Kimchi the food of the Koreans for over a Thousand Years. Korean people can imagine a meal without kimchi. It is spicy yet sweet, and is rich in seasonings, making it a refreshing to any meals addition. Even though it has been fermented all winter long, the cabbage leaves stay crispy and fresh. When paired with rich-tasting food, it freshens the palate, and when paired with other foods adds savory flavors. Not only is kimchi a delicious dish, but it is also a food with several health-benefits. It helps digestion and aids in the prevention of cancer.
Tongbaechu Kimchi
It is the most popular kimchi in Korea. It is usually made in the wintertime and is a must have at every Korean meal.
Nabak Kimchi
It is made mainly with cabbages and radishes. It is usually made during the early months of spring, and is famous for its refreshing broth.
Baek Kimchi
Red pepper powder is not used in baek kimchi ; it is marinated only with salt. As it ferments, the cabbage releases a refreshing juice.
Oisobagi
It is made with seasonings that are combined with cucumbers that have been marinated in salt. It is famous for its cold broth and crispness.
Dongchimi
This watery radish kimchi is made by pickling whole radishes in salt. Dongchimi is put in a crock and buried in the ground, and is enjoyed cold.
Chonggak Kimchi
It is made from small turnips. A lot of red pepper powder and seasoning are used, and it does not spoil easily, even during the hot summer months.
Bossam Kimchi
Bossam kimchi adds pears, muscles, chestnuts and dates to the basic kimchi seasonings, it is wrapped in a cabbage leaf and served in a bundle.
Kkakdugi
It is made out of bite-size pieces of white radishes, is easy to make, and goes well with soups and casseroles such as seoleongtang or haejangguk
posted by Buathip @ 2:41 AM
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