The word kimchi is a generic term for fermented vegetables. Although the Kimchi Field Museum in Seoul, South Korea, has documented 187 historic and current varieties of kimchi, the most popular kind is made with Korean baechu cabbage (also known as Chinese cabbage). Other popular variations are made with radish, scallions, and cucumbers. Common seasonings include brine, chili pepper, scallions, ginger, and onions. As a result of the fermentation process, kimchi contains high levels of lactic acid bacteria and organic acids. Factors such as temperature, air, salt content, and packaging materials all impact the preservation period, taste, and functionality of kimchi. Properly fermented kimchi is flavorful with a combination of sour, spicy, hot, sweet, and carbonated tastes. Within Korean cuisine, kimchi is consumed as the most popular and common side dish.
Go to Kimchi Recipe.
ganjang, minced green onions, chili pepper flakes, and vinegar.
Go to Bindaetteok Recipe.
gochujang. It is possible, if not common, to serve more than one namul as a side dish at a single meal.
Go to Spinach Namul Recipe.
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17 May 2009