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Three Types of Kimchi

Updated on July 16, 2011
Kimchi or Kimchee
Kimchi or Kimchee

Finally, I tasted Kimchee or Kimchi, it's a little bit similar with my "Asinan Bogor" dish, they have the same taste, salty, sour, hot, and fresh. I like it.

Kimchee is a traditional dish from Korea. Korean people has been consumed Kimchee for more than 1700 years. Kimchee is one of the most famous Korean dishes. It made from fermented vegetables with many kind of seasonings.

There are many kind of Kimchee, for years, Korean prepared Kimchee for the winter season since they cannot cultivate crops during winter. During winter, most of the Kimchee are available since it is the most suitable time to consume Kimchee.

But you may enjoy Kimchee in other seasons like in summer you will have cucumber Kimchee and radish Kimchee and you may consume leafy vegetable Kimchee in spring season.

Most of the ingredients for making Kimchee are include ginger, salt, garlic, spring onion, vinegar, chilies, chilies pepper, salted fishes sauce and many more. The combination of those ingredients make a special taste for the Kimchee.

Some of the kimchee types are :

1. Baechu Kimchee

This is the most common kimchee type to have. You will find this type of Kimchee in every Korean dishes. The whole head of cabbage is trimmed to remove dirt and then divided into 2 or 4 pieces.

2. Chongkak Kimchee

This kimchee consist of radish and turnip greens.

3. Kat Dolsan Kimchee

Kimchee made from green mustard.

Kimchee types

Click thumbnail to view full-size
Baechu Kimchee http://www.foodherald.comChongkak Kimchee Dolsan Kimchee
Baechu Kimchee
Baechu Kimchee
Chongkak Kimchee
Chongkak Kimchee
Kat Dolsan Kimchee
Kat Dolsan Kimchee

How to Make Kimchi

Baechu Kimchee Recipe

Ingredients :

3 Chinese cabbages
3 cups of salt
3 tbsp sugar
6 tbsp chili powder
1 cm ginger, grated
2 cloves garlic, mashed
1 watercress
1 shallot, sliced
1 radish, sliced thin
3 tbsp fish sauce
Water to soak

Direction :
1. Left intake the chinese cabbages wash with running water into each of its leaf. After the cabbages are clean, soak in the salt mixture (3 cups of salt + 10 cups of water) for about 6-8 hours.

2. After 6-8 hours, rinse the cabbage and wash again with running water to clean the remaining salt, wash into each cabbage leaf. Wait for them to dry a bit.  You may cut the cabbages into 2 or 4 pieces.

3. Mix the cabbages with all the seasonings. Mix together sugar, chili powder, ginger, garlic, watercress, shallot,radish, fish sauce and a little salt. Put the spices mix inside of each leaf then store in a large pot. Or Kimchee pot. On the top, cover cabbage with a leaf and sprinkle some salt. Put a heavy stone on top of the pot. Store in the container for about 2x24 hours until the spices soak into the cabbage. During that, do not store the cabbages in the refrigerator

If you like to have the maximum taste of Kimchee, you may store it a little bit longer, the more longer the better. After the Kimchee is done, you may store it in the refrigerator.

4. Kimchee is ready to serve, you can consume it right away or as a side dish. Or as an appertizer before the main course.

Tips :

1. Choose the good quality of chinese cabbage to get good quality and fresh Kimchee.

2. Do not use metal kitchen utensils. Metal will stimulate reaction with salt so it may affect the Kimchee taste.

3. Use ceramics pot to store the kimchee to get the delicious and maximum kimchee taste. You may also need to store kimche for weeks or even months to get the best result.

4. You may adjust the spices portion according to your own taste. For example, I don't like my kimchee tastes too salty and I prefer it more hot and sour.

I admire how Korean people honor their culture through their foods. They even have Kimchi Museum! I don't have any museum for any kind of Indonesian food.

Kimchi Museum

Kimchi Museum, established in 1986 marks the traditional cuisine as the noble heritage of Korean culture. Kimchi Museum is a mission to introduce to the citizens of the world. Every part of the museum also displays that spirit of knowledge about Kimchi.

This museum consists of four exhibition spaces of kimchi contains of the history, types, how to produce and storage, and nutrient content. Numerous books and articles are also stored a long time about kimchi both inside the museum. In one room, visitors can see various types of kimchi and spices that distinguish it.

