Kimchi: Understand 5 Common Types And Learn My Way To Do Kimchi

Introduction

Kimchi, Korea’s famous food, has captivated taste buds all over the world with its intense flavors and unusual fermentation methods. This spicy and acidic side dish is not only a household staple in Korea, but it has also received international renown for its health advantages and distinct flavor. We’ll take a deep dive into the history, introduction, and variants of this tasty treat in this blog. You can also explore other fermentation techniques in my other blogs.

Essentially it is a fermented vegetable meal made of Napa cabbage, Korean radishes, and a savory seasoned paste known as “kimchi sauce.” this sauce is made using gochugaru (Korean red chili flakes), garlic, ginger, fish sauce, soy sauce, and sugar. The vegetables are seasoned and allowed to wilt before being coated with the kimchi sauce and placed into jars for fermentation.

The fermentation process is critical to the distinct flavor of kimchi. Lactic acid bacteria found naturally on vegetables ferment the sugars, producing a sour flavor and giving kimchi its distinctive crunch. Fermentation times can range from a few days to several weeks, depending on variables such as temperature and personal preference.

History of Kimchi

Kimchi has been around for nearly 2,000 years, dating back to ancient Korea. The term “kimchi” is a generic term for fermented vegetables, but when we use it in a culinary setting, we usually mean the Napa cabbage kind. To resist the severe Korean winters, in the start there were basic preparations in which vegetables were salted and fermented in enormous clay jars buried underground.

It has developed over time, absorbing new ingredients and preparation methods. The introduction of red chili peppers in the 16th century gave the distinctive spice that defines what it is now a days. With the inclusion of garlic, ginger, and other flavors in the nineteenth century, it became even more complex. Today, there are hundreds of different types of kimchi, each with its own regional and seasonal variants.

Variations of Kimchi

Kimchi has many variants some famous are mentioned here

1. Baechu Kimchi (Napa Cabbage Kimchi)

This is the most popular type of kimchi, with Napa cabbage as the main ingredient. It is commonly consumed fresh or aged, and the quantity of spice can be adjusted to personal preference.

2. Kkakdugi (Radish Kimchi)

Made with Korean radishes, this variation offers a refreshing crunch and a slightly different flavor profile compared to Napa cabbage kimchi.

3. Oi Sobagi (Cucumber Kimchi)

Cucumbers are packed with kimchi sauce, it is a milder and more pleasant version of this flavorful delight.

4. Baek Kimchi (White Kimchi)

This non-spicy version omits the red chili flakes, so the natural sweetness of the vegetables is more prominent and refreshing.

5. Mak Kimchi (Easy Kimchi)

A speedier variant of kimchi that avoids fermenting, resulting in a milder flavor and crisp texture.

The Way I Like to Make

I am a “spice enthusiast” or a “spice lover” and adventurous too, to play with ingredients and create new flavors. So here is my variant, hope you will enjoy it. I have also shared it on my YouTube channel.

Things You Need

Napa Cabbage: 2 full-size

Salt: 2-4 cups

Korean Radish: 2 medium (julienne cut)

Carrot: 2 medium size (julienne cut)

Daikon Radish: 2 medium size (julienne cut)

Spring Onions: 3-4 (roughly chopped)

Garlic: 10-15 cloves

Ginger: 2-4 inches piece

Pear: 1

Apple: 1

Onion: 1

Salted Seafood: around 300-400 grams (I used dried shrimps)

Water: 3-5 liter (only chlorine free filtered water is recommended)

Rice Powder: 1 and a half cups (for gravy or sauce) *you can also use potato starch to avoid rice

Hot Chili Powder: 4-6tbsp

Paprika Powder: 3-4tbsp

Hot Chili Flakes: 4-6tbsp

Fish Sauce: 3/4 cup

Soya Sauce:1/2 cup

Worcestershire sauce: 1/4cup

Pickled Young Ginger: just a spoon or 2 (for flavor and complexity in texture)

Sugar: 2tbsp

Process Step by Step

1. Cut the cabbage into quarters in length
2. Cut out the hard part at the bottom to enhance the flexibility to handle the cabbage
3. Sprinkle salt in every layer of cabbage leaves
4. Make brine and cover the cabbage with it *Note: use deep bowls so the brine can work equally on the whole cabbage
5. Let it sit aside for 3-4 hours at least, though 10-12 hours is ideal time
6. Cut the carrots, daikon and spring onion
7. Put apple, pear, onion, ginger and garlic. Place all in a blender to make a paste
8. Take rice powder/potato starch and mix it in water
9. Cook the mixture on a low flame
10. Stir constantly to avoid lumps and sticking or burning
11. After 2-3 boils slow down the flame (you are looking for a gravy consistency)
12. Start adding seasoning to the mixture
13. Cook for a couple of minutes more
14. Switch off the flame and let the mixture sit a bit to cool down
15. Add all the vegies in pot
16. Time to wash the cabbage. Make sure the whole brine must be washed off otherwise excessive salt may ruin your kimchi
17. Once the cabbage is a bit dry it is time to layer the cabbage leaves with the mixture of vegies and sauce
18. Make bunches of each filled part to keep the flavors intact
19. Place these bunches into clean and sterilized jars
20. Let these pots to sit at room temperature for 24 hours at least
21. You can place it in refrigerator, or it could be fermented in kitchen if you live in a cold region or in a house with controlled temperature

Enjoy!!