Before diving into the how-to, let’s explore what kimchi is.
– What is Kimchi?
Kimchi is a spicy fermented vegetable dish from Korea, typically made with napa cabbage and radish. It boasts a unique sauce made from a blend of chili powder, garlic, ginger, red pepper, sugar, and the distinctive aroma of fish sauce. While you may be familiar with the most popular version, there are actually over 100 varieties of this classic dish, including radish, cucumber, and other types of vegetables.
– When did Kimchi Originate?
According to records, kimchi dates back to the Three Kingdoms of Korea (37 BC – 7 AD). However, kimchi did not acquire its characteristic red color until around the 16th century.
– What does Kimchi Mean in South Korea?
Kimchi is a way of life in South Korea—the numbers prove it. Approximately 1.5 billion tons of kimchi are consumed annually in this Asian country. Kimchi recipes are passed down through generations, and most Korean households have a dedicated temperature-controlled refrigerator for their kimchi. It is not only eaten on its own but is also found in countless Korean dishes, including kimchi buchimgae (scallion pancakes), ramen, kimbap (seaweed rice rolls), braised mackerel, steamed buns, and fried rice.
Every November, the entire nation begins the pickling season, preparing salted vegetables for the kimchi fermentation process. This tradition has earned its place on UNESCO’s Intangible Cultural Heritage of Humanity list, and it is celebrated with numerous festivals, such as the Seoul Kimchi Making and Sharing Festival.
Popular Types of Kimchi
In Korean, “kimchi” means pickled vegetables, specifically fermented (not pickled with vinegar). Similar to Vietnamese dưa món or Japanese tsukemono, kimchi can be made from various vegetables such as cabbage, choy sum, daikon radish, cucumber, pumpkin, scallions, garlic chives, mustard greens, dandelion greens, pear, apple, and more. It’s safe to say that Koreans can make kimchi out of almost any vegetable.
Let’s explore some of the most popular types of kimchi.
Baechu-kimchi (Napa Cabbage Kimchi)
The recipe provided in this article is for this type of kimchi. Baechu-kimchi is also the most popular variety in Korea, Vietnam, and worldwide.
Its most prominent feature is the use of napa cabbage seasoned with a specially blended sauce, characterized by its red color from chili powder and the aroma of fermented shrimp and various vegetables.
As mentioned earlier, baechu-kimchi can be eaten as a side dish or used as an ingredient in many other dishes.
Baechu-geotjeori (Fresh Napa Cabbage Kimchi)
This type of kimchi is called “fresh” because it is napa cabbage kimchi that hasn’t undergone fermentation. At this stage, the kimchi doesn’t have the characteristic sour taste; instead, it is slightly salty, sweet, and fragrant from the seasoning, with a fresh, crisp, and juicy texture.
After mixing the baechu-kimchi, simply sprinkle some roasted sesame seeds on top. It can be served as a salad, pairing well with rice, grilled meat, or Korean-style stews.
Bossam-kimchi (Wrapped Kimchi)
Also known as Bo-kimchi, “bossam” means “wrapped.” This type of kimchi originates from Gaeseong in Gyeonggi Province, bordering North Korea.
Inside each layer of vegetable, bossam-kimchi contains precious seafood (octopus, oyster, abalone, etc.), various nuts and medicinal herbs (pine nuts, jujubes, ginseng, etc.), and other delicious ingredients.
Baek-kimchi (White Kimchi)
“Baek” means “white.”
White kimchi differs from the familiar red napa cabbage kimchi in that it does not contain chili powder. Its flavor is also milder, and the vegetables used tend to be sweeter and less pungent.
It offers the unique delicious taste of kimchi without the spiciness, making it suitable for children, the elderly, and those who cannot tolerate spicy food. Enjoying bossam (boiled pork wrapped in napa cabbage with Korean seasonings) with white kimchi is a delightful culinary experience.
Yangbaechu-kimchi (Chinese Cabbage Kimchi)
Yangbaechu refers to Chinese cabbage. Kimchi made from this vegetable is also delicious and is often considered a quick version of kimchi.
