What does this mean? I have discussed a variety of kimchi, but for your reference, I refer to red pepper-based kimchi as regular kimchi. This is the kimchi you probably see most often. It is most popularly made from cabbage and…
Seasoning Ingredients and Kimchi: White Kimchi
Did you know that kimchi does not have to be spicy? Let me introduce you to white/water kimchi. This variety of kimchi is actually one of the first types of kimchi that was made in Korean history. It was made…
Fermentation of Kimchi
Kimchi can vary based on the amount of fermentation. Kimchi can vary from not fermented to very fermented. That is why I defined kimchi earlier as just a seasoned vegetable because kimchi is not always fermented. Kimchi is an abstract…
Preparation of Kimchi (Cut & Brine)
Kimchi can vary based on how it 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 how it is cut before it…
Regional Kimchi – How Kimchi Varies North to South
Kimchi can vary based on the region where it 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 ingredients from those in the…
Seasonal Kimchi
Kimchi can vary based on the season. The season in which 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 are used which…
