Representative types of Korean Kimchi

 There are several types of Korean kimchi, and the characteristics and representative features of each are different depending on the classification method, but usually There are known to be around 200 to 300 varieties. They vary greatly depending on the ingredients, pickling period, and regional characteristics.

1. Regional characteristics and representative kimchi

The difference in the amount of salt and salted seafood used depending on the climate is the key to the taste.

1-1) Seoul/Gyeonggi: 

It is neither salty nor bland, and is light and clean, made with salted shrimp and salted yellow corvina from the West Sea.

* Representative kimchi: Bossam kimchi, Pogi kimchi(Cabbage), Jang kimchi(Soy Sauce), Oiesobaegi Kimchi(Cucumbar), Chonggak kimchi(Young Radish)

1-2) Chungcheong Province:

It is characterized by its simple appearance and has an average taste as it is mainly made with salted anchovies and salted shrimp.

* Representative kimchi: Gongju Kakdugi kimchi(Cube Radish), Hobak kimchi(pumpkin),Bak Kimchi(gourd water), Minari Kimchi(water parsley), Gaji Kimchi(eggplant)

1-3) Jeolla-do:

Because the temperature is high, a lot of salted seafood and red pepper powder are used to prevent kimchi from ripening quickly, so the taste is spicy, salty, and rich.

* Representative kimchi: Godeulppaegi kimchi, Gat Kimchi(mustard leaf), Deulganip Kimchi(perilla leaf), Naju dongchimi(White Radish)

1-4) Gyeongsang-do(Province): 

Like Jeolla-do, because of its warm climate, it is spicy and salty with a lot of salted anchovies and garlic, and there is almost no broth.

* Representative kimchi: Wueung Kimchi(burdock), Buchu Kimchi(Galic chive), Kongnip Kimchi(soybean leaf)

1-5) Gangwon-do and Hamgyeong-do :

Because it is located along the east coast, it contains a lot of seafood such as octopus, squid, and flounder, and uses little red pepper powder, giving it a refreshing taste.

* Representative kimchi: Gajami Sickhae Kimchi(flounder sikhae), Daegu Kakdugi Kimchi(cod), and seogeori kkakdugi (pollock gills)

1-6) Jeju Island:

Fresh vegetables are readily available even in winter, so kimchi isn't made often, but rather prepared and eaten as needed. Seafood is often used as a side dish.

* Representative kimchi: Jeonbok Kimchi(abalone), Gim Kimchi(seaweed), and Yuchenamul Kimchi(rapeseed).

2. Representative kimchi by main ingredient

* Cabbage: cabbage kimchi (about 33% of the total), white kimchi, bossam kimchi

* Unseasoned: Kakdugi, bachelor kimchi, dongchimi, and seokbakji

* Other vegetables: Oiesobaegi Kimchi(Cucumbar), turnip kimchi, green onion kimchi, mustard leaf kimchi, chive kimchi

3. Seasonal characteristics

* Spring: Fresh kimchi, such as cabbage kimchi and napa cabbage kimchi.

* Summer: Refreshing kimchi with lots of moisture, such as pickled radish and cucumber kimchi.

* Fall: Godeulppaegi kimchi, bachelor kimchi

* Winter (Kimjang): Kimchi for long-term storage, such as dongchimi, mixed kimchi, and whole cabbage kimchi.