10 best Korean pickles prepared in no time
17Oct,2023
It's typically sun-dried, seasoned with salt and various spices, then left in the pickling solution of turmeric, rice wine vinegar, sugar, salt, and water for a few months.
Danmuji
This kimchi variety is prepared with mustard leaves (gat) that are coated in a spicy mixture of chili flakes, ginger, garlic, finely sliced scallions, and fermented anchovy paste.
Gat Kimchi
This white radish pickle is a winter staple in South Korea. Mu or Korean radish is the main ingredient in dongchimi.
Dongchimi
This kimchi variety is made with chonggakmu—small-sized, firm, and crispy ponytail radishes with tender green stems.
Chonggak Kimchi
It typically consists of napa cabbage that is layered or stuffed with sliced daikon radishes, garlic, ginger, scallions, and shitake mushrooms, as well as chestnuts, jujubes, or pine nuts.
Baek Kimchi
This summer favorite is a kimchi variety that consists of partially quartered cucumbers that are salted or brined and then stuffed with kimchi paste
Oi Sobagi
This kimchi variety uses radishes (mu) as the main ingredients. The radishes are cut into cubes and are then coated in a spicy combination of chili powder, onions, and ginger
Kkakdugi
The onions are cleaned and then coated in a spicy mixture of chili flakes, fish sauce, ginger, garlic, and anchovy sauce.
Pa Kimchi
Whole Napa cabbages that are generously coated with a mixture of glutinous rice paste, gochugaru chili pepper flakes, garlic, onions, jeotgal (fermented seafood), fish sauce, and ginger
Baechu Kimchi
These spicy, salty, sweet and sour vegetables known as kimchi start their way sliced, tied in bundles, and marinated in brine with hot chili peppers, salty fish paste, leeks, ginger, sugar, and garlic.