Korean Homemade Kimchi-Most Popular Ones

There are 100s of Kimchi varieties based on different ingredients and how they are made. Different Kimchi has their own unique taste even with same ingredients. If you are a real Kimchi lover like me, then you should try as many kinds of Kimchi as you can. And we are here to help you make all the recipe for you to try!

Basically Kimchi can be divided into three basic groups by their ingredients;
Baechu (Napa cabbage) Kimchi, Mu (daikon/radish) Kimchi, and Yachae(vegetable) Kimchi.

You may have thought there's only one kind of Baechu Kimchi, but there are Pogi (whole napa) Kimchi, Mahg (cutted-quick version) kimchi, Bossam (wrapped kimchi), and Baek (white or without hot pepper.) These are varied by how they are made with the same ingredients except for the Baek Kimchi which doesn't include any hot pepper. So if you are not really into or can't eat any spicy stuff you should try white Baek Kimchi. (whole Napa cabbage) Kimchi

Pogi Kimchi was traditionally made in large amounts to be stored to be consumed during the wintertime (all that fuss with super large earthenware jars called 'jangdok' getting buried underground during the wintertime.) However, we've never tried that when I was living in Korea so I can't say anything else about that. Anyhow there's no need to store Kimchi 'down there' anymore with the wonderful refrigerator uniquely designed only for storing Kimchi. I don't have it, but it would be nice if we have one. If you have one show it off please.

Another group of popular kimchi is Mu Kimchi. There are Ggakdugi (cubed radish), Dongchimi (radish in water), and Chongak 'Bachelor' (altari radish) Kimchi. Ggakdugi can be cut in different size cubes too. If I remember right, the bigger the radish cubes are better the taste will be. But if that supersizing is too much for you, don't push yourself too much. And Dongchimi' can be eaten as it is or can be used to make the base soup of 'Mulnaengmyun,' a cold noodle soup.

Last, but not least, are the Vegetable Kimchi group. We will look at other special kimchi varieties later on, but the major ones are Oisobaegi kimchi (cucumber), Buchu (garlic chives) Kimchi, Pa (Scallion-wow!) Kimchi, and just regular plain old cabbage Kimchi (yes, the one you regularly use for coleslaw.)

Whew, that's about it for now. Enough about facts, facts, and facts. Next time, we'll post Pogi Kimchi recipe. Till then...eat lots of Kimchi!!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Homemade Kimchi vs Store Bought Kimchi

Popularity: 13%