You may know the regular and most popular looking kimchi that's found in restaurants and grocery stores.. but what about the more unique styles?
1. Baechu-kimchi
It is the most popular winter kimchi made by packing so, the blended stuffing, between the layers of salted leaves of uncut, whole cabbage.
2. Kkakdugi
Although radishes are available year-round, winter radishes are sweeter and firmer. When you add green leaves of radish, mustard leaf, green onions or outer leaves of cabbage to kkadugi, it is all the more delicious.
3. Nabak-kimchi
Use Chinese radishes and cabbage and a great deal of kimchi stock. The less spicy, the better the taste. It is a year-round kimchi available in all seasons.
4. Oi-so-bagi (Cucumber Kimchi)
The most popular kimchi during the spring and summer time. The crunchy texture and refreshing juice will make you feel wonderful. Oi-sobagi, fermented cucumber with other vegetables, sours very easily and cannot be used otherwise.
5. Yeolmu-kimchi (Young Summer Radish Kimchi)
Although they are thin and small, young summer radishes are one of the most common vegetables for kimchi during the spring and summer season.
6. Bo-kimchi (Wrapped kimchi)
It is not only traditional kimchi particularly famous in Gaeseong town, but also popular nationwide. Since it is served as a bundle, the blended ingredients are wrapped in leaves of cabbage and then preserved and matured in a white container.
7. Dongchimi (Radish Watery kimchi)
Cool tastes of pear with high saccharinity and of radish combine to make the best tasting dongchimi.
8. Chonggakmu-kimchi (Ponytail Radish kimchi)
Even though it is made in every region throughout this country, it varies by regions depending on the kinds of salted fish juice used, the amount of red pepper powder added, and rice porridge.