For traditional napa cabbage kimchi, the whole head of cabbage is salted, with the seasoning rubbed into each layer of leaves before rolling it up. In contrast, yangbaechu-kimchi is made by cutting the Chinese cabbage into thin strips and then mixing them with the kimchi seasoning. The salting time for Chinese cabbage is also shorter than that of napa cabbage.
Chinese cabbage has a natural sweetness and crispness similar to napa cabbage. If you take the time to blend the seasonings skillfully, yangbaechu-kimchi can be just as delicious as its napa cabbage counterpart.
Dongchimi (Winter Kimchi)
“Dongchimi” means winter (dong) kimchi (chimi). It is likely named so because daikon radishes, the main ingredient, are harvested towards the end of autumn when they are at their crispest, sweetest, and most robust.
Dongchimi is also a typical example of water kimchi. Whole or large chunks of radish are pickled in a dilute salt solution along with various seasonings such as ginger, garlic, chili, onion, and pear until they develop a mild sourness. It is quite similar to the Vietnamese pickled daikon radish.
When eating, Koreans cut the radish into small pieces, arrange them in a bowl, and pour the radish brine on top. The clear, mildly sour dongchimi broth can also be used as a soup base for cold noodles.
Nabak-kimchi (Sliced Kimchi)
“Nabak” comes from the word “nabaknabak,” meaning “sliced.” While it has a different name, nabak-kimchi is a close relative of dongchimi, and it is also a type of water kimchi.
However, nabak-kimchi typically contains a wider variety of ingredients, including napa cabbage, daikon radish, cucumber, pear, apple, onion, garlic, ginger, and chili.
Another distinctive feature is that the nabak-kimchi brine usually includes a bag of chili powder to impart a delicate pink color. The spiciness mainly comes from fresh chili peppers.
The nabak-kimchi broth is also mildly sour and delicious, similar to dongchimi. Koreans often eat these two types of water kimchi with rice, rice cakes, porridge, sweet potatoes, or use the broth as a base for cold noodle soup.
Chonggak-kimchi (Young Radish Kimchi)
In Korean, “chonggak” means “unmarried boy.” “Kimchi for unmarried boys” sounds quite odd…
Actually, chonggak refers to a type of white radish with a bulbous root and large leaves. In ancient Korea, unmarried boys often wore their hair in braids. The leaves of chonggak radish curl around the root like a braid.
When the radish grows to about 10 centimeters, it is harvested along with its leaves and salted to make kimchi. The radish has a crisp texture, and when chewed, it has a unique crunchy and resilient mouthfeel.
The seasoning for chonggak-kimchi is similar to that of napa cabbage kimchi, featuring red chili powder, sour fermentation, and the pungent aroma of garlic and ginger. Due to its distinctive crispness, chonggak-kimchi is often combined with Korean-style soups and stews.
Kkakdugi (Cubed Radish Kimchi)
This is also one of the most common types of kimchi found in Vietnam, along with napa cabbage kimchi.
Kkakdugi is made by cutting the radish into small cubes instead of pickling the whole vegetable, like dongchimi or chonggak-kimchi. The seasoning is similar to that of napa cabbage kimchi, with spiciness and a delicious flavor, but it is much easier to prepare.
Kkakdugi is excellent for stewing. For example, try beef stew with kkakdugi—cut the beef into cubes, simmer over low heat until tender, and the radish will melt in your mouth in a way that napa cabbage kimchi cannot match. Just one taste, and you’ll be hooked.
Oi-sobagi (Stuffed Cucumber Kimchi)
Oi sobagi means cucumber (oi) stuffed (sobagi). If referred to as oi-kimchi, it indicates kimchi made with cucumber cut into separate pieces.
The cucumber is left whole, quartered towards the stem, and fanned out like a flower. The kimchi seasoning, mixed with various vegetables similar to napa cabbage kimchi, is then carefully stuffed into each cucumber.
Oi sobagi can be eaten immediately after preparation, similar to Baechu-geotjeori, as a type of sweet and savory cucumber salad. Its unique feature is the refreshing taste of cucumber, so it is not suitable for long-term storage or cooking like napa cabbage kimchi.
Pa-kimchi (Scallion Kimchi)
In addition to kimchi made from white vegetables (napa cabbage, radish), kimchi made from green vegetables is also very popular in the land of “Oppa.” The first type to mention is scallion kimchi.
The scallions used here are the typical small-stalk variety, not the large ones. Fresh and delicious scallions are available year-round in Vietnam, and they are inexpensive, making this dish very affordable. Pa-kimchi is popular in Jeolla Province, South Korea.
The seasoning is similar to that of napa cabbage kimchi. The process is even simpler, as the scallions do not need to be salted. Scallion kimchi itself is already fragrant, sweet, and crisp, so there is no need to add other vegetables.
When the scallion kimchi is sufficiently sour, it can be used to make delicious kimchi pancakes (kimchi jeon).
Yeolmu-kimchi (Cabbage Head Kimchi)
Yeolmu is also known as cabbage head or turnip root. Sometimes, you can find this type of green cabbage with small white roots at the market. After fermentation, the distinctive pungency of the cabbage blends with the kimchi seasoning, creating an appealing dish. Yeolmu-kimchi is easy to make in Vietnam, as cabbage heads are readily available.
Gat-kimchi (Spicy Cabbage Kimchi)
In Vietnam, there are several types of cabbage referred to as “cabbage head.” The type of cabbage used for gat-kimchi has many leaves, long stalks, and is quite large (not mustard cabbage, not garlic chives, and not Chinese cabbage).
When making gat-kimchi, the whole head of cabbage is typically used, and it is eaten leaf by leaf. This type of kimchi also uses a vegetable commonly found in Vietnam, and the ingredients are similar to those of napa cabbage kimchi. It’s definitely worth a try.
Indeed, you can make kimchi with almost any vegetable!
In this article, we will focus on the recipe for napa cabbage kimchi. Please follow the steps below.
How to Make Napa Cabbage Kimchi in the Korean Style
Napa cabbage kimchi is quite simple to make and suits the Vietnamese palate.
Ingredients
- 2 large heads of napa cabbage, approximately 3 kg
- 1 large white radish
- 2 carrots
- 1 medium onion
- 1 thumb-sized piece of ginger
- 1 bulb of garlic
- 1 pear
- 1 large handful of scallions (or garlic chives, if available, for added flavor)
- 80g-100g sweet rice flour
- 1-1.2 liters of water
- 120g-150g Korean chili powder (if you prefer more spiciness, add 1-2 teaspoons of Vietnamese chili powder, as Korean chili is not as spicy)
- 80g-100g sugar
- 150ml-200ml fish sauce
- Coarse sea salt (200-300g)
Detailed Steps for Making Kimchi
Step 1: Prepare the Napa Cabbage
First, separate the napa cabbage lengthwise into two halves. Note that you should cut along the length of one-half of the cabbage from the stem to the leaves, and then use your hands to tear it apart. When choosing cabbage, select a firm head that feels heavy for its size, indicating that it is mature and suitable for pickling. After separating the cabbage, rinse it thoroughly.
Next, let the cabbage air-dry, then proceed to salt it. Prepare a dry bowl or container for salting the cabbage. When salting, open each leaf and rub salt onto both sides. Do this gently to avoid detaching the leaves from the stem. Repeat this process until both halves of the cabbage are salted.
Step 2: Prepare the Kimchi Seasoning
While the cabbage is being salted, prepare the remaining ingredients. Peel the pear, using only half of it. Adding pear to the kimchi will enhance its freshness and reduce the strong sourness. Cut this half of the pear into pieces and place them in a blender.
Next, add half of the onion, cut into pieces, along with the garlic and ginger, sliced, into the blender, and blend everything together. If you want your kimchi to be spicier, you can add fresh chili peppers to the blend.
Then, put 20g of sweet rice flour into a pan, add 200ml of water, and stir until the flour dissolves. Place the pan on the stove and cook until the mixture thickens. Note that you must continuously stir to prevent the flour from settling and burning. Once the mixture thickens, turn off the heat and transfer it to a bowl.
After the mixture has cooled, add one spoonful of sugar, two spoonfuls of fish sauce, and the blended
