how many types of kimchi do we have?what are the ingredients?preferably national korean answer?!
Answers:
Types of kimchi differ from region to region, depending on harvest and weather conditions. Each family also has its own recipe handed down from generation to generation. The number of specific kimchi types can not be easily counted. However, the Korean Food Academy has categorized over 100 different types.
The flavor depends on ingredients, condiments, the amount of salt, and level of spice used in each region. Korea's various regions produce different types of agricultural products, and this is reflected in each region's type of kimchi. The southern provinces (North and South Cholla Provinces and North and South Kyongsang Provinces) tend to use more salt and seafood so the taste is stronger and sweeter. To the north, kimchi tastes less salty and is very mild.
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.
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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.
GH******************************
There is no number. It's only limited by imagination. Sometimes recipes vary from village to village; some have seafood, some contain no pepper at all (white kimchi).
http://en.wikipedia.org/wiki/Baek_kimchi
I've definitely had:
- cabbage kimchi
- radish kimchi
- cucumber kimchi