Kimchi is a Korean-born fermented food that is popular as a side dish. There are types that are thoroughly fermented with lactic acid bacteria, mature types that inhibit fermentation, and types that are lightly pickled with kimchi paste. There are many products with different characteristics, depending on the country of origin.
So this time, we will introduce our recommended kimchi. We will explain how to choose the type and the raw material. And also the recipes for arranging the use of kimchi.
Baechu kimchi is a type of kimchi that uses Chinese cabbage and is familiar in Japan. It features cabbage pickled in salt and seasoned with red pepper, garlic, green onion, ginger, and salted fish. The freshness of the cabbage, the natural sourness of the slow aging, and the spicy and sweet taste of the chili peppers are all fascinating.
Kakuteki” using radish
Kakuteki is a kimchi made from diced daikon radish. It is characterized by the freshness of white radish and a texture that feels good on the teeth. The combination of the sweetness of the radish and the spiciness of the chili pepper is also appealing, and is recommended for those who want to enjoy a refreshing aftertaste.
Oi Kimchi is a cucumber kimchi that corresponds to the seasonal kimchi that is pickled in Korea from spring to summer. It is characterized by the texture of cucumber and the refreshing taste of the pickling juice. The cucumber is cut into pieces and soaked in marinade and a seasoning called yangnyeom sandwiched between the cucumbers, so it is not spicy and has a light flavor, just like pickles.
There are many different types of kimchi.
Kimchi is classified according to the type of primary and secondary ingredients used, and it is said that there are more than 180 types of kimchi. For example, seafood kimchi, which is made by marinating seafood such as squid and octopus in lamb, and kimchi, which uses vegetables such as yam, celery, and green onion as the main ingredients, vary from product to product.
How to choose kimchi
Check the manufacturing method related to acidity
Aged and fermented type
The matured fermented type, which is common in Korean kimchi, is rich in “live lactic acid bacteria”. It features a sour and fermented flavor, and even after you purchase it, you can enjoy the fermentation process over time and transform it into a rich flavor. Recommended for those who want to taste the authentic taste of Korean kimchi.
Low Temperature Aged Type
Low-temperature aging type kimchi is kimchi made through a low-temperature aging process in which kimchi is thoroughly marinated in salt and kimchi paste, and then the temperature is lowered to about 2°C for aging. The sourness of kimchi does not increase over time due to the slowed fermentation rate of lactic acid bacteria. Recommended for those who want to enjoy rich and rich flavors.
Lightly pickled type
Lightly pickled kimchi is kimchi made by sprinkling kimchi paste over pre-pickled vegetables without aging. Because it is not aged or fermented, it is characterized by the fresh taste of the original sweet sauce. With less spiciness and sourness and a refreshing aftertaste, it can be enjoyed even by those who do not like spicy kimchi.
Check the country of origin
Most of the kimchi you can buy in Japan is Japanese and Korean kimchi. Korean kimchi is a mature fermented type that contains a large amount of lactic acid bacteria and the flavor changes over time. It is recommended for those who want to taste authentic Korean kimchi with the “Kimchi-kun” mark certified by the Korean government.
Domestic kimchi is lightly pickled and marinated in a sauce that suits Japanese tastes, so you can enjoy its freshness and sweetness. Recommended for those who want to stick to the national product and don’t like sour kimchi.
Easy-to-eat subdivided convenience
Easy-to-eat small portions are perfect for people who live alone or want to eat a little kimchi. Each one is individually wrapped, so you can enjoy as much freshness and flavor as possible. For those who want to enjoy kimchi easily, we recommend the breakdown type.
