Pogikimchi is a traditional Korean kimchi made with whole Napa cabbage. It’s a staple food in Korean cuisine, known for its spicy, tangy, and slightly sweet flavor. Key Ingredients: Instructions:
Yeolmueolgari Kimchi is a popular Korean kimchi made with young radish leaves (yeolmu) and winter cabbage (eolgari). It’s a lighter and more refreshing version of traditional kimchi, often enjoyed during
Seokbakji is a type of Korean kimchi that combines radish and napa cabbage. It’s known for its refreshing, tangy flavor and crisp texture. Key Ingredients: How to Make Seokbakji: Tips
Buchukimchi is a type of kimchi made with garlic chives. It’s a popular side dish in Korean cuisine, known for its bright green color and unique flavor. Key Characteristics: How
Bossamkimchi is a type of kimchi specifically designed to be enjoyed with bossam, a Korean dish of boiled pork belly. It’s characterized by its large, leafy cabbage leaves that are
Baekkimchi or White Kimchi, is a milder and more refreshing variation of traditional kimchi. Unlike its fiery red counterpart, Baekkimchi doesn’t use red pepper flakes, resulting in a clean, crisp,
Dolminarimulkimchi is a type of water kimchi made with wild parsley (돌미나리, dolminari). It’s a refreshing and healthy dish, especially popular in the spring when wild parsley is in season.
Nabak Kimchi is a type of water kimchi that’s light, refreshing, and perfect for the warmer months. Unlike traditional kimchi, it doesn’t require a lot of fermentation time and is
Godeulppaegikimchi is a type of Korean kimchi made with bitter lettuce. It’s known for its unique, slightly bitter flavor and its crisp texture. How to Make Godeulppaegikimchi: Tips for Making
Gatkimchi is a type of Korean kimchi made with mustard greens. It’s known for its bright yellow color, crisp texture, and distinctive, slightly spicy flavor. How to Make Gatkimchi: Tips
