When it comes to Korean cuisine, one cannot overlook the iconic dish of kimchi. Kimchi is a traditional fermented side dish made from vegetables and a variety of seasonings. It is not only a staple in Korean households but has also gained popularity worldwide for its unique flavors and health benefits. In this article, I will delve into the different types of kimchi, ranging from traditional favorites to non-traditional variations and options for dietary restrictions.
Traditional Kimchi
Napa Cabbage Kimchi
Napa cabbage kimchi, also known as baechu kimchi, is perhaps the most well-known and widely consumed type of kimchi. It is made by fermenting napa cabbage leaves with a mixture of salt, garlic, ginger, red chili pepper flakes, and other seasonings.
The result is a tangy, spicy, and slightly sour flavor that pairs perfectly with rice, noodles, or even as a standalone side dish.
Radish Kimchi
Radish kimchi, or kkakdugi, is another popular variety of kimchi. It is made by cubing radishes and fermenting them with a similar seasoning mixture as napa cabbage kimchi. The radishes retain their crunchiness and develop a slightly sweet and spicy flavor.
Radish kimchi is often enjoyed as a refreshing and crunchy side dish that complements grilled meats or stews.
Water Kimchi
Water kimchi, or mul kimchi, is a unique type of kimchi that is made by fermenting vegetables in a brine solution instead of the traditional red chili pepper paste. This results in a milder and less spicy flavor compared to other types of kimchi.
Common vegetables used in water kimchi include radishes, cucumbers, and scallions. The brine is often flavored with ginger, garlic, and sometimes even fruits like pear or apple. Water kimchi is a popular choice during the summer months due to its refreshing and hydrating properties.
White Kimchi
White kimchi, or baek kimchi, is a non-spicy variation of kimchi that is favored by those who prefer milder flavors. It is made by fermenting napa cabbage or radishes with a seasoning mixture that excludes red chili pepper flakes. Instead, white kimchi is flavored with ingredients such as garlic, ginger, salted shrimp, and fish sauce.
The resulting kimchi has a slightly tangy and savory taste, making it a great option for those who cannot tolerate spicy foods.
Regional Variations of Kimchi
Baechu Kimchi (Cabbage Kimchi)
Baechu kimchi, as mentioned earlier, is the most common type of kimchi and is enjoyed throughout Korea. However, there are regional variations that add their own unique twist to this classic dish. For example, the northern regions of Korea often add oysters or salted seafood to their baechu kimchi, giving it a briny and umami-rich flavor.
On the other hand, the southern regions tend to make their baechu kimchi spicier by adding more red chili pepper flakes.
Gat Kimchi (Mustard Leaf Kimchi)
Gat kimchi is a regional variation of kimchi that originates from the Jeolla province in Korea. It is made by fermenting mustard leaves with a seasoning mixture that includes garlic, ginger, red chili pepper flakes, and fish sauce.
The mustard leaves impart a slightly bitter and peppery taste to the kimchi, making it a unique and flavorful option.
Dongchimi (Radish Water Kimchi)
Dongchimi is a popular type of kimchi that is made by fermenting radishes in a brine solution. Unlike other kimchi varieties, dongchimi is not spicy and has a refreshing and slightly sour taste.
It is often enjoyed during the winter months and is a common accompaniment to hearty soups and stews.
Yeolmu Kimchi (Young Summer Radish Kimchi)
Yeolmu kimchi is a seasonal kimchi that is made with young summer radishes. The radishes are thinly sliced and fermented with a seasoning mixture that includes garlic, ginger, green onions, and red chili pepper flakes.
Yeolmu kimchi has a crisp texture and a slightly spicy and tangy flavor, making it a popular choice during the summer months.
Non-Traditional Kimchi
Reverse Kimchi
Reverse kimchi, also known as gaji kimchi, is a unique variation of kimchi that is made by fermenting eggplants. The eggplants are sliced and fermented with a seasoning mixture similar to traditional kimchi.
The result is a tangy and slightly spicy kimchi with a soft and creamy texture. Reverse kimchi is a great option for those who want to explore different flavors and textures.
Green Onion Kimchi
Green onion kimchi, or pa kimchi, is a simple yet delicious type of kimchi. It is made by fermenting green onions with a seasoning mixture that includes garlic, ginger, red chili pepper flakes, and fish sauce.
Green onion kimchi has a mild and slightly spicy flavor, making it a versatile side dish that can be enjoyed with various Korean dishes.
Cucumber Kimchi
Cucumber kimchi, or oi kimchi, is a refreshing and crunchy type of kimchi. It is made by fermenting cucumbers with a seasoning mixture that includes garlic, ginger, red chili pepper flakes, and fish sauce.
Cucumber kimchi has a slightly tangy and spicy flavor that pairs well with grilled meats or as a topping for sandwiches or burgers.
Carrot Kimchi
Carrot kimchi, or danmuji kimchi, is a vibrant and flavorful type of kimchi. It is made by fermenting julienned carrots with a seasoning mixture that includes garlic, ginger, red chili pepper flakes, and fish sauce.
Carrot kimchi has a slightly sweet and spicy taste, making it a great addition to salads or as a side dish for rice or noodles.
Kimchi Variations for Dietary Restrictions
Vegan Kimchi
Vegan kimchi is a variation of kimchi that is made without the use of any animal products. Instead of fish sauce or salted seafood, vegan kimchi uses alternative ingredients such as soy sauce or miso paste to add umami flavors. The rest of the process remains the same, resulting in a delicious and cruelty-free kimchi option for vegans.
Gluten-Free Kimchi
Gluten-free kimchi is a type of kimchi that is made without the use of any gluten-containing ingredients. This includes substituting soy sauce with tamari or using gluten-free versions of other seasonings. Gluten-free kimchi allows individuals with gluten sensitivities or celiac disease to enjoy this flavorful dish without any worries.
Low-Sodium Kimchi
Low-sodium kimchi is a variation of kimchi that is made with reduced salt content. This is achieved by using less salt during the fermentation process or by rinsing the vegetables before fermenting them. Low-sodium kimchi is a suitable option for individuals who are watching their sodium intake or have high blood pressure.
Kimchi for Diabetics
Kimchi for diabetics is a type of kimchi that is made with ingredients that have a low glycemic index. This includes using low-sugar or sugar-free alternatives to sweeten the kimchi, such as stevia or erythritol. Kimchi for diabetics allows individuals with diabetes to enjoy the flavors of kimchi while managing their blood sugar levels.
Conclusion
Kimchi is a versatile and flavorful dish that comes in various types and variations. From traditional favorites like napa cabbage kimchi and radish kimchi to regional specialties like gat kimchi and dongchimi, there is a kimchi for every palate.
Additionally, non-traditional variations like reverse kimchi and green onion kimchi offer unique flavors and textures. For those with dietary restrictions, vegan kimchi, gluten-free kimchi, low-sodium kimchi, and kimchi for diabetics provide options that cater to specific needs.
So, whether you are a kimchi enthusiast or new to this Korean delicacy, there is a type of kimchi waiting to be explored and enjoyed.
FAQs
-
What are the three types of kimchi?
I’ve learned how to make kimchi thanks to maangchi and I’ve fallen in love with it! These are 3 types of kimchi: nappa, daikon and chives. My favorite, that I’ve tried so far, is spicy tongbaechu kimchi.
-
What is the most common kimchi?
The most common kimchi found in Korean cuisine is baechu kimchi (> 70% of kimchi present in Korean market) made from Chinese cabbage or napa cabbage (Brassica rapa), a vegetable created from years of natural crossbreeding between southern China’s bok choy cabbage and northern China’s turnip.
-
Are there different flavors of kimchi?
The taste of the resulting mixture can vary depending on the specific ingredients used and how long it is fermented, but it is generally spicy, sour, and slightly tangy. There are over 180 varieties of kimchi! Some are milder than others; some contain only cabbage, while others have different vegetables.
-
What is non fermented kimchi called?
Geotjeori is basically a kimchi that’s made to be eaten fresh without fermentation. As such, the vegetables are lightly salted. Fresh kimchi goes especially well with dishes such as kalguksu (warm noodle soup) and Korean BBQ meat.
Originally posted 2023-11-05 01:54:24.