is then fermented, developing a tangy and flavourful taste. This versatile Kimchi can be enjoyed with rice, noodles, or even on its own.
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Kkakdugi Kimchi
If you like spicy food, Kkakdugi is an excellent option. Instead of cabbage, this Kimchi is made with cubed radishes. Because the pieces are smaller, they ferment more quickly, resulting in crunchy and intensely spicy Kimchi. Kkakdugi is often served as a side dish with Korean BBQ.
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Oi Sobagi Kimchi
Oi sobagi is a lighter, fresher type of Kimchi. It uses hollowed-out cucumbers stuffed with a spicy paste made from shrimp, ginger, garlic, and gochugaru. The cucumber’s coolness balances the spices’ heat, making it a perfect summer kimchi.
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Pa Kimchi
Pa kimchi is made using whole scallions. This type of Kimchi has a unique texture and a milder flavour than other varieties. It is packed with garlic, giving it a strong and aromatic kick. It’s a great option if you’re looking for something a bit different.
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Baek Kimchi
Baek kimchi, or white Kimchi, is a milder version of napa cabbage kimchi. It doesn’t use gochugaru, which keeps the cabbage’s natural white colour. This Kimchi focuses on the clean flavours of fermentation and often includes Korean pears for a hint of sweetness.
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Dongchimi Kimchi
Dongchimi is a quick and simple kimchi to make for those short on time. Whole radishes are fermented in seasoned water brine and ready to eat in just a few days. Dongchimi has a slightly sweet and refreshing flavour, which pairs well with rich dishes.
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Gat Kimchi (Mustard Leaf Kimchi)
Gat kimchi is for the adventurous eater. It uses mustard greens fermented with gochugaru and other seasonings. This Kimchi has a distinct mustard flavour with a slight bitterness, making it an acquired taste that many kimchi lovers enjoy.
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Bok Choy Kimchi
Bok choy kimchi is a lighter, healthier alternative to napa cabbage kimchi. Baby bok choy leaves ferment quickly, producing Kimchi with a crisp texture and a slightly sweet taste. It’s a great option for those looking for a healthy yet delicious kimchi.
With these diverse kimchi varieties, there’s something for everyone. All you need are the right ingredients and a bit of patience. Fermentation is a wonderful process that enhances the flavours and nutritional value of the vegetables. Whether you prefer the classic napa cabbage kimchi or want to try something new, like stuffed cucumber kimchi or mustard leaf kimchi, a recipe here will suit your taste.
