How much do we know about the Korean Kimchi and how many many varities does Korean Kimchi have. Korean Kimchi is worldwide famous and one of the nutritious side-dish.
one of numerous traditional Korean pickled dishes made of vegetables with varied seasonings. A common manifestation is the spicy baechu (chard) variety. Kimchi is the most common panchan or side dish, in South Korea and many South Korean communities and locales. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).
Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi. The most popular type of kimchi is the baechu (also known as Chinese cabbage) variety but there are many regional and seasonal varieties. Popular variants include ggakdugi which is a kimchi made with cubed radish, pa-kimchi (made with scallions), chonggak-kimchi and oisobagi (hangul: 오이소박이), and gat-kimchi (hangul: 갓김치), boochoo-kimchi (hangul: 부추김치), a cucumber kimchi with hot and spicy seasoning. Kkaennip (hangul: 깻잎) kimchi features layers of perilla and other spices.
The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi. Although the most common seasonings include brine, scallions and spices, ingredients can be replaced or added depending on the type of kimchi being made. Common seasonings also include, ginger, chopped radish, garlic, salted shrimp (hangul: 새우젓), and aekjeot (hangul: 액젓, fish sauce).