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).
5 comments:
yeah, I admit that 김치 is Korean special, but I don't like it. I know there is a kind of cake called 김치전 which is quite delicious. You may have a taste.
I guess you must have tested few varities of kimchi, but you should explore more there are end numbers of varities . Am sure you will like it..I really like the cucumber and chinese coriander kimchi...
I don't know what is kimchi and I haven't seen this in my life. But still I like the topic, as i love everything related to food, starting from preparing till eating.. Nice topic Huidrom..
Once u test this u r gonna love this...
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