List of Recipes:
Kimchi: Oi Baek Kimchi
Kimchi: Beulokolli Mulkimchi
Kimchi: Chonggak Kimchi - Pony Tail Kimchi - Bachelor Kimchi
Kimchi: Dongchimi - Water Kimchi
Kimchi: Oisobag-i/Oi Kimchi - Cucumber Kimchi
Kimchi: Kkaenip Kimchi
Kimchi: Kkaktugi (Cubed Daikon Kimchi)
Kimchi: nabak-kimchi
Kimchi: Baechu Kimchi
Kimchi: Pa Kimchi/Green Onion Kimchi
Kimchi: Gochu Kimchi
Kimchi: Yeolmu Mul Kimchi - Young Radish Water Kimchi

The term "kimchi" refers to a Korean side dish made from fermented vegetables. Among the hundreds of varieties of kimchi, napa cabbage and daikon radish are the best known. Kimchi is best known for its spicy varieties, but there are also several refreshing non-spicy versions available. Almost any vegetable (cucumber, broccoli, onion, chili peppers, etc.) can be used.
During the early Three Kingdoms period (37 BC‒7 AD), Kimchi emerged as a popular dish. This traditional food was comprised of salted fermented vegetables, typically sourced from local farms or gathered from the wild. Various types of Kimchi were initially made with ingredients such as bean sprouts, Korean radish, and assorted greens and roots. However, as trade expanded and brought new ingredients to Korea, Napa cabbage and chili peppers were introduced, leading to a transformation in Korean cuisine. This resulted in Baechu (cabbage) Kimchi becoming the dominant form of Kimchi.

Article by Gil "hannaone"
© Copyright 2007-2023. All rights reserved.
Kimchi Photos by hannaone

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Dried Doraji

Used as an ingredient in our restaurants for more than 20 years. (Canada)

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Must have basic ingredient for cooking Korean spicy dishes

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