Our Different Types of Kimchi

Did you know? There are more than 100 different types of kimchi in Korea! But we decided to shortlist 5 of the more common types of kimchi so that you can have a sneak peek into the world of kimchi...

1.  Cabbage Kimchi, 배추김치 ( Baechu Kimchi ) 

This is the most popular type of kimchi widely enjoyed by Koreans and it perfectly suits many Singaporean taste buds as well. It is usually made using cabbages, seasoned with gochugaru ( korean red pepper powder ),fish sauce and many other spices. Apart from being a side dish,  it can also be used to cook a whole myriad of korean dishes as well. For example, kimchi fried rice, kimchi jjigae, kimchi pancake, budae-jjigae etc. Check out recipes here. (put jin kimchi website link for recipes)

2. Cucumber Kimchi, 오이 김치 ( Oi Kimchi )

Cucumber kimchi is usually enjoyed during summer days in Korea. Thus, this makes it perfect to enjoy it in Singapore’s weather! Crunch...crunch that is what you will usually hear while eating it, the texture and juiciness are one to look out for when you are eating cucumber kimchi. Last but not least, it leaves you feeling refreshed! Cucumber kimchi is best paired with plain rice or even with BBQ food. 

3. Radish Kimchi, 깍두기 김치 ( Kkakdugi Kimchi ) 

The taste of radish kimchi is very similar to Baechu Kimchi as the recipe is the same just that diced radishes ( in cube form ) are used instead of napa cabbage. Best combinations for radish kimchi are Korean beef stew, chicken soup or even instant noodles! ( Meat dishes or mild soups)

4. White Kimchi, 백김치  ( Baek Kimchi ) 

Can’t take spicy food? Baek Kimchi is just the choice for you ! It is suitable for especially children and those with sensitive stomachs. The main difference between white kimchi and regular kimchi is that it is made without gochugaru ( korean red pepper flakes ). White kimchi is also commonly made with unique ingredients such as chestnuts and jujube. The broth is drinkable and is usually eaten during summer times in Korea due to its refreshing broth. The crunchy texture of the cabbage and radish makes it even more delightful for the taste buds! White kimchi goes well with greasy food like grilled fish and meat. 

5. Green Onion Kimchi,  파김치 ( Pa Kimchi ) 

Pa kimchi is eaten during spring in Korea due to the abundance of spring onions in that season. Believe it or not, it is also one of the easier kimchi recipes to make compared to other kimchi recipes! Unlike most kimchi which may turn sour after being exposed to, spring onion kimchi becomes more flavourful overtime. 

We hope you learnt more about the different types of kimchi and what foods can be enjoyed with them! Kimchi being a very versatile food, it is really up to you what dishes you can make with it and the possibilities are endless!