have been categorized as 'Kimchi people', because they cannot bear
living without eating Kimchi. It is speculated that eating Kimchi
started after red pepper was first introduced around 1700. There
is a wide variety of Kimchi such as cabbage Kimchi, radish cube
Kimchi, and stuffed cucumber Kimchi. There is still a greater
variety according to the different seasons and provinces. Kimchi
needs ample time in order to gain its true taste of fermentation.
Ripe Kimchi has rich contents of lactic acid that effectively cleans
the intestinal walls, and a rich content of fibers that prevent
constipation and other health related problems.
Types of Gimchi
Whole Cabbage Gimchi (Tongbaechu Gimchi)
Each cabbage is cut lengthwise into two sections and soaked in brine,
then drained, seasoned between the leaves, and left to ferment.
This is the most common way of pickling for preservation throughout
Wrapped Gimchi (Bossam Gimchi)
Seafood such as octopus, shrimp, and oyster is seasoned, wrapped
in cabbage leaves and pickled. These bundles are neat and convenient
White Cabbage Gimchi (Baek Gimchi)
This gimchi, made in the southern part of the country, is less watery
and contains more pickled fish and red pepper than that made in
the northern part. People eat noodles with the juice of gimchi during
Stuffed Cucumber Gimchi (Oisobagi)
Cucumbers are fermented after having been stuffed with a mixture
of seasonings. The crunchiness and fragrance of well-fermented cucumbers
make them a true delicacy.
Hot Radish Gimchi (Kkakdugi)
Korean white radishes are cut into small cubes, seasoned, and fermented.
The name is an imitation of the sound of cutting radishes, "kkakduk
Whole Radish Gimchi (Chonggak Gimchi)
This is made with small salted white radishes, salted anchovies
and seasoning. It is pickled for early winter consumption.
Radish Water Gimchi (Dongchimi)
White radishes are rolled in salt. After three days, salt water
is poured into the crock and radish leaves are layered over the
top and weighted down.
Water Gimchi (Nabak Gimchi)
Small pieces of white radish or vabbage are pickled in seasoned
brine. Whole green peppers or red peppers are used, giving it a
mild taste. It is best served chilled.