Koreans have enjoyed eating kimchi since old times. In Korea, there are a lot of restaurants selling kimchi-based dishes such as Kimchi Stew and Braised Kimchi. There are also many different varieties of Kimchi. Try various types of kimchi and fall in love with its charms!
Firstly, cabbage kimchi is the most commonly eaten kimchi by Koreans. Its unique characteristic is putting seasoning in between the leaves to pickle the whole cabbage, and it is also the cabbage kimchi used when burying kimchi, part of Korean culture known as kimjang. Because it's highly versatile among the different types of kimchi, a lot of dishes use cabbage kimchi!
Young summer radish kimchi is a commonly eaten kimchi in the spring and summer seasons because of the plentiful amounts of green young radish leaves. In summer, Koreans will often eat noodles with young summer radish kimchi by putting it in soup filled with ice. Young Summer Radish Kimchi Bibimbap is also a frequently eaten dish because of how simple the recipe is. It is eaten by mixing young summer radish kimchi with various vegetables, gochujang and sesame oil together.
A unique feature of white kimchi is its clean and non-spicy taste as it doesn't use any red chili flakes. If you can't eat spicy food, it's recommended to have white kimchi as it's not spicy!
When you visit Korea, you'd have to try our representative food, don't you? Making kimchi personally would also become a good memory, so please do try making your own kimchi!
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