Cultural background
Jang kimchi is suitable for those who dislike spicy flavors and is often made during the kimjang season.
Similar dishes
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.
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.
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.
Gatkimchi
갓김치 · gat-gimchi
Gatkimchi is a type of kimchi made by seasoning gat (a type of leaf mustard) with red pepper powder, garlic, and fermented seafood, then fermenting it. It is characterized by its unique spicy and tangy flavor. As fermentation progresses, it develops a sour and deep taste. It can be eaten as a side dish or, when well-fermented, used as an ingredient in stews or stir-fries.
Gam Kimchi (Persimmon Kimchi)
감김치 · gam-gimchi
Kimchi made by seasoning firm sweet persimmon with red pepper powder and garlic, then fermenting it. It combines a crunchy texture with the persimmon's gentle sweetness, and grows more sour as fermentation progresses.
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.
Bossam Kimchi
보쌈김치 · bossam-gimchi
A type of kimchi made by fermenting Napa cabbage seasoned with gochugaru, garlic, ginger, and salted seafood, commonly served with bossam. The longer it ferments, the more sour and rich the flavor becomes, featuring a crunchy texture.
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.
Goes well with
Ingredients
How it's made
- 1Wash the napa cabbage thoroughly and prepare it.
- 2Mix soy sauce, garlic, ginger, and gochugaru to make the seasoning sauce.
- 3Spread the seasoning sauce onto the napa cabbage and mix well.
- 4Ferment at room temperature to complete.
Nutrition
* Estimated values per serving.
Allergens
Contains soy sauce, so it is not gluten-free.
How to order
장김치 주세요
Jang-gim-chi ju-se-yo
Please give me Jang Kimchi