Address : Seoul-si Gangnam-gu Samseong-dong 159 COEX MALL B2

Open Hours:
Tuesday ~ Saturday - 10:00 ~ 17:00 (Enter until 16:30)
Sunday - 13:00 ~ 17:00 (enter until 16:30)
Closed: Every Monday, New Year (Jan., 1), Lunar New Year holidays (3 days), Harvest Moon Festival (3 days), Christmas

Adults: 3,000 won or USD 3
Elementary/Junior, high school students: 2,000 won or USD 2
Children 4 years old and over: 1,000 won or USD 1

Directions: Subway line 2, Samseong Station, located in the second basement level of COEX Mall

The interesting part of the Kimchee making is that Korean used to make it together, with family member or neighbors. Although now that kind of activity is less popular due to the way of life, but the activity is still be held to maintain social relationship.

Kimchi Museum

Click thumbnail to view full-size
Welcome to Kimchi MuseumThe traditional Kimchee making process.Kimchee storage potTypes of Kimchee, there are more than 80 types.
Welcome to Kimchi Museum
Welcome to Kimchi Museum
The traditional Kimchee making process.
The traditional Kimchee making process.
Kimchee storage pot
Kimchee storage pot
Types of Kimchee, there are more than 80 types.
Types of Kimchee, there are more than 80 types.

Kimchi Museum Tour


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    • febriedethan profile imageAUTHOR


      10 years ago from Indonesia

      Hello, hello you're always welcome. I love Korean culture recently, I think I got the influence from their dramas first then I started to love their foods and now their culture hahaha...

      Loren's gem, I am so lucky because I can get the ingredients in Korean mart in my town. Thank you if you find this recipe useful :)

      Micky Dee, I love Baechu kimchi too and all kimchi from mustard greens or cabbages more than kimchi from radish or cucumber. I just love leaves haha..

      Judydianne, well if you like hot, sour, salty and tasty dishes, I think you will like Kimchi, it's like pickles but more spicy.

      Bk Creative, I really feel honored to get a compliment comment from you. You've experienced Korean life! You make me want to visit there haha..So, thank you so much.

      Lilian, yes, I think we have telepathy or something, I've read your hub and it's very useful, have to bookmark it, thank you for stopping by :)

      rmcrayne, sure, I think the taste is not so different, just imagine pickles with more spicy taste. Imagine ginger and anchovy taste...and mix it with chili taste, I don't know how to describe it, but I will say that Kimchi represents the taste of Korea :)

      Thank you my fellow hubbers for all your comments and visiting my hub. Have a great..great day !

    • rmcrayne profile image


      10 years ago from San Antonio Texas

      I have made fermented or cultured vegetables from cabbage, using Body Ecology culture starter and hermatically sealed jars. Maybe I'll get brave and try kimchi!

    • lilian_sg profile image


      10 years ago from Singapore

      Wow! Such a coincidence. I just wrote about Korea too Anyway, when I was in Korea recently, kimchi was definitely a must at every meal. Great job on the hub!

    • BkCreative profile image


      10 years ago from Brooklyn, New York City

      What a magnificent hub you have put together. I love love love kimchi and had the pleasure of living in Seoul over a 4 year period. Of course there was kimchi with every meal, most often the Baechu as you mentioned. I tell you, it is addictive!!!

      I also went to the kimchi museum - just amazing. In fact I love Korean food and in 3 months my cholesterol level went down 40 points - and honestly, I was eating and eating (even some American junk) - but the Korean people believe in preventive care with nutritious food and it works.

      Fortunately, I live in NYC where I can pop into a Korean market and purchase it. And of course I can make it myself. It takes practice but it gets better and better.

      Thanks for a super hub with super information and photos and recipe - and well, everything.

      Rated up and more!

    • judydianne profile image


      10 years ago from Palm Harbor, FL

      I have never tasted Kimchi, but it sounds and looks delicious!

    • Micky Dee profile image

      Micky Dee 

      10 years ago

      I think I've only had Baechu Kimchee! I do love it. I'd like to try the other two! Great hub. I liked the video too!

    • Loren's Gem profile image

      Loren's Gem 

      10 years ago from Istanbul, Turkey

      I've always seen Kimchi from a Korean telivision channel (Arirang) and I'm really so curious to try having one soon! Just don't know where to get it in Turkey, though with your recipe, I should probably try doing it at home. Nice hub by the way! Thanks for sharing! :-)

    • Hello, hello, profile image

      Hello, hello, 

      10 years ago from London, UK

      Thank you for the recipe, history and their way of life. I was very interesting.


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