Cultural background
A type of kimchi that is often eaten as a side dish in homes, with its flavor varying based on the degree of fermentation.
Similar dishes
Jang Kimchi
장김치 · jang-gimchi
Kimchi made by salting napa cabbage or radish with soy sauce, characterized by a less spicy and salty flavor compared to regular kimchi. As fermentation progresses, umami is enhanced.
Chonggak Kimchi
총각김치 · chonggak-kimchi
Kimchi made by fermenting whole radishes with chili pepper powder, garlic, and salted seafood. It is characterized by a crunchy texture and spicy flavor, and as fermentation progresses, it becomes more sour and savory.
Chive Kimchi
부추김치 · buchu-kimchi
Kimchi made by mixing chives with red pepper powder, garlic, and fermented seafood, then fermenting. It is crunchy, spicy, and rich in umami.
Nabak Kimchi
나박김치 · nabak-kimchi
Kimchi made by thinly slicing radish and napa cabbage, seasoning them with red pepper powder and garlic, and then fermenting them with added water. It is characterized by its abundant broth, refreshing taste, and sour flavor.
Geotjeori
겉절이 · Geot-jeo-ri
A type of kimchi made with napa cabbage tossed with gochugaru, garlic, and salted seafood, characterized by its crunchy and fresh taste as it is not fermented.
Seokbakji
섞박지 · Seokbakji
A kimchi made by fermenting radish and napa cabbage with red pepper powder, garlic, and salted seafood, characterized by a crunchy texture and spicy taste. The sour taste becomes stronger as fermentation progresses and is enjoyed as a side dish or used as an ingredient in stews.
Scallion Kimchi
파김치 · pa-gimchi
Scallion kimchi is made by seasoning scallions with red pepper powder and salted seafood, then fermenting them, characterized by a crunchy texture and spicy flavor. As fermentation progresses, it develops a sour taste and umami. It is typically served as a side dish with meat dishes.
Mul Kimchi
물김치 · mul-gimchi
This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.
Goes well with
Ingredients
How it's made
- 1Wash the firm persimmons thoroughly, peel them, and slice thinly.
- 2Lightly salt the sliced persimmons to draw out moisture.
- 3Mix red pepper powder and garlic to make the seasoning.
- 4Combine the salted persimmons with the seasoning and let it ferment.
Nutrition
* Estimated values per serving.
Allergens
No allergen data.
Kimchi suitable for vegan and halal diets.
How to order
감김치 주세요
Gam-gim-chi ju-se-yo
Please give me persimmon kimchi