The last way to differentiate kimchi is related to the seasoning ingredients used to make your desired kimchi. Did you know that kimchi does not have to be spicy? Let me intrude you to white/water kimchi. This variety of kimchi…
Fermentation of Kimchi
The third way to differentiate kimchi is by fermentation. Kimchi can vary based on the amount it is fermented. Kimchi can vary from not fermented to very fermented. That is why I defined kimchi earlier as just a seasoned vegetable…
Preparation of Kimchi
The third way that kimchi varies is based on how that particular kimchi is prepared. It can vary based on how it is cut, brined, and or seasoned. How is it cut: Kimchi can be called different things based on…
Regional Kimchi
The second way that kimchi varies is based on the region that the kimchi originates. Different varieties of kimchi are made in different regions in Korea. Kimchi that is made in the northern section of Korea is made with different…
Seasonal Kimchi
The first way that kimchi varies is based on the season. The season that the kimchi is made makes a difference. Kimchi is often made in the spring, summer, and fall. Based on the season, different vegetables and brining methods…
What is Kimchi?
The First Kimchi When you think of Korean kimchi the first image that pops in your mind may be of spicy vibrant red cabbage kimchi (Baechu-kimchi (배추김치)) but that kimchi is a relatively new version. The oldest Korean kimchi is…
