7 Interesting types of Kimchi you must try
Image Source : FreepikBaechu-kimchi, translated as napa cabbage kimchi or simply kimchi is a quintessential banchan in Korean cuisine, made with salted, seasoned, and fermented napa cabbages.
Image Source : InstagramKkakdugi or diced radish kimchi is a variety of kimchi in Korean cuisine.
Image Source : InstagramCucumber kimchi (oi-sobagi or oi kimchi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste.
Image Source : InstagramChonggak kimchi is made with a small variety of white radish with long leafy stems, with typical kimchi seasoning ingredients.
Image Source : InstagramPa-kimchi, also known as green onion kimchi or scallion kimchi, is a type of kimchi that Koreans usually eat for banchan and is most popular in Jeolla-do.
Image Source : InstagramNabak-kimchi is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of Korean radish and napa cabbage as main ingredients.
Image Source : InstagramGat kimchi is made with mustard greens to add brightness and spice. This lemony version is a special treat.
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