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This is an archive article published on November 22, 2023
Want to delve into Korean cuisine? Here are 5 types of kimchi you can try
International Kimchi Day: Chef Hanumanta Deora, head chef, Barn@Food Square, describes 5 types of kimchi you can try
Whether you prefer the classic spiciness or want to opt for a milder, refreshing experience, these 5 types of kimchi will deliver (Source: Freepik)
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Want to delve into Korean cuisine? Here are 5 types of kimchi you can try
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Achaar. A food group Indians can hardly do without. And who thought we would have this in common with Koreans? The Korean kimchi is, in its basest form, an achaar, with all the makings of one. Made with salted and fermented vegetables, kimchi is perhaps the staple of Korean cuisine. I once heard an actor in a K-drama say that kimchi might be able to exist without Korea but Koreans could never be separated from their kimchi.
Though it is essentially made with vegetables, authentic kimchi often includes fish sauce in its recipe so if you’re a vegetarian, make sure to check the ingredients before you eat it.
Chef Hanumanta Deora, head chef, Barn@Food Square, presents us with 5 types of kimchi you can try. “Each variation introduces an enticing deviation from the cherished Korean classic,” he tells indianexpress.com in an interaction.
Whether you prefer the classic spiciness or want to opt for a milder, refreshing experience, these five types of kimchi will deliver.
Classic Napa cabbage kimchi
A staple in Korean cuisine, this kimchi variety features Napa cabbage fermented with a harmonious blend of Korean red pepper flakes, fish sauce, soy sauce, ginger, and garlic. It embodies the quintessential spicy and umami-rich profile that has made kimchi renowned worldwide.
5 types of kimchi you can try (Source: Unsplash)
Water kimchi (Mul kimchi)
Characterised by its light and watery base, Water kimchi is a delightful departure from the usual spice. Featuring Korean radish, carrots, cucumber, green onions, ginger, and garlic, all submerged in a brine, this variation delivers a crisp and refreshing taste.
Green onion kimchi (Pa kimchi)
For those seeking a departure from the cabbage-centric varieties, pa kimchi takes green onions to the forefront. Coated in a paste of Korean red pepper flakes, fish sauce, soy sauce, ginger, and garlic, this kimchi offers a bold and savory alternative.
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White kimchi (Baek kimchi)
Diverging from the traditional red hue, white kimchi excludes the red pepper flakes. Instead, it embraces a milder yet equally flavorful combination of julienned Korean pear, radish, pine nuts, salt, sugar, ginger, and garlic, offering a refreshing departure from the norm.
Stuffed cucumber kimchi (Oi Sobagi)
Oi Sobagi presents a unique twist with small cucumbers stuffed with a flavourful mixture of Korean radish, red pepper flakes, fish sauce, soy sauce, ginger, and garlic. The result is a delightful marriage of crunch and spice in every bite.
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