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 Baechu Kimchi
It is the most popular winter kimchi
made by packing blended stuffing materia -ls,called 'so', between layers of
salted leaves of uncut, whole cabbage. It varies by region, as there are cold
northern areas and warm southern areas in Korea. In the north, kimchi
tastes neither spicy nor hot, but rather insipid. On the other hand, in the
south, it is salty, hot, and juicy. In the middle area, it is properly
salty and juicy. In the north, the 'so', is not used much, but spices and
seasonings are added to finely shredded radish and put sparsely betwe -en
the hearts of white cabbage. Meanwhile, in the middle area, a large amo-
unt of 'so' is made to be put between every layer of cabbage leaves. In the
southern area, it is common to plaster the 'so' mixed with strong salted
seafo -od juice and glutinous rice paste over the whole cabbage.
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Kkakdugi
Although radishes are available year-round, they
are sweeter and firmer in the winter. That is why many preserved side
dishes are made of radishes. When you add green radish leaves, green
onions, or the outer leaves of chin -ese cabbage to Kkadugi, it will be all
the more delicious. Fermented shrimp is recommended instead of anchovy
paste, which will give Kkakdugi a darker co -lor and stronger scent.
Oysters are great when added to Kkadugi, but be sur -e to consume it as
soon as possible because it will easily go bad.
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Oi Sobagi (Stuffed Oi
Kimchi)
The most popular Kimchi during
the spring and summer time. The crunchy texture and refreshing juice will
make you feel wonderful. Oi Sobagi, fermen -ted cucumber with other
vegetables, easily goes sour, so prepare it in small quantities. Be careful
when you put the cucumbers in brine in order to mainta -in their firm
texture. It will be more convenient for you to make three knife incis -ions
so that the stuffing will not fall out. If you are preparing a large
quantity of cucumber, just cut off the ends and cut the cucumber into
quarters lengthwis -e. For a refreshing taste, do not use fermented fish.
If you put some young radish between the layers, it will give you a better
taste and more volume. Cho -pped Chinese chives are the most popular
stuffing, but in the past they used waste pieces of cucumber at the King's
Palace.
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Cabbage Kotchori
This instant type of Kimchi is usually prepared when you are
running out of stored Kimchi or are fed up with sour Kimchi. It has a
refreshing and cool taste. For saltiness, add a little bit of fermented
shrimp instead of other types of strong fermented fish. The seasoning
itself should not be too thick. Marinate the inner part of a whole cabbage
slightly, tear it into strips by hand before adding all the ingredients,
and mix well. It will increase your appetite with its cool, crisp taste.
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Pa Kimchi (Green Onion Kimchi)
The hot spicy pa kimchi, most popular in Jeolla-do, is made of
medium-thick young green onions. The native kind of young green onion with
a large white part is proper for making this kimchi due to its sweet taste.
When it is ripened for a long time like got kimchi, you can enjoy its best
flavor. Add as many myo -lchijot(salted anchovies) as possible to make a
strong hot and salty taste.
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Nabak Kimchi
Use chinese radishes and chinese cabbage, and pour
a great deal of kimchi stock. The less spicy, the better the taste. It is a
year-round kimchi available at all seasons. Fermented fish is not
recommended. Try to sprinkle salt on the cabbage and radish evenly,
otherwise it will be too salty and too late to fix. Other seasoning should
be shredded in order to prevent thick and sticky stock. Do not use the
green part of green onions, but use the washed white part, since the green
part has a sticky resin of its own. The starch from the radish, sugar, and
seasoning make the stock thicker and stickier. When preparing stock, use a
thin cloth as a filter. Do not put hot pepper flakes direc -tly into the
stock. Minari (dropwort) can be mixed together, but for better col -or, put
it into the Kimchi one night before serving. If you want to save time, bo
-il the stock and cool it and then add 2 tablespoons of sugar.
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