Kimchi – Napa Cabbage Kimchi (Baekju gimchi)

배추 김치 Baechu Kimchi (Napa Cabbage or Chinese Cabbage Kimchi) is probably the most common type of kimchi. The elongated heads have a semi-sweet flavor that goes well with ginger, garlic, and dried red chili peppers. Baechu Kimchi was originally made with cabbage and beef stock. It wasn’t until after the Japanese … Read more

Wrapped Kimchi

보쌈김치 – Bossam-kimchi A kimchi made of quartered cabbages with kimchi seasonings spread between the layers of leaves and wrapped separately in a large cabbage leaf. The fist-sized bundles are put into jars and left to season together. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: … Read more

Water Kimchi

물김치 – Mul-kimchi A variation of kimchi in water. Both the water and the crunchy pickled vegetable in it are eaten. Source Source: Korean Food Guide in English – Seoul: Cookand, 2003

Radish Kimchi in Water – Dongchimi

동치미 A kimchi made of whole white radishes, green onions, garlic, ginger and salt water. The radishes are rolled in salt and put in a big jar with the other ingredients and salt water.

Radish Stem Kimchi

무청김치 – Mucheong-kimchi A kimchi made of the green part of radish stems and leaves. Source Source: Korean Food Guide in English – Seoul: Cookand, 2